This is the easiest, cheapest recipe I’ve found for roasted chicken, and my family loves it. It takes just a few, basic ingredients you probably already have at home.
Whole chickens are about $5 each, and will feed my family of 4 at least two meals.
- one whole chicken (5 or 6 pounds)
- one medium onion
- 4 Tbsp butter
- salt and pepper
- garlic powder
Preheat oven to 350 degrees. Cooking time is approx. 20 minutes per pound, or 2 hours for a 6 pound bird.
I like to dress my chicken in the sink so I can rinse away excess.
Empty cavity, rinse and pat dry. Sprinkle all sides of the chicken generously (about 2 tsp each of salt, pepper and garlic powder.)
Quarter an onion and place inside cavity. Gently pull the skin back and place some of the pats of butter underneath the skin and place the rest on the outside on the top.
Place the chicken breast-side down (legs will be on the bottom) in a glass 13×9 baking dish, and pour one cup of water into the pan. It will mix with the drippings to make for an excellent gravy base when it’s done.
Put in the oven uncovered on a middle rack and roast for 2 hours.
You will want to slap yourself it’s so good. Especially if you use the drippings to make a gravy to go with it.
Once I grabbed a drumstick to flip the chicken over while cutting, and the bone slid right out of the meat, it was so tender and juicy.
My 6 yr old rarely eats meat that isn’t in nugget form, but he absolutely loves this.
We eat most of it as leftovers, but I kept and simmered the bones for a few hours, and made a broth for chicken soup. I added salt, pepper, and minced onions.
(Helpful hint: Put a large bowl in the sink underneath a strainer and pour the contents of the pot into the strainer. The strainer will catch the bones and gristle, leaving only the broth in the plastic bowl)
I didn’t have pasta on hand, so I used leftover quinoa from the fridge and a can of mixed vegetables to make a healthy chicken and rice style soup.
I simmered the meat, broth and quinoa for about 30-40 min, and added the vegetables at the end to heat through.
(Helpful hint: Salt is the key to making chicken broth soup-worthy. Be generous but don’t get crazy! Sample and season to taste.)