Roast Chicken

A staple meal that is cheap and easily diversified. I often purchase whole chickens for around $5 (usually $3-$4 when I catch it on sale), and one chicken almost always has enough meat to make an entirely different meal with the leftover shredded meat picked off the bones.

Roast Chicken

Serves 4, with around 1-2 cups of shredded leftover meat to use for another meal

  • whole chicken
  • half of a stick of butter, softened
  • 1 lemon, sliced*
  • 3 cloves of garlic, crushed*
  • salt and pepper, to taste

Preheat oven to 425. Remove any gizzards from chicken and pat dry with a paper towel. Place breast-side down in a cast iron skillet. Stuff the lemon slices and garlic cloves into the chicken. Rub the butter all over it and generously salt and pepper it.

Place in oven and bake for 1 hour-1 1/2 hours. There is no need to baste it and doing so anyway will increase the cooking time because you’ll be opening the oven door too often. Lightly cover with aluminum foil if it starts to brown more than you’d like. Chicken is done when its internal temperature reads 160.

Let it rest on the counter for 5-10 minutes before carving.

Side Ideas

  • Brown rice* (to soak up all the juice from the bottom of the skillet!)
  • Salad greens*
  • Roasted carrots*
  • Steamed green beans*

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