Is there anything better than roasted chicken? I don’t think so. I hope I’m not the only one that would love to just rip off the skin and just eat that, it is so so good. One of the other reasons I love roasted chicken is because I can make an amazing chicken noodle soup from soaking the carcass. Don’t worry I will do a post about that too because everyone needs that with this cold water coming.
Unrelated subject everyone thinks that Arizona in the United States is only super hot desert. Nope! This is the beautiful place that I live in fall.
We have every beautiful season here!
On to the main subject:
Whole Roasted Chicken
Cook at 450 for 15 minutes and 350 for about 1 hour to an hour and fifteen minutes until internal temperature reaches 165.
1 Whole Roasted Chicken
2 onions cut into quarters
1/2 stick of butter
1 Tbsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1 tsp Dash
Lemon juice from 1/2 a lemon and a couple tbsp of honey mixed together
I use a stone baking dish for this similar to this oneBaking Dish– click this link to get one!
Preheat your oven to 350.
Mix your softened butter with all of the spices.
Clean your chicken very well and pat dry.
Put your butter and spice mixture all over the chicken and put on top of a bed of onions in the baking dish.
Cook uncovered at 450 for 15 minutes. This helps crisp up the skin.
Then put the cover on cook at 350 and baste the chicken with the honey and lemon juice mixture every 15 minutes but do it really lightly so you don’t brush all the spices off.
Repeat this process until internal temperature reaches 165.
What a pretty bird!! Haha
I also made some gravy from the drippings, completely optional though.
Take all the chicken off the bone and put it in a crock pot with water covering the whole thing over night. You can make soup the next day or keep it in the freezer for whenever you need chicken broth.
This bone broth is actually extremely healthy for you as well. All the collagen is good for bone and joint health.