We’ve had a very busy summer so far. I had a house full of kids with my step kids visiting and most days I didn’t get to brush my hair. Things have settled down and Crunchy Baby is growing into quite a character. He’s a lot more chilled than his sister but it’s still a little rough some days with a 3 month old and a 22 month old.
He’s smitten with her but I haven’t decided what she really makes of all of this.
This current lifestyle makes it hard to get creative in the kitchen to make elaborate dishes. However, creativity is still called for to make quick and healthy dishes for a mama short on time.
This succulent roast chicken recipe is completely fool proof and so easy it makes me want to cry tears of joy because it literally takes 10 minutes to get in the oven and then I forget about it till the timer goes off. After that, there are some fancy optional things you can do like make a gravy but it’s really not necessary.
So, find yourself a whole chicken that’s been patted dry. This is my 4.5lb chicken. Be sure to allow your chicken to get to room temperature before cooking or you may end up with raw chicken in the middle.
Generously season the inside and outside of the chicken with salt, pepper and tarragon. If you are primal, you can also add butter but this is completely optional.
While you prepare the chicken, your oven should be pre-heated to 400 with a cast iron skillet on the lowest rack. If you are primal, you can add a TBSP of butter. Otherwise, a bit of coconut oil can be added to prevent sticking.
Once the oven is ready, stick the chicken in breast up.
After 45 minutes (or longer depending on the size of your bird), you need to check the temperature of the thickest part of the thigh. It should be at least 165.
Take it out and set on a platter with a layer of foil loosely covering it for about 10-15 minutes and it is ready!
Now as an optional step, while the chicken is resting, you can prepare a great gravy for it.
Scrape the pan drippings into a saucepan.
Add 1 cup of chicken stock and bring to a rolling boil for 10 minutes.
Then add a mixture of 2 TBSP port with 1 TBSP tapioca starch and reduce until the desired thickness. Add a bit of tarragon and salt and pepper to adjust seasoning if required.
If you are primal, you can off heat and add 2 TBSP of butter to finish this off.
Otherwise, let’s go look at our chicken again and dig in!
Recipe – Quick and Easy Roast Chicken
You’ll Need:
- 1 whole chicken 4-5 lb (Must be at room temperature!)
- Salt, pepper and tarragon to taste
- Optional – 2 TBSP butter for skillet and 1 TBSP for seasoning chicken
- Optional Gravy Ingredients –
- 1 cup chicken stock
- 2 TBSP port + 1 TBSP tapioca flour, mixed
- Preheat oven to 400 with cast iron skillet on the lowest rack. You can add butter to the skillet if you are primal but this is not necessary.
- Season chicken inside and out with salt, pepper, tarragon (and butter if using).
- Lay chicken breast up in oven and roast for 45 minutes or until the thickest part of the thigh reads 165 with a meat thermometer.
- Take chicken out of the oven and rest with a layer of foil covering it for 10-15 minutes.
- Optionally, prepare a gravy :
- Scrape pan drippings into a sacepan
- Add chicken stock and bring to a rolling boil for 10 minutes.
- Add port and tapioca flour mixture and reduce to desired thickness
- Adjust seasoning with salt pepper and tarragon
- OPTIONAL: Add 2 TBSP of butter to finish if you are using butter.
