One Pan Garlic Rosemary Roasted Chicken w/ Taters
YOU CAN COOK AN ENTIRE CHICKEN WITH VEGGIES AND SPEND LESS THAN $15 DOING IT!
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Most people are afraid of whole chickens. For some reason, we have all gotten so used to boneless, skinless chicken breast that the sight of an entire raw chicken is as intimidating as it is sorta off-putting.
I get it. Raw chicken sucks. It’s not fun to touch, it feels weird. But guess what? A whole chicken usually costs less than $10. So while I hear your issues with a raw bird, they are not good enough reasons to keep you from learning how to cook a whole chicken.
This platter of food that you are about to make is not only affordable; it is so easy to make. You throw everything together on one pan, and you have a damn feast as a result. I fed my family on this one-pan dinner for 3 days! Chicken thighs, chicken breasts, wings, drumsticks, you get so much out of this meal, and it is minimal effort and minimal costs.
So it’s time we put on our grown-up pants and learned how to make chicken the right way. If you’re balling on a budget like me, then learning how to use, cook and eat whole birds, large cuts of meat and the like is of the UTMOST importance. This is the difference in a $25 grocery bill vs. a $100 grocery bill.
Little tricks like this chicken are where you save serious money. You expand that over time, and now we are actually saving!
So buckle up, everybody. Today is the day that you grab the bird by the horns.
Estimated Time: 1 hour 15 minutes (that takes cook time into account as well)
Serves: 6-8
Ingredients:
1 whole chicken
2 red onions
4 russet potatoes
1 head of broccoli
1 stick of butter, softened
4-6 cloves of garlic, grated
Lemon zest from one lemon
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp black pepper
1 tsp paprika
Dash of red pepper flake
1 tsp salt
1 cup chicken stock
