Simple Engagement Chicken
Prep Time: 1 hour and 15 min
Serves: 6-8 plus
My grandma always told me if you can’t cook a whole chicken then you will never find a husband. Lucky for me I can, and now I am engaged! But for reals, if you eat meat you should be able to make a roast chicken. It is a classic staple, one that you will make over and over again. I also love that it’s not just 1 meal but you can make a ton of variations of recipes depending on the season (in winter I suggest a lot of soups and warming foods). But when it’s hot you can always freeze the broth for later!
A version of this recipe will be in my upcoming Mexican Keto Cookbook which is available now for preorder.
After eating the meat (or I usually take it off the bones to store it) I will put the bones, a little bit of apple cider vinegar and some herbs into a stock pot and fill with water, let simmer for 4-5 hours then strain. Store in glass in the fridge and sip throughout the day or you can freeze to use later. I made this recipe so you don't need any fancy tools like a thermometer. If you have your cast iron and oven and boom good to go.
NOTE: Always choose organic PASTURE RAISED chicken, the rest are pumped with antibiotics and hormones, meaning the chicken that just got fat really fast might just do the same to you. Not kidding. I suggest Butcher Box or your farmers market.
5 lbs free range organic chicken- butcherbox link
2 whole lemons, cut in half
1 teaspoon garlic salt or a head of garlic if your into that
2 tablespoons herbs de provence or any herb of your choice (rosemary, thyme,etc)
1 teaspoon garlic salt
2 tablespoons kosher salt be generous with the salt
pepper to taste
Instructions for chicken:
Pat chicken dry using paper towels (unbleached of course)
Preheat oven to 425 degrees.
Place dried chicken breast side up on your cast iron
Melt ½ cup butter in oven as its heating or in saucepan.
With the chickens legs facing you, use a knife to cut through skin area between leg and breast. (see picture it helps)
Season liberally with salt and pepper, even inside the breast cavity and on legs and wings. Think 4-5 pinches of salt.
Season with garlic salt or garlic if using and herbs, rub all over.
Place lemon cut side down in skillet around chicken.
Drizzle the chicken all over with butter and then place in oven.
Roast for 60-65 minutes. Make sure you check at an hour by removing from skillet (the cast iron is hot so do not use your hands).
To check doneness, using a knife or fork poke the inside of the breast (close to wear you cut) to see if the juice runs clear. If it is still pink put it back in for 5 minutes.
If you are freaked out by this method you can always cut a piece of the breast to make sure it’s not pink, it’s should be opaque.
Top with juices using a spoon.
Let rest for 15 minutes before serving.