This chicken is so moist and juicy! This is a super inexpensive dish to feed the whole family. You can buy a whole chicken for $8 or go organic for $14 at Costco.
I normally make 2 or 3 chickens at one time and then freeze the rest. This way, I always have a home cooked meal ready to serve. Since this takes a few hours to cook, I normally food prep this one on a day where my kids are taking a long nap or on a weekend where I have more time to babysit the oven.
Take Advantage of the Chicken Recipe One Pot Meal
You can use any kind of vegetable at the base of your chicken. You can use sweet potatoes, onions, carrots, potatoes, and apples. I cut up a ton of veggies and placed them at the bottom of the casserole dish (9 x 13). You can also use a larger dish, like a ham dish. The bigger the dish, the more veggies you can layer on the bottom. The juices will make your vegetables unbelievably tasty.
Check Out These Other Great Resources:
- One Pot Shrimp and Veggies. Perfect for Lunch or Dinner
- Veggie Packed Recipes for Kids. Tasty Ideas to Get Your Kids to Love Veggies
- 20 Easy and Nutrient Packed Sweet Potato Pancake Recipes from Buttermilk to Vegan to Gluten-Free!
There's nothing better than a whole, roast chicken you can use multiple ways. This citrus chicken is so easy and tastes amazing.
- 1 Whole Chicken 7-8 pounds
- 1 Stick unsalted butter
- 1/4 Cup Honey
- 1 small Orange or 2 clementines
- 1 TSP salt
- 1/2 TSP Pepper
Preheat the oven to 450 degrees F.
Cut up three sweet potatoes. You can also add onions, carrots, potatoes, apples etc. Place the veggies at the bottom of your casserole dish (9 x 13). You can also use a larger dish if you have it. The bigger the dish, the more veggies you can layer in on the bottom. The juices make your vegetables unbelievably tender and delicious.
Zest the orange. And then cut up the orange into slides. You'll put those oranges in the body cavity of the chicken before placing it into the oven.
Melt the butter and then add the honey, salt and pepper and then mix together.
Remove the neck and gizzards from inside the chicken and pat the chicken dry.
Slide a regular tablespoon, curved side down, underneath the skin to loosen the skin all over including the thighs. Be careful not to rip the skin! I've ripped it before and that's ok, too.
Take the butter mixture and place entire mixture under the skin of the chicken. Reserve a small amount and coat the outside of the chicken.
Place whole chicken on top of bed of vegetables and put into the oven.
Cook at 450 degrees for 20 minutes to give the skin a nice golden brown.
Cover with foil and reduce heat to 350 degrees for 75-90 degrees. The internal tempreature should be 165 degrees before removing. Take a spoon or baster and re-baste the chicken and flip over some of the vegetables that are exposured to ensure everything comes out juicy.
Remove and let sit for 15 minutes so all the juices do not escape as soon as you cut into it.
You can serve in your dish or move it over to a nicer serving dish.
I normally cook 2 or 3 of these chickens at once and freeze the rest. I've also made this meal for friends who have just had a baby. It's healthy and delicious.