Anyone can make this Easy Herb Spiced Roasted Chicken. Roast two chickens and use the extras for meals throughout the week.
They say you know a great chef from their roasted chicken. For years, I was intimidated at the thought of roasting my own chicken and resorted to buying rotisserie chickens from the supermarket. After all, a properly roasted chicken needs to be tied properly, and basted during the roasting process right?
Well, today, I’m sharing my lazy roasted chicken recipe. Anyone can make this. If you can turn on an oven, you can make roast chicken. The two biggest advantages of roasting your own chicken are: (1) you can choose your favorite herbs and seasonings, and (2) you can enjoy organic roast chicken at a fraction of the cost that you would pay at the supermarket (if you can even find one), and make a healthier, low-sodium roasted chicken.
Costco sells organic whole chickens in a two-pack, so I usually roast one chicken and freeze the other. However, the same amount of work and oven time is needed for two chickens, so it makes sense to just roast both at the same time. Try using two different seasonings, one on each chicken. Here, I used Greek seasoning on one, and Turkish seasoning on the other (Penzey’s has some great herb and spice mixes).
Serve one chicken for dinner the night you make it and de-bone the other one. The meat can be frozen or reserved for another night (enchiladas, tacos, Triple Cheese Chicken Pasta Bake, fried rice, burrito bowls and sesame noodles are all great ways to use extra roasted chicken).
And don’t throw away the bones – the biggest bonus of making your own roasted chicken is the chicken broth that can be made from the chicken carcass. Even better, if you use organic chicken, you can make your own organic chicken broth. Just toss the bones in a big pot and fill with water, carrots, celery, onion, bay leaf and a few whole peppercorns; simmer for an hour or two and freeze for later.