Now that summer seems to unofficially be here, our days become full and free at the same time. Lots to do and see, places to go, but with a relaxed attitude that makes it easy to enjoy each moment.
I know for me, it's a challenge to keep good, healthy food on the table when life gets full and the to do list is long. I’ve heard from many of you who seem to have the same struggle, so I'm glad I'm not alone!
My favorite way to keep my family fed good, nutritious food while not spending all day in the kitchen is to cook once and eat at least three times, with little to no prep work after the first meal.
My favorite meal to make with this strategy is a perfectly roasted chicken with plenty of sides.
One chicken feeds my family of five for three meals - four if we make stock and have soup. Now that's a time and sanity saver!
I thought I'd share my go to recipe for Perfectly Roasted Chicken with you all. This meal is a hit with my family every time, so I'd call that a win!
Perfectly Roasted Chicken
This is our go to recipe anytime we cook chicken. This is a wholesome meal by itself or pair it with a crisp side salad.
Ingredients:
Redemption Acres Pastured Chicken, thawed, ~4 lbs.
1/2 cup unsalted butter, softened
1 tsp. sea salt
1/2 tsp. black pepper
3 tsp. dried herbs of choice (such as thyme, oregano & parsley)
1 fresh lemon, cut in half, optional
1.5 lbs. baby potatoes, halved
1.5 lbs. carrots, chopped into 1/2 inch rounds
Steps:
Preheat oven to 375 degrees
Place chicken breast side up in roasting pan or glass 13x9
In a small bowl, mix together butter, salt, pepper, and herbs. Place lemon (if using) into cavity of chicken
Using a brush or your hands, baste/rub chicken skin with half the butter and herb mixture
Bake 1 hour
Add potatoes and carrots to pan, mixing in the juices in the bottom. Brush remainder of butter and herb mixture over veggies
Cook another 45 minutes. Remove from oven when temp in thigh is at 165 degrees and juices run clear
Tent with foil and let rest on counter for 15 minutes before carving
After you’ve eaten, pull all the meat off the bones and store in the fridge for your next couple of meals. Don’t toss the bones! Instead throw them into your slow cooker and make some delicious and nutritious bone broth.
Some of my family’s favorite easy dinners to use the rest of the chicken are fajitas, tacos, chicken salad for sandwiches, and homemade mac and cheese with chicken and broccoli. Yum yum!
Have you ever roasted a whole chicken? Comment below and tell me your favorite way to use up that delicious leftover chicken.