Looking for an easy roast chicken recipe? This is the easiest one you’ll ever find — just 3 ingredients, takes 10 minutes to prep, and ready in one hour.
Easy Roast Chicken
Most roast chicken recipes are unnecessarily complicated. This recipe is almost effortless. And it comes out perfect every time.
Roasting chickens every week is my number one tip for saving money on real food. In this post, I explain why you will save 80% on meat when you buy whole chickens and roast them (versus buying boneless, skinless chicken breasts).
Why Organic Roast Chicken?
I absolutely insist that the chicken be organic. Why? Because of fluoride. Yes, non-organic chicken contains pesticides, but more importantly to me, it’s the fluoride. If you’re a regular reader of my blog, you know that fluoride is a huge health hazard, causing everything from hypothyroidism to ovarian cysts to breast cancer to osteoporosis.
Chicken bones are extremely high in fluoride unless the chickens are organic. This is because the chickens on conventional (non-organic) farms are fed chicken feed that is made from grains that is heavily sprayed with fluoride-based pesticides. The fluoride is stored in their bones and we end up eating it and it is stored in our bones. And fluoride has a 20-year half life so it’s very hard to get it out of the system.
Roast Chicken Gives You Bones for Bone Broth
I make an organic roast chicken pretty much every week, first and foremost to get the bones for bone broth. I use chicken stock to make soups, stews and gravy, as well as everything from enchiladas to brisket tacos. I also use chicken stock to cook beans and rice, to make them tastier and more nutritious.
Roast Chicken is A Whole Lot Cheaper Than Chicken Breasts
Whole chickens are so much cheaper than boneless, skinless chicken breasts. In fact, when you buy a whole chicken instead of chicken breasts, you can save anywhere from 40-75%. You can buy a whole organic chicken for $2.50-$5 per pound. Meanwhile, organic chicken breasts cost $8-12 per pound.
You actually save more than that because you can eat the skin (delicious and a good source of vitamin D) and use the bones for bone broth (rich in minerals and gut-healing, skin-beautifying collagen).
Organic chicken bones (necks) run $1-4 per pound. You typically get about 2 pounds worth of bones from a chicken frame. If you add in the money you save from not having to buy bones to make broth, you save anywhere from 80%-90% buying whole chickens.
Equipment Needed for This Recipe
[easyazon_link identifier=”B000050AVC” locale=”US” tag=”cheeseslave0e-20″]Roasting Pan[/easyazon_link] – I absolutely love my granite ware roasting pan! It’s super light and unlike Teflon, it’s not toxic and doesn’t add fluoride to your food. Best part? It’s under $20 on Amazon. Can’t beat that price!
[easyazon_link identifier=”B001TH9KW2″ locale=”US” tag=”cheeseslave0e-20″]Stainless Steel Roasting Rack[/easyazon_link] – This stainless steel roasting rack from Granite Ware is inexpensive (under $20) and it protects you and your family from ingesting the heavy metals you get from using a Teflon or aluminum roasting rack.
[easyazon_link identifier=”B002NU6HOI” locale=”US” tag=”cheeseslave0e-20″]Kitchen Twine[/easyazon_link] – For trussing the chicken
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