Last night's delicious, easy, whole roasted chicken . 🤗
I know, I know: "easy" and "whole roasted chicken" should never go in the same sentence together...but this method really lets you have a yummy meal done with little prep time & no need to stand in front of the stove until everything is done. 😊
I took a 5-lb whole chicken & rubbed the entire outside with lots of olive oil, then rubbed the whole thing with my favorite herbs & spices (including tucking some of it under the skin!). I chopped up a few small murasaki sweet potatoes (purple-skinned Japanese sweet potatoes) & placed them in the bottom of a large dutch oven. I tossed them in olive oil and chopped parsley & then placed the whole chicken on top.
I covered with the lid (making sure the chicken was not touching the lid to prevent the skin from sticking to it & burning) and placed it in a preheated 375-degree oven for one hour. At the one-hour mark, I took the lid off and cooked for an additional 30 minutes. (Keeping the lid on ensures the chicken stays super moist; taking the lid off gets you that golden, crispy skin. And all the juices from the chicken flavors the sweet potatoes.) 🤤
I let the chicken rest for about 10 minutes before carving...then I dove right in. 😁
Bonus: I saved all of the bones & skin and am making homemade chicken stock for another dinner later this week. 🥘
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