Uploaded January 2026 | Updated September 2026, 2 weeks ago
DON’T BE SCARED OF A WHOLE ROAST CHICKEN!
It’s the MOST COST EFFECTIVE WAY TO EAT CHICKEN and I’ll show you how to turn one chicken into three delicious dinners.
First you’ll need to pat your chicken dry with paper towels then salt the skin and place it on an elevated rack in your roasting tray (ideally overnight in the fridge- for extra crispy skin) if not an hour or two helps.
Then for the pro move, run your hand between the skin and breasts to separate the skin from the meat. Tuck large slices of butter in there, also minced garlic and some herbs. Then generously coat your bird in olive oil, salt pepper and thyme or rosemary. Half a lemon and squeeze juice on bird then jam the other half into the cavity then tie your bird up “truss” with butchers string. Just the back legs. Rough chop onion, fennel and a few cloves of garlic with skin on into the tray below the bird with some more olive oil, the bird should be elevated on a wire rack so it cooks evenly.
Preheat oven to 175c/ 350F and cook on a mid/lower tray uncovered for 1 hour. I like to cook potatoes in a separate tray and take them out at about 40 minutes, checking on the bird skin to make sure it’s not burning (if it is already browned then cover with foil to prevent burning).
I make a simple Greek style salad in those last 20 minutes. Lettuce, cucumber, tomatoes, red onion, feta, olive oil and red wine vinegar with salt & pepper.
After an hour remove your bird, check internal temp which should be over 74c / 165f, then let rest for 10 minutes. Strain the juices from the tray into a saucepan and whisk some flour to make a gravy (so frikkin good).
Break your bird down into breasts, thighs, drumsticks and wings and serve with roasted potatoes and salad.
Send this to your significant other/ roommates and friends and stay tuned for the next episodes where I share my recipe for an easy BBQ Pizza & Slaw using leftovers and a delicious bone broth from the carcass.
Enjoy your meal!
#food #cooking #chicken
DON’T BE SCARED OF A WHOLE ROAST CHICKEN!
It’s the MOST COST EFFECTIVE WAY TO EAT CHICKEN and I’ll show you how to turn one chicken into three delicious dinners.
First you’ll need to pat your chicken dry with paper towels then salt the skin and place it on an elevated rack in your roasting tray (ideally overnight in the fridge- for extra crispy skin) if not an hour or two helps.
Then for the pro move, run your hand between the skin and breasts to separate the skin from the meat. Tuck large slices of butter in there, also minced garlic and some herbs. Then generously coat your bird in olive oil, salt pepper and thyme or rosemary. Half a lemon and squeeze juice on bird then jam the other half into the cavity then tie your bird up “truss” with butchers string. Just the back legs. Rough chop onion, fennel and a few cloves of garlic with skin on into the tray below the bird with some more olive oil, the bird should be elevated on a wire rack so it cooks evenly.
Preheat oven to 175c/ 350F and cook on a mid/lower tray uncovered for 1 hour. I like to cook potatoes in a separate tray and take them out at about 40 minutes, checking on the bird skin to make sure it’s not burning (if it is already browned then cover with foil to prevent burning).
I make a simple Greek style salad in those last 20 minutes. Lettuce, cucumber, tomatoes, red onion, feta, olive oil and red wine vinegar with salt & pepper.
After an hour remove your bird, check internal temp which should be over 74c / 165f, then let rest for 10 minutes. Strain the juices from the tray into a saucepan and whisk some flour to make a gravy (so frikkin good).
Break your bird down into breasts, thighs, drumsticks and wings and serve with roasted potatoes and salad.
Send this to your significant other/ roommates and friends and stay tuned for the next episodes where I share my recipe for an easy BBQ Pizza & Slaw using leftovers and a delicious bone broth from the carcass.
Enjoy your meal!
#food #cooking #chicken
