- March. 7 2020
I cook, but I am not a cook. Sometimes I enjoy being in the kitchen, chopping veggies, usually listening to my favorite playlist, unwinding from the day… but most times, I want to get in, get out and have a delicious and healthy meal on the table as quickly as possible.
This is why I used to buy a lot of rotisserie chickens from the grocery store. Since they are already cooked, it was the perfect way to have protein on hand ready to be tossed on top of a salad, into soup, tacos, or even added to omelets.
Not anymore. Since getting my hands on the cookbook, Practical Paleo, I’ve taken it upon myself to not only roast my own chicken… but also to make my own stock for soups an stews! My grandmother would be so proud.
Today I am going to share with you my simple, and so delicious recipe for roasting a chicken. We will never go back to rotisserie chickens again! Now that I’ve made my own, I’ve realized how blah the store-bought versions actually are.
Sometimes they get overly dried out from being under the warmer lights for too long and even at Whole Foods, the ingredients list on the herb roasted chicken usually contains at least a few things that are not “whole foods.”
Once you get the hang of making your own roasted chicken, you can use this recipe as a base for getting creative. You can try out all kinds of different herb and spice combinations, depending on what kind of mood you are in, like a nice mustard glaze, a garam masala spice blend, or lemon and rosemary.
Or, if you like to keep things simple, you can skip the spices and just roast it with the melted butter and salt (as shown in image).