Most meals of ours are made at home. Not only because it’s faster and healthier, but its a huge money saver! Roast chicken is a staple on my weekly menus, because it’s fairly quick and I love that the leftovers make multiple meals.
I have a roast chicken rule in my house…Never make just one! Any time I do chicken, I always do 2. Between the bones and the meat you can get at least 2 more meals out of it—and a great batch of broth!
This “Pappy’s” Roast Chicken is the quickest in my arsenal of chicken recipes and since there’s such little prep and so few ingredients it’s the fastest too!
I normally toss a batch of veggies in about halfway through too, they’re just washed, chopped and tossed in good oil, seasoned with salt and pepper and lightly sprinkled with herbs de provence!
For this dinner’s salad I just combined greens, fresh strawberries, good blue cheese, and a simple dressing made up of a drizzle of olive oil, balsamic vinegar, and pink salt and fresh pepper. Easy and Delish!
Meals like this are total faves because we get dinner, plus a great homemade chicken broth and a few more meals out of the leftover chicken meat. For a really quick broth I toss all the leftover bones and juices into my largest crockpot, fill to top with filtered water and cook on low overnight. In the morning I just add some chopped left over roasted veggies or I quickly sauté a little mix of onion, celery, carrot, and squash and just toss the veggies along with some chopped chicken meat in a large pot for a delish next day lunch or dinner!
- 1 4-5lb. Organic Roasting Chicken
- 2-3 tbsp Extra Virgin Olive Oil, Melted Ghee, or Avocado/Coconut Oil
- 2 tbsp Pappy's Seasoning
- Remove the giblets fro the chicken cavity. Save for another use or discard.
- Rinse the chicken and pat dry with paper towels.
- Preheat oven to 350°F.
- Generously coat chicken in your oil of choice.
- Season with 2 tbsp of Pappy's seasoning.
- Roast in oven for 45-50 mins, or until juices run clear.
- Remove from oven, cover for 20 mins.
- Slice chicken and serve!
- Pairs great with roasted veggies! You can really use any veggie combination you'd like. I enjoy using : mushrooms, squash, zucchini, onion, broccoli, asparagus, green beans and MORE!
- 1. Wash and cut veggies.
- 2. Toss in 2 tbsp of extra virgin olive oil, or an avocado/coconut oil blend.
- 3. Season generously with pink Himalayan salt and fresh pepper.
- 4. Add 1 tbsp of herbs de Provence.
- 5. 400°F for 20 mins.
- Sometimes I toss a head of garlic in olive oil, shove in the cavity and you have a roasted chicken infused garlic.
Products Used:
| Pappy’s Seasoning | Herbs De Provence |
Hope you enjoy this recipe!
Cj
