Roasted Chicken, Two Ways

Two birds, one oven. Two easy roasted chicken recipes that you can cook at the same time!

Photo by Erin J.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • Garlic Turmeric:

  • 1

    TB ground turmeric

  • 4

    cloves organic garlic, pressed or grated

  • 2

    tsp Himalayan sea salt

  • 2

    TB evoo

  • 1

    whole chicken {about 5 lbs}

  • Rosemary, Garlic, and Sage:

  • 2

    bunches fresh sage and rosemary, chopped

  • 1

    head garlic, cut in half to expose the cloves

  • 2

    tsp Himalayan sea salt

  • 2

    TB evoo

  • 1

    whole chicken {about 5 lbs}

Directions

In a small bowl mix together turmeric, garlic, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt. Tuck wings under the thighs and tie up the legs using kitchen twine. In a small bowl mix together herbs, salt, and olive oil. Massage mixture under the skin of the breast and all over the outside of the bird. Season the inside of the cavity with a little extra salt and stuff in the garlic head for aromatics. Tuck wings under the thighs and tie up the legs using kitchen twine. Preheat oven to 400° F. Meanwhile, place birds on a lined half sheet pan, breast side up. Roast until temperature reaches 165° F in the breast or 170° in the thickest part of the thigh, about 60 minutes, depending. Remove from oven and let rest, covered loosely {parchment paper with a towel draped over the top works well}, about 10 minutes. Carve bird of choice and serve. After dinner, pick through any remaining meat, carve the second bird, keep the bones for broth and roll the leftover meat into your next few meals!

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