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Nov
08
2012

The Easiest Roasted Chicken Or Turkey Ever…I promise!

How to Roast a Chicken or Turkey - The Easiest Roasted Chicken or Turkey!! Anyone can do it!

Do you wince at the thought of roasting a whole chicken or turkey? Does it seem a bit overwhelming to attempt?

I swear I used to feel this way too. And honestly? I am not even sure why. It just seemed like it was such a grown-up thing to do. And really, even nearing 40 now, I still do not feel like a grown-up yet.

I watched my mother roast literally hundreds of birds during my childhood. Seriously…that number could even be closer to thousands if I really calculated it out.

I saw firsthand how she would throw some seasonings together, rub that chicken or turkey up real good, then toss it in a roasting pan and into the oven. She made it look so simple…she even swore it was.

When I first started cooking for my own family, for some reason I just could not bring myself to attempt roasting a chicken or turkey by myself with all of those dangling limbs, and bags of giblets, and that awkward body cavity.

If  I have not grossed you out yet with that vision of dangling raw chicken limbs, I just wanted to fill you in on a little secret…

It really is as easy as Mom made it look! Promise.

I finally got over my fear years ago, and now it is a staple meal in our house.

It can literally take you ten minutes to prep and get into the oven. Throw in some diced potatoes and veggies around it about halfway through cooking. And BAM…a full meal is cooking away in your oven-perfect for a Sunday meal with guests or a busy weeknight.

PLUS, there are some extra perks that might just convince you yet…

1. During the months leading up to the holidays, you can save all of those yummy chicken/turkey drippings to add to your Thanksgiving turkey gravy…and I assure you that your gravy (or your guests) will NOT know (or care) if some of those drippings came from a turkey, a chicken, or both!

This is a perk in my house for sure, where I swear my family thinks there is going to be a national gravy shortage. They hoard it like they are in survival mode. Thus…I say the more drippings the better.

2. You get a beautiful carcass to save for use in none other than a beautiful pot of nourishing bone broth.  If you know one thing about me, it probably is how much I love my Bone Broth. Once you make your own, you will be hooked too. There are so many health benefits to Bone Broth.

You can then use it in everything from your cooking liquid in rice, as the broth in soups, as the liquid in sauces….and of course, in your gravy!

3. If your chicken or turkey is on the larger size, you will likely even have leftovers that you can use in a simple meal the next night. That is a two-for-one meal in my opinion.

A perfect way to use up your leftovers would be in these super simple Gluten-free Dairy-free Mexican Pizzas that I have posted over at the Balanced Platter today- a healthy and quick meal that will get you in and out of the kitchen fast on those busy weeknights.

4. You will feel really grown up once you accomplish your first bird. And you will be really amazed at your new kitchen prowess!

How to Roast a Chicken or Turkey

The Easiest Roasted Chicken/Turkey Dinner

Ingredients:

  • A 5 pound Roasting Chicken or Turkey
  • 4 Tablespoons Olive Oil or Softened Butter
  • 2 teaspoons Garlic Salt, divided
  • 4 Garlic Cloves, mashed
  • 5 teaspoons Sea Salt, divided
  • 2 teaspoons Smoked Paprika, divided
  • 2 Yellow Onions, roughly chopped
  • 3 pounds Yellow Potatoes, diced into 1 inch pieces
  • 4 large Carrots, peeled and chopped into 1 inch pieces

Directions:

1. Arrange a rack in the middle of the oven, and preheat to 400 degrees F.

2. Place Chicken in a large roasting pan or baking dish. In small bowl, mix together Olive Oil or Butter, half of the Garlic Salt, and mashed Garlic. Rub mixture generously over entire Chicken, rub some of the mixture under the skin on the breast.  Then season the entire chicken generously with half of the Sea Salt and half of the Smoked Paprika.  Tie legs of chicken together.

3. Place pan in the oven and roast at 400 degrees F for 30 minutes.

4. Then reduce oven temperature to 375 degrees. Pull roasting pan out and scatter Onions, Potatoes, and Carrots around the chicken and season with remaining Garlic Salt, Sea Salt, and Smoked Paprika. Roast for 30 minutes more. Then cover chicken loosely with foil to prevent overbrowning and cook for 25-30 minutes more, or until chicken is cooked through.

5. Let chicken sit for 15 minutes before carving.  Serve with the vegetables.

*Save remaining chicken/turkey for leftovers, such as these Gluten-free, Dairy-free Mexican Pizzas, for the next night.

*And, of course, save your carcass to make your own Simple Nourishing Bone Broth.

 

14 Comments
  1. On November 8, 2012 Pat said

    Your chicken looks awesome! My mom roasted many a chicken, too, and it’s as simple as you say. That’s such a flavorful recipe with those veggies and seasonings — I’m sure I’d love it, and with a little less paprika, my husband will, too.

    • On November 8, 2012 Kim-Cook It Allergy Free said

      Thanks so much, Pat! It really is simple. It’s funny that you say that about the paprika. My husband does not really love large amounts of paprika either, but I love the smoked paprika! Such a nice layer of flavor that it adds! :D

  2. On November 9, 2012 Lexie said

    I need more of these recipes! Thanks gal : )

  3. On November 9, 2012 Carol said

    Fabulous looking chicken my friend! I used to make a roast chicken every Sunday night. It was simple but special at the same time.

    • On November 11, 2012 Kim-Cook It Allergy Free said

      My Mom used to make a roast chicken every Sunday too. Now that is pretty much what I do and then use the leftovers the next night in something since I hate Mondays and it is always fun to start them off with leftovers and not have to cook a big meal. LOL

  4. On November 10, 2012 Maggie said

    Your family is so lucky to have you at the food helm :) xo

    • On November 11, 2012 Kim-Cook It Allergy Free said

      You are too sweet, Maggie. But the same goes for your family… They are all so lucky to be able to grow up eating such nourishing foods…
      xo

  5. On November 13, 2012 Alisa said

    Kim, you always make every recipe look so easy!!

  6. On November 14, 2012 Diane Eblin-thewhole said

    Are you sure we’re not related? I just made this complete with the bone broth. It’s a great way to save money. Oh and my local WF now carries chicken feet! I can’t wait to give that a try. I love the smoked paprika too. Great touch.

    • On November 15, 2012 Kim-Cook It Allergy Free said
    • I am still wondering about whether or not we are long lost relatives, Diane. LOL And I so agree on this being a great way to save money. I never waste a carcass… :D
  • On December 10, 2012 Heather said

    I LOVE this, but it doesn’t help me too much! I’m also allergic to potatoes, garlic, and paprika! I wonder if I could sub sweet potatoes! :)

    • On December 10, 2012 Kim-Cook It Allergy Free said

      Hi HEather, this is a very forgiving recipe. I use sweet potatoes all of the time instead of regular potatoes. And you can totally leave out the garlic and sub the paprika for any of your other favorite spices. This is one recipe you can definitely play with and adjust to your tastes and food sensitivities. Enjoy!
      Kim

  • On January 18, 2013 Gratefulfoodie said

    Perfect timing! I have a chicken in my fridge waiting to be cooked today with NO inspiration happening! Oddly enough, I have all ingredients on hand too.

    Guess what we’ll eat for dinner tonight?

    Thank you for the recipe!

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