Jamie here, if you’re looking for a simple roast chicken recipe – here’s your guy. No kidding – if I’d ever realized in the early years of marriage that making a beautiful roast chicken was this easy, I would’ve saved my husband from years of Hamburger Helper
I learned this tip from my friend Meg, who is an amazing cook and the type of woman you secretly kind of hate, who makes a home-cooked dinner every. single. night. She’s also cute - which is just unfair (right?). But while hanging out with her recently she told me that she roasts chicken pretty often to make chicken salad for the week – or soup, or other recipes.
After she shared her secret, I had to try it right away.
Nothing, girl. Just put a cheap fryer chicken in a large Pyrex dish or roasting pan. Do not butter the pan. Do not cover in foil. Do not take the innards out of the bird or get grossed out from man-handling it over a sink. Just put it in the dish. Done with that? Good. Moving on!
3-Steps to Dinner:
- Sprinkle salt & pepper on your chicken and put it in a 450 degree oven for 1 hour.
- After you take it out, to get crispy skin, baste the greasy juices in the bottom of the pan all over your chicken.
- Let it cool for about 15 minutes and serve. (Or let it cool all the way and then tear it apart for chicken salad, soup, casseroles, etc….)
After-dinner leftovers = Chicken Salad lunches and Chicken Quesadillas for tomorrow night!
Meg said she often puts two fryers in the pan side by side so she has plenty of roast chicken for lunches all week. Instead of getting two fryers, I just picked up an extra pack of leg quarters that were on markdown. (My husband and son really love the drumsticks) Even after feeding my husband, myself, and four boys – we had this much chicken leftover!
I used most of the chicken for chicken salad and the rest to make Chicken Quesadillas the next night for the boys.
This large fryer chicken was $7.40, and the markdown legs were about $1.80. We ate on them for two dinners and my husband got 3 days of lunches. Not bad!