I have a Monday tradition in my house, and that tradition is roasting a wholechicken (unless it's the middle of summer and I can't stand to have my oven on for hours-- adding to the heat in my house). I have come to love this tradition for many reasons... 1) Monday's are always crazy busy for us and this is one of my easiest/quickest dinners to prep 2) There are always enough left over to stretch at least one more meal 3) We tend to drink a lot of bone broth around here, especially in the winter/flu seasons, so it's great to have bones every week to make some 4) It's a dinner my whole family enjoys 5) And it's healthy! It's an all around mom win!
Whole chicken-- I like the organic whole chicken from Trader Joes
1/2 an onion
1 small lemon
1 tbs butter melted
1.5 tsp minced garlic
1.5 tsp onion powder
1.5 tsp dried thyme
1 tsp pepper
2 tsp salt
Preheat oven to 450 degrees Fahrenheit.
Pull out the neck and any other yucky parts left in the chicken cavity, and place chicken into your roasting pan.
Wash your hands really well.
Melt the butter and combine with the garlic, onion powder, thyme, salt, and pepper. It should make a paste like consistency.
Rub the paste all over the skin of the chicken and between the skin and the breast.
Wash you hands again.
Chop the onion and lemon into quarters, and stuff them inside the cavity of the chicken.
Place in the oven for 20 minutes at 450.
After 20 minutes, turn the oven down to 375, and bake for 1 hour to 1 hour 20 minutes-- or whenever the internal temperature reaches 160 degrees Fahrenheit.
My kids love this chicken served with rice (which I like to boil in my homemade bone broth) and some seaweed to make "sushi," and my husband and I usually prefer it with cauliflower rice. We all eat it with a side of broccoli.