My kids have been eating chicken breasts for a long time. I knew I had COMPLETELY failed as a mother when we went to my sister-in-law’s house for dinner one night. Aunt Jamie placed a drumstick on my three year old’s plate and he said, “Mom, I wanted chicken!”
Buying the whole chicken seemed way too intimidating to me, and I THOUGHT it would be way too much work with preparing, roasting, and cutting it all up afterward. For whatever reason, Thanksgiving dinner prep came to mind, and I would shudder. Looking back now I laugh, because I couldn’t have been more wrong.
Roasting a whole chicken is not only easy, but more affordable and provides leftovers for several meals! The possibilities are endless! I make a whole chicken about once a week now and my boys LOVE eating “dinosaur bones” for dinner. I also feel just a little bit like Martha Stewart by the time my cute little chickens come out of the oven.
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I like to buy the two-pack of chickens, which costs about $12.00 at Sam’s Club. The recipe you see below has ingredients for one chicken, but I always double because I love the left overs!
The rest of the ingredients are items that I keep in my house regularly: lemon, onion, garlic, fresh herbs of your choosing, a few spices, and I even throw some potatoes in the oven to roast with the chicken.
First I preheat my oven to 425 degrees and rinse and pat dry the chickens. Next, I stuff the little guys with a half a lemon, a half an onion, a few cloves of garlic and fresh herbs. After they’re stuffed, I like to coat my chicken in bacon fat if I’ve got it, but you can also use coconut oil, olive oil, or even ghee. My 4-year-old loves to “paint” the oil on the chicken. I rub the spices on, cut up some potatoes and the chicken is ready for roasting! I don’t have a roasting pan, but I make do with my stove to oven skillet! 90 minutes later the chickens are ready! You can find a printable version of this recipe at the bottom of the page.
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If you liked this Whole30 dinner, you might also want to check out Stay Fit Mom’s Chicken Stir Fry with Spicy Mayo Dressing
and Stay Fit Mom’s Easy Paleo Meatloaf.
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- Whole Chicken
- 1/2 Onion
- 3 Garlic Cloves
- 1/2 Lemon
- Fresh Herbs of your choosing
- 6 Russet Potatoes
- 1/4 cup Bacon Fat (or another fat, like olive oil)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- Preheat oven to 425 degrees.
- Rinse and pat dry chicken.
- Stuff chicken with onion, garlic, lemon and fresh herbs of your choosing.
- Quarter potatoes and place around the chicken in the pan.
- Coat chicken in bacon fat.
- Rub remaining spices on the chicken and potatoes.
- Roast in oven for 90 minutes.