I used to think this dish was something fancy that only people like my mom or grandmother would made on special occasions.
Definitely not something I would ever do on my own, but I loved ordering it at a restaurant.
But the more I nerded out on cookbooks (yes, I curl up with them and a highlighter), the more I realized how a roast chicken should really be a weekly staple.
Which is why I call it “Easy Yet Impressive Weekday Chicken” because the name Roast Chicken makes it sound too scary.
I tricked you. Muahahaha!
Seriously, it’s SO easy to make.
First, you don’t need any fancy equipment.
Second, it feeds everybody and the uses for leftovers are endless: add leftover chicken to a salad, stir-fry, soup, a wrap, etc.
Third, it tastes and feels really impressive.
So if you have guests over you can treat them to lovely gourmet meal without really doing much work.
Besides – when you have friends over you should be laughing over a glass of wine, not running around cursing and sweating in the kitchen!
The only annoying part is it can’t be a last minute decision: while this recipe requires mostly hands-off time, you’ll need to know in advance that you’re going to make it. The longer you let it prep, the juicier it will taste.
Which is why this recipe is perfect for Sunday night or a day when you’re in the house for at least a few hours in a row.
Click on the video below to see how it’s done!
Even better: roast two chickens at once.
Enjoy the first on Sunday night for dinner (as a side dish to your greens, of course), and save the other for salads, wraps, and stir-fries during the week.
RECIPE: Easy Weeknight Roast Chicken and Root Vegetables
A 3-4 pound organic, whole chicken
Sea or kosher salt
2-3 sweet potatoes, carrots (peeled), parsnips (peeled), or other root veggie
1-2 tbsp olive oil
At least two hours before cooking:
- Take out giblets or any other weird stuff that may be packed in the cavity.
- Tell the chicken you love it and thank it for providing itself to you and for agreeing to be delicious.
- Salt the chicken liberally inside and out. This will make the skin nice and crisp but the meat amazingly tender and flavorful.
- Cover lightly with foil, and place in fridge.
An hour before cooking:
- Take the chicken out of the fridge. It’s all about the temperature: a cold chicken put into a hot oven will result in uneven cooking.
- Preheat oven to 425.
- Place a lemon inside the chicken cavity. Or an onion, or a bunch of herbs. Just something or else it will dry out.
- Optional: rub chicken with butter, ghee, or coconut oil, even getting under the skin.
- Roughly chop root vegetables into 2-inch chunks, toss with 1-2 tbsp of olive oil and a sprinkle of salt to coat.
- Lay veggies in a baking pan, large oven-proof frying pan, or cast iron skillet.
- Place the birdie, breast side up, on top of the root vegetables.
- Place in oven for about an hour.
After an hour of minding your own business:
- Take chicken out of oven. You’ll know it’s done when you tilt the chicken and the juices that run out of the cavity are clear.
- Let the chicken sit for about 15 minutes to let all those juices settle back in.
- Then cut, and serve along with a hefty helping of greens.
Or, save for easy leftovers with tomorrow’s salad.
And when you taste how delicious the root vegetables come out, you won’t want to share.
If you want more ideas for dishes to make on Sunday that will feed you during the week, check out my digital healthy cooking course, The Go Feed Yourself Method.
What dish did you used to think was too advanced until you actually tried it for yourself? Let me know in the comments below!