Roasting your own chicken can be a cost effective way of feeding your family, as well as providing the basic ingredient for making bone broth after.
Truth be told, I never plan on making roasted chicken for dinner. I typically keep my eye out for whole organic chicken to go on sale at Kroger. These are usually the ones that have a sell by date of today or tomorrow. So when I see an entire organic chicken for just at $7, I grab 2 or 3 and spend a day roasting them just to freeze. I remove the meat form the bones and vacuum seal to use for a future meal (tacos, soups, casseroles, etc) and then freeze the bones separately to make bone broth with. This is my go-to roasted chicken recipe.
4-6 lb whole chicken (neck and giblets removed)
2 Tbsp olive oil
1 1/2 tsp salt
1 tsp paprika
1 tsp black pepper
3/4 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp garlic powder
Preheat the oven to 450 degrees.
Rinse your chicken and pat well to dry. Combine the olive oil with all the spices and mix well. Rub half the mixture under the skin of the chicken, then rub the remaining spices on the outside of your chicken.
Place your chicken, breast side up, in an oven safe skillet or roasting pan. Place in the preheated oven and immediately reduce the heat to 375.
Roast for approx 20 minutes per pound.
Remember, don't throw out the bones! Save those for my bone broth recipes.