Whole Roasted Chicken
- 1 Whole Kosher Chicken
- 3 Tablespoons Organic Butter
- 1 clove Garlic
- 0.5 cup chopped Parsley
- 0.5 cup chopped Dill
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
Roasted Root Vegetables
- 8 Carrots
- 2 Parsnips
- 2 Tablespoon Olive Oil
- 0.5 teaspoon Kosher Salt
- 0.25 teaspoon Ground Black Pepper
- all of the Accumulated Pan Juices
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 0.5 cup Chicken Stock
- 0.5 cup Water
The secret to a successful and stress-free week is plan & prep!
Every Thursday or so, I take the time to think about the week ahead and make a meal plan so that I only have to go to the grocery store once a week.
It keeps me on budget and relieves me from the stress of having to ask myself “what should I make for dinner tonight?”
Another step I take is make a big Sunday supper so that I have a lot of leftovers to take to work for lunch!
This whole roasted chicken is a great example of how Sunday meal prep can set you up for an awesome week ahead!
Bring The Chicken Up to Room Temp & Preheat The Oven
Make The Herb Butter
In a small sauce pan, heat 3 Tablespoons of butter and add 1 clove of minced garlic, 2 teaspoons salt, 1 teaspoon of black pepper, and all of the chopped herbs.
I use both the leaves and the stems of the herbs as the stems have a lot of flavor and it reduces food waste!
You can use any sort of herb of your preference, rosemary is another great option. Once the butter has melted, give the mixture a stir and remove from the heat.
Prep The Chicken For The Oven
Next, with your clean fingers or a spoon, carefully loosen the skin the of chicken to create pockets.
Fill the pockets with the herb & butter mixture, reserving about 2 tablespoons.
Massage in the mixture so that it coats as much of the chicken meat as possible.
Spoon the remaining mixture over the chicken and massage it into the skin.
Sprinkle the top of the chicken with some more salt & pepper.
Roast The Chicken
Roast The Vegetables
Baste The Chicken
After the first 30 minute timer goes off, some juices will have accumulated on the bottom of the skillet.
Carefully pull the rack out a bit and spoon the juices over the chicken to keep it moist.
Add the baking sheet with the roasted vegetables at this time as well. Set a timer for another 20 minutes.
After 20 minutes, baste the chicken again and toss the vegetables so they roast evenly.
Set another timer for 20 minutes to baste the chicken once again and check on the vegetables.
If the vegetables are tender, remove from the oven.
Set another timer for another 20 minutes then baste the chicken again.
Do this a couple more times until the chicken has been in the oven for 1 hour and 30 minutes.
Once the chicken is done, remove the skillet from the oven and move the chicken from the skillet onto a cutting board.
Allow the chicken to rest for 10-15 minutes.
Make The Pan Jus
To make the pan jus aka gravy, heat the accumulated juices in the skillet on the stove top on medium-high heat.
Once it is at a simmer, add the apple cider vinegar, chicken stock and water.
I highly recommend using low-sodium chicken stock so that you can control the saltiness yourself.
Using a whisk, gently scrape any bits from the bottom of the skillet and mix the gravy.
Allow it to simmer for 10 minutes then add the dijon mustard and more stock or water. If the sauce is too salty, add water, if it lacks a bit flavor, add stock.
Let is simmer for another 10-15 minutes until it has reduced and thickened.
Carve The Chicken