Previously when I cook a whole chicken, I use my slow cooker and it's an 8-hour slow roast process. This time, however, I thought I'd try it just in the oven; the cook time alone, was a huge improvement. Instead of 8 hours, this took only an hour and a half. I was able to start my morning routine, as well as have a phone call with a friend. By the end of the chat, my timer was beeping done, and my apartment smelt like a Thanksgiving feast!
It can be so easy to just snag a whole roasted rotisserie chicken from the market when grocery shopping, which we are guilty of doing, no lie. But after cooking my own for awhile now, I've realized there are so many benefits to passing by the pre-cooked "winner, winner, chicken dinner".
First, it's definitely more bang for your buck this way. Usually a rotisserie chicken is about a pound or more, but when I cook my own, it's usually 4.5 - 5 lbs. And the price is the same (if not close)! 1-1.5 lb chicken vs. a 4.5-5 lb chicken for between $9-10. . . You decide! We make chicken salad for lunches, and also enjoy plain with veggies for dinner.
Second, I love that I am the one controlling what's going on the chicken, as well as organic or natural/antibiotic-free. This is so so important. I'd rather take my time with this cooking process and know that I'm using avocado or olive oil, plus yummy organic spices. When you buy rotisserie from the store, often they might be using canola oil or the like, and beyond that you don't know if that's non-GMO, etc. Cooking oils can be very un-trustworthy nowadays.
Lastly, because you know all the ingredients, it'll make you want to homemake your own yummy gravy or better yet, save all of your bones/skins and create your own bone broth! I don't know about you, but this is so much more fulfilling. To get just the right crispy skin, brown color, and drippings. Whats more, I feel like it's almost a "right of passage" into #adulting to be able to cook your own whole chicken, at least once. Is that just me?
Anyway, give this a try. This recipe I will repeat over and over again. It's just that simple, and perfect for a weeknight dinner.
Easy, Whole Roasted Chicken
Prep Time: 10 minutes | Cook Time: 90 minutes
4-6 lb whole chicken, neck and giblets removed
2 Tbsp olive oil
1 1/2 tsp sea salt
1 tsp paprika
1 tsp black pepper
1 1/4 tsp seasoning from my cousin's company Braised Bones (turmeric, chili powder, etc.)
1/2 tsp cumin
1 Tbsp arrowroot powder, or cornstarch
1/4 cup water
1/4 cup dry white wine
Step One: Preheat your oven to 450 °F.
Step Two: Remove the neck and giblets from chicken, it's usually packed inside. Rinse your chicken with cold water, inside and out. Dry well with paper towels.
Step Three: In a small bowl, combine olive oil with spices. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using kitchen twine, lightly tie the legs and wings. This makes for a more uniform cooking.
Step Four: Place your chicken breast side up in your le creuset dutch oven, or oven safe skillet/roasting pan. Place in your preheated oven and immediately reduce the heat to 375 °F.
Step Five: For cooking time, you'll want to roast for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 180 °F.
Step Six: Once cooked, remove the chicken from the oven and let sit for 10 minutes in the pan. After cooling, remove to a cutting board and let rest an additional 10 minutes before carving. Reserve drippings in the pan to make your gravy.
Step Seven: While the chicken is cooling on the cutting board, defat your pan drippings by skimming the top with a spoon and reserve only the solids in the pan. Place over medium-high heat, and add 1/4 cup white wine. Reduce this by about half.
Step Eight: Combine the arrowroot and water in a small jar, shake until well-combined. Add this mix to your reduced drippings and heat until the gravy has thickened. Serve your carved chicken!
Paleo Zucchini Brownies
1/2 cup maple syrup
1/2 cup coconut oil
1/4 cup almond butter
1 tsp vanilla
1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
2/3 cup cocoa powder
1 cup grated zucchini, squeezed to remove extra moisture
(*no need to peel before)
1/4 cup chocolate chips
Step 1: Preheat oven to 350 F and line an 8x8" pyrex with parchment paper and non-stick spray. I use both for a cleaner cut later on.
Step 2: In a large bowl, whisk together eggs and maple.
Step 3: Whisk in coconut oil, almond butter, and vanilla.
Step 4: In a separate small bowl - mix together almond flour, baking soda, salt, and cocoa powder.
Step 5: Next, add your dry ingredients to the wet ingredients, and stir until combined. Add in your zucchini.
Step 6: Pour batter into baking dish, and sprinkle with chocolate chips if desired.
Step 7: Bake for 20-25 minutes, or until toothpick/knife inserted into the center comes out clean.
Let cool before cutting. Store in the fridge so they get fudge and more delicious!
Low carb, refined-sugar free, gluten free, double chocolate. . . need I say more? They're so good and you won't even know there's veggies in them!