Chicken is such an easy and quick meal. In the past I have always purchased the roast chicken cooked by the grocery store and used it to help prep my lunches for the week. This week however when I went to the grocery store they were out of the roast chickens and wouldn’t have more for another hour and a half. Obviously I wasn’t going to wait that long. So I headed to the poultry section and picked out a cute little chicken. It was similarly priced so it was all good.
Here’s how I roast a chicken:
- 1 whole chicken
- 1 tbsp olive oil
- 1/4 tsp of salt and pepper
- 1/4 dried basil
- 1/4 dried oregano
Preheat oven to 450. Yes we are starting hot folks. Mix all of the dry spices together and set aside. Then remove all of the insides from the chicken and rinse with water. Pat dry and put in a small roasting pan. I used one just big enough to hold the chicken. This recipe is easy because there is no need to tie legs together or any of that stuff. Just slap that bird in the pan. Rub the olive oil all over him. Next liberally add the spice mix on both sides of the chicken. Put him in the oven and bake for 20 minutes. After 20 minutes lower the temp to 400 degrees. Cook btw 1 hour and 1 hour and a half. I do about 20 minutes per pound (and include the time when he cooked at 450). Just make sure the internal temp reaches 165 degrees. My bird was right at 4 lbs so I cooked him for 80 minutes total. Let rest for about 15 minutes.
You can then serve him as is or let him cool down and remove all of the meat and separate into 5 equal servings for week day lunches. Here is a video I did that showed the weekly approach that I did with a chicken purchased from the store. Honestly though if you have the time roasting the chicken with the above recipe will be just as easy. The best part about that is that you control the quality. I have gotten some very dry chickens from the grocery store. After the 5 minutes of prep you just wait for it too cook. Easy peasy.