Looking for an inexpensive weekday dinner? This juicy roast chicken recipe is just the ticket. It’s easy, budget friendly and delicious! Roast chicken is great for leftovers, on salad or used in another dish entirely.
Rubbing the butter under the skin of the chicken gives this recipe the ultimate crispy skin and juicy interior.
Whole chickens are also great because you have so many different cuts of meat to choose from. My husband usually eats the leg and my younger kids like the white meat. Then we all fight over who gets the crispy skin, because let’s be real, that’s the real treasure here.
No waste:
Want to use the entire bird and not waste anything? Use the leftover carcass and make the most delicious bone broth! So simple and affordable! It’s as easy as combining bones, water and some leftover veggies into a pot or instapot. This is hands down better than the boxed store bought cartons – and at a fraction of the price! Great for soup recipes, in rice (sub water for broth) or just to drink (great for digestive complaints). I keep at least 1/2 gallon of bone broth in my fridge at all times.
Ingredients you will need:
Butter (of course!)
onions
lemon
spices
salt and pepper
Play around with different spices and vegetables to acheive different variations on this classic dish.
Comment below the spices you like to use!
Juicy Roast Chicken
Ingredients
- 1 whole chicken (3-4lbs)
- ¼ cup butter soft
- ½ tsp paprika smoked or regular
- ¼ tsp garlic granules
- ½ lemon
- salt and pepper to taste
- 3-4 thyme sprigs optional
- onion medium sized
Instructions
- Preheat oven to 400° F
- Rinse chicken and pat dry.
- Cut onion in large pieces and sprinkle half of them on the bottom of the dutch oven.
- Place chicken breast-side up on top of the onions.
- Season chicken generously inside and out with salt and pepper.
- Mix butter with paprika and garlic and massage inside the skin and all over the chicken
- Squeeze lemon juice liberally all over the chicken and place the leftover lemon in the cavity of the bird.
- Add springs of thyme (if desired) and remaining onions
- Bake uncovered for 1 hour and 30 minutes or until internal temperature reaches 165°
- Allow to rest 10 minutes before serving. Serve, drizzled with pan juices
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