Our friend Marc is a quintessential foodie and an avid home cook and baker. He likes to be very precise in his cooking and baking, and will spend considerable time perfecting a recipe. He doesn’t follow any specific diet and eats anything he likes, which is no longer the case for me. Some of Marc’s recipes I can enjoy as is, like his super easy roasted chicken recipe, while others I am inspired to modify, like his pecan cookies.
These days, I’m all about quick and easy cooking. Or quick and easy alternatives to cooking myself, like buying a roasted chicken from the supermarket when I’m short on time. Well, Marc kept telling us about his homemade roasted chicken, and how easy it is to make, and then he invited us over to taste it. We were sold!
Plus, this way you can buy a pastured chicken, which is a healthier option, and make it yourself, instead of eating chickens that are fed corn, soy, wheat, etc. (aka “vegetarian-fed”). Even cage-free, organic chickens you buy at natural food stores are typically fed a vegetarian diet, which really means a grain-based diet. Chickens are actually omnivores like us and will eat bugs and small animals if left to their own devices!
But back to that easy roasted chicken recipe. I’ve tried fancier (more complicated) versions of roasting a chicken at home, which involved spreading butter and freshly-chopped herbs under the chicken’s skin. Don’t get me wrong, the chicken tasted great, but who has the time? Nowadays, I leave these sorts of recipes for the holidays or leisurely weekends, which don’t happen very often.
We’ve modified Marc’s chicken recipe to make it more to our liking. It’s a 2-ingredient recipe that tastes absolutely delicious — think meat falling off the bone and yummy broth filled with collagen protein. How about that! It’s also National Chicken Month, so I’m paying a tribute to that. Enjoy!
1 (4-5 pounds) chicken, (preferably pastured)
Salt to taste (I use Himalayan pink salt for its mineral content)
- Preheat the oven to 500° F.
- Remove chicken’s neck and organs packet, if there is one.
- Rinse the chicken in cold water and pat dry.
- Cover the chicken with salt on all sides.
- Place the chicken, breast up, in an enameled cast iron pot / Dutch oven. Ensure the lid is closed tightly.
- Bake for 45 minutes (adjust cooking time slightly if the bird is less than 4 or more than 5 pounds).
- Remove the pot from the oven and let stand for 90 minutes without removing the lid.
- Remove the chicken from the pot and cut into pieces on a cutting board.
This easy roasted chicken recipe turns out juicy and tender. It’s extremely easy to make; the longest part is the cooking time. Next, I’ll have to try this in an Instant Pot® in my never-ending quest to develop quick and easy recipes!
Feel free to store the chicken in the refrigerator inside the enameled cast iron pot / Dutch oven. That’s the beauty of these pots — you can store your food in them!
Play with other seasonings and spices as you like. Marc actually only uses freshly-ground black pepper instead of salt. Feel free to use Italian seasoning, herbs de Provence, smoked paprika, curry seasoning, etc.
Looking for more juicy chicken recipes? Check these out.