Want to cook a delicious, no-fuss, and healthy meal? Try roasting a chicken!

If you were like me, you probably think roasting a chicken is tons of work. I mean, cooking a WHOLE chicken HAS to be super hard, right? Wrong.

Lately, I’ve been trying to cook more of my meals in an attempt to eat healthier and save some money (because Mint.com reminds me JUST how I’ve wasted eating out. Ugh), and herb roasted chicken has become a staple in my household. It’s easy, customizable, virtually impossible to mess up, and you’ll be able to eat FOR DAYS! Even if you get tired of eating chicken and veggies, you can remix your meal in so many ways: Cut up pieces for a sandwich, shred some of your leftover chicken for tacos, or chop it up and make a chicken salad. You’re only really limited by your imagination.

Intrigued? Let’s get cooking.

For this recipe, you’ll need:

  • 2 cloves of garlic, minced
  • 1 Tbsp of finely chopped rosemary (or any herb of your choice)
  • Zest and juice of one lemon
  • 1 Tbsp of olive oil.
  • 1 chicken (aprox. 4lbs.)
  • Salt & pepper
  • 1 large russet potato, pealed and cut into 1/8 rounds
  • 2 sweet onions, quartered
  • 4 large carrots cut into large chunks (I always use more carrots)

1) After you have all of your ingredients, be sure to clean your chicken throughly in warm water (I also rinse it with lemon or lime juice) and preheat your oven to 450 degrees.

2) Combine the minced garlic, chopped rosemary, lemon zest, and half of the olive oil.

3) Gently separate the skin of the chicken from the flesh at the bottom of the breast and spoon in half of the herb mixture and use your hands to spread it around. Spread the remaining herb mixture on top of the chicken and season it with salt and pepper.

4) Mix the potatoes, onions, carrots, remaining olive oil and salt and pepper. Arrange vegetables at the bottom of your pan.

5) Place chicken on top of the vegetables (breast side up) and roast it in the oven for 20-30 minutes, until the skin is light brown.

6) After 30 minutes, or chicken is light brown, reduce temperature to 350 degrees and continue roasting for another 45 minutes, or until the juices between the breast and leg run clear (if it’s red…keep cooking!)

7) Once the bird is done, remove it from the oven and allow it to “rest” for 10 minutes.

Enjoy!

What’s your favorite go-to recipe? Let’s trade! 

 

 

*Yes, those are photos of my chicken ;)

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  • TR

    You can also pour a little chicken stock in the pan with the vegetables if you want a little more moisture. Make a side of rice and mix with the vegetables. You can’t go wrong with roasted chicken.

    Good Stuff.

  • LemonNLime

    Pesto! Quick, easy, filling, and healthy!

  • Courtney

    I just made this one last week and eat it with rice and cilanto. It’s lasted me a very long time:

    http://skinnymom.com/2011/08/09/crock-pot-mexican-chicken/

    I’m a huge fan of crockpot meals since I live alone and don’t have the time/energy to cook more than a couple times a week between work and school. This recipe is pretty healthy as well.

  • Sparkle cupcake

    @ Bridget can you share your recipe for baked spagetti casserole? Please and Thanks!

    • Bridget

      Sure,no problem. I don’t usually measure when I make this recipe so I’m estimating the amounts and by all means season according to your taste.

      you’ll need:

      1 lb of spaghetti
      1 to 1 1/2 lbs of ground beef or other ground meat (you can rinse the fat off in a drainer)
      1-2 bags of shredded Italian,cheddar or whatever cheese you like
      1 jar spaghetti sauce (I use Hunt’s in the can-the spicy one)
      1 large onion,sliced into strips (I like vidalia or white onions)
      1 can diced tomatoes (you can use Italian if you like)
      1 bell pepper,sliced into strips, any color
      Italian seasoning/minced garlic in the jar/Mrs. Dash
      Kosher salt/black pepper
      Bring water to a boil in a large pot;add pasta, make sure water covers pasta,stir. Let boil for 10 min. exactly. Drain in colander. While waiting for pasta to boil. In an oiled skillet on medium heat, heat garlic (don’t let it burn-smells bad) then add meat;add all the seasonings to your taste (I’m usually heavy with the Mrs Dash and Italian seasoning) when meat is halfway done add onions and peppers. Cook an add’l 5-7 min. Add tomatoes,drain if not Italian tomatoes. Add spaghetti sauce and let sauce simmer about 10 min. Stir and be careful not to let stick. Add a little olive oil to pot used for pasta return pasta to pot;break spaghetti with a big spoon.Spoon spaghetti sauce/meat mixture into pot; (careful it will be hot) be sure to mix sauce/meat mixture thoroughly. With spoon, continue to break spaghetti into bite size strands. Add cheese to spaghetti mixing thoroughly. Spoon spaghetti into 13×9 casserole dish all the way to the edges . Sprinkle cheese on top and bake at 325 degrees until cheese is melted-about 10 min.

      This is my basic recipe but feel free to add (or remove) anything that works for you. I hope that you enjoy it.

  • Deb

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!