A perfectly roasted chicken is a beautiful sight. Especially in the fall, the aroma that takes over your kitchen while it’s baking is heaven. When done right, the end product will be a perfectly crisp-on-the-outside, juicy-on-the-inside bird that will impress anyone, even though it’s actually very simple do to.
Buying a whole chicken is economical, too. You’ll pay a fraction per pound that you would if you were just buying individual cuts. Even if you don’t want to use a whole chicken to roast at once, if you’re willing to learn how to break it down in to different cuts, you can save a lot of money by buying the whole bird and using the different cuts for different meals. You can also use left-over meat from a roasted chicken for salads, sandwiches, tacos, etc. So thrifty and delicious.
Perfectly Roasted Chicken with Sweet Potato Wedges Recipe
For the chicken:
- 1 4-6 lb Organic, free-range Chicken
- 1 lemon
- 5 garlic cloves
- 5-6 springs fresh thyme
- ¼ cup olive oil
- Salt & Pepper
For the Roasted Sweet Potato Wedges
- 2-3 large organic sweet potatoes
- 2 tbsp olive oil
- Salt & pepper
- Pre-heat oven to 450 degrees
- Rinse chicken, pat dry. Place in roasting pan.
- Grate 1 tsp lemon peel off lemon, combine with olive oil.
- Cut lemon into wedges, stuff 3-4 wedges in to chicken cavity
- Remove skin from garlic cloves, add to chicken cavity
- Add 4 sprigs thyme to cavity, truss chicken, or simply tie legs closed with twine.
- brush entire chicken with olive oil. Sprinkle generously with salt (this makes the skin nice and crispy) and pepper. Chop remaining thyme and sprinkle on chicken.
- bake at 450 for 20 minutes. Then turn temp down to 375, and bake for another 1.5 hours (or until thickest part of the thigh reads 180 degrees
*Don’t let that chicken caracas go to waste – use it to make chicken broth!
For Sweet Potato Wedges:
- Preheat oven: 375 degrees
- Slice sweet potato in half long ways
- Slice each half in to 3-4 wedges
- place on rimmed baking sheet, brush with olive oil on either side, sprinkle with salt & pepper.
- Bake for 20 minutes, then turn each wedge over. Bake for another 20-25 minutes, until edges begin to crisp.
How do you use a whole chicken for a meal? Do you have any great recipes?
Check out more great fall recipes here!