So for you meal preppers, I know who you tupperwaring, baggie filling, fridge packing are.... this is the perfect recipe for you. One night you can have roasted chicken with potatoes the next it can be chopped and made into chicken salad or stuffed between two tortillas with loads of cheese for a chicken quesadilla!
All you need is a skillet that can go from stovetop to oven (cast iron or stainless should be just fine), a whole roasting chicken and whatever herbs and spices you like. Oh and an oven. That would come in handy too.
Rosemary Garlic Roasted Chicken
1 Roasting Chicken (pictured was 6.8lbs)
3 Tbs olive oil
2 Tbs Dried rosemary
1 Tbs Thyme
4 Cloves garlic
salt/pepper to taste
Let's Get Cookin'
Preheat the oven to 375º and place the skillet on the stove and drizzle with 2 tbs of oil on high heat
Pat dry the chicken and use the remaining oil to rub over the chicken then cover both sides with herbs, placing the garlic inside the chicken
Place chicken, breast side up, in the hot skillet for 3-4 minutes. It will sizzle and thats good!
Place the skillet with the chicken in it, into the oven on the middle rack. Let it cook for 1 hour.
Once the hour is up, turn the oven off and leave the chicken in to finish cooking!
(If you have a self-cooling oven like mine, turn the heat down to 300º, otherwise it will suck all the hot air out and the chicken won't finish cooking.)
Once the chicken has reached an temperature of 165º, take it out and enjoy!