Simple and Flavorful Roasted Chicken

Roasted chicken is one of the top staples in an Ancestral Kitchen. The method used in this recipe has resulted in the juiciest, most perfectly seasoned chicken.

An Ancestral Kitchen Staple

Roasting a juicy, whole chicken is absolutely an ancestral kitchen must have skill. For many years, I made the most dry, flavorless whole chickens known to man in the name of using the carcass for bone broth. But, the method I share here changed that for me.

I like to think it’s just the way my grandma used to make it. All the best food came from our grandmothers’ simple, no fear of a good bit of butter, recipes.

Finding a trustworthy source for chicken

The source of your chicken makes a huge difference in flavor and quality. Our ultimate goal is to raise our own meat birds one day so that we can be a part of the process of seeing our food go from farm to table. Also, we would then be able to decide to completely remove soy from our eating habits altogether. However, we are not there yet.

In the meantime, we have loved supporting a local farm who aligns with our values of regenerative farming. Additionally, they keep the practices of non-gmo, antibiotic free, hormone/steroid free, nitrite/nitrate free and pasture-raised as they should be.

If you are looking for a trustworthy source for chicken, our local source actually ships. Check them out here.

What to serve with a roasted chicken

Whole chickens are so versatile. You can slice them, dice them, or shred them for future recipes to make them stretch over a few meals. If you are running low on time, just keep it simple and serve your roasted chicken with a couple of sides. Nonetheless, the only wrong way to use a roasted chicken in our house is if you just forego getting the benefits of nutrient-rich chicken bone broth from the carcass. Here are a few ideas to use up the chicken over a few meals.

• Chicken Pot Pie Filling: I’ve been batch dicing cooked chicken for my pot pie filling recipe for years and it just never gets old.
• Protein bowl or salad: Start with a rice or leafy greens base, then pile on your favorite veggies, diced roast chicken, pickled onions or sauerkraut, or even a dollop of sour cream.
• Soup: Make a classic chicken noodle soup, or even a white chicken chili
• Breakfast chicken casserole, hash or burrito: Dice or shred the chicken and combine it in one way or another with veggies and eggs for a quick protein rich breakfast.

How to make a roasted chicken

First, preheat your oven and pat the chicken dry. Excess moisture on the skin is what gives you a soggy skin on your roasted chicken. Patting the chicken dry ensures that your chicken cooks properly, giving you a brown, crispy skin.

Secondly, place chicken in a dutch oven. Season the inside and out generously with salt, onion powder, garlic powder, smoke paprika, and pepper.

Place 3 tablespoons of butter in chicken cavity. Then, cut the remaining butter into squares and arrange them on the top of the chicken.

Last, bake chicken uncovered, about 1 hour and 15 minutes. To be sure it is cooked properly, insert a thermometer into the thickest part of the thigh, near the bone. It should read 165 degrees F. Then, remove the roasted chicken from the oven. Empty the butter drippings into a cup or bowl and pour it evenly over the whole chicken. Place lid on dutch oven and allow to rest for about 30 minutes before serving.

Helpful tools

• Dutch oven: This is a must have in the kitchen between soups, sourdough, and this roasted chicken recipe.
• Thermometer : This thermometer is my favorite for all things in the kitchen. It’s great to clip on to your stock pot when making homemade yogurt, or even beeswax candles.

More easy chicken recipes

How to Make Nourishing Chicken Bone Broth

Simple Freezer Friendly Chicken Pot Pie Recipe