Cooking a whole chicken is an easy way to get two amazing meals for the week. Don't be intimidated...just do it! and let me know how it goes.
Recipe #1: Baked Chicken over Roasted Vegetables
Ingredients: 4-4 1/2 lb. whole chicken, 1 1/2 Tbs. chopped thyme, 1 1/2 Tbs. chopped oregano, 5 sprigs of thyme, 3 sprigs of oregano, bag of baby carrots, 1 1/2 lbs. fingerling potatoes, onion, lemon, 3 Tbs. butter, 3/4 cup chicken broth, 2 Tbs. olive oil, salt and pepper.
Directions: Put rack just below middle position in the oven. Preheat oven to 400 degrees. Follow along with the pictures...
Cut onion into large pieces, slice potatoes in half, and add to large bowl. Add bag of carrots, 1/2 of herbs, olive oil, salt and pepper and toss.
Mix butter, remaining herbs, and a pinch of salt and pepper.
Put onion, potato, carrot mixture in roasting pan. Add chicken broth.
Season the cavity of chicken with salt and pepper. Quarter the lemons. Place lemons and herb sprigs in the cavity. Being careful not to puncture the skin, spread butter mixture under the skin, over the breast. Drizzle olive oil on outside of chicken and season with salt and pepper. Bake for 1 hour 45 minutes.
Let rest for 20 minutes before slicing chicken.
Pick all chicken from bones and save leftover vegetables.
Recipe #2: Salad with Chicken and Roasted Vegetable Dressing
If you are like me you eat salad for all the good stuff in it. The base of this salad is romaine lettuce. The ingredients from the top of the bowl: chopped bacon, corn, kalamata olives, shredded carrot, cucumber, shredded leftover chicken, pickled onion (recipe here), shredded cabbage, tomatoes, yellow pepper, green beans, and blue cheese.
The salad dressing: Place leftover vegetables in blender. Add 2 Tbs. of white wine vinegar, 2 Tbs honey, 1-1 1/2 cup chicken broth (depending on how thin you like your dressing), and pepper-then blend. Top salad and toss. Yum!