Cooking with whole chickens is a great way to stay on top of your budget as well as “use the whole animal” so that nothing goes to waste. Plus you can use the bones afterward to make a nice homemade bone broth. I used to always pick up chicken breasts or thighs over whole chickens because I thought it was “easier.” But it really takes no extra effort and you get way more for your money. If you’re intimidated by whole chickens, don’t be. It’s as easy as throwing it in the oven, coming back in an hour and voila, dinner is served!
What you will need:
First, you’ll want to rinse and pat dry your bird if you haven’t done so already. Melt your butter in a saucepan and when it begins to melt, mix in your herbs. Brush this mixture all over the chicken. Try and get it on every part of the chicken and really slather it on there so you’ll have a nice flavor.
Now you’ll want to cut a lemon in half and squeeze each half over the chicken, making sure the juice is landing on the chicken. With the other lemon, I like to cut it in half again and then place one half, or both halves if you can, inside the chicken cavity. Salt and pepper your chicken all over. [I like a lot.]
That’s it! Bake for one hour and come back to a super easy and quick dinner [minus your sides.]
- 1 whole chicken, properly sourced
- 2 tbs raw or grass-fed butter, melted
- 2 lemons
- Chopped fresh rosemary or dried
- Chopped fresh thyme or dried
- Salt & pepper to taste
- Melt butter & mix in herbs
- Brush mixture all over chicken, cut & squeeze a lemon over the chicken
- Sprinkle salt & pepper on top
- Slice a lemon and place it inside the cavity
- Bake at 425 degrees for 1 hour
- *Check doneness with meat thermometer and when juice runs clear
I get my whole chicken & raw butter from the farm I use, Miller’s Organic Farm.
I get my herbs here.