Buttery Lemon Roast Whole Chicken
I have found so many benefits from meal prepping as much as I can for the week ahead. It saves me money, lowers my stress, and sets me up for a healthy week. I find cooking to be therapeutic. Allow yourself the 2-3 hours one day a week to prepare healthy meals; think of it as "you time". Some days, I love cooking with my roommates or boyfriend and enjoy it as an activity to do together, while other days I love to cook alone and listen to a podcast or music, or just reflect on the week ahead.
This crispy, buttery, flavorful chicken is one of my favorite recipes for meal prepping. I first created this recipe when I was about to buy an organic rotisserie chicken from Whole Foods, but ended up finding an uncooked organic whole chicken in the poultry section for half the price! I challenged myself to make my first ever whole chicken, and I've never gone back to the store-bought version. Plus, the carrots that come out of this recipe are one of my favorite sides in the world.
This recipe requires a cast iron skillet, as they are safe for use in the oven and allow for a tender, crispy chicken.
- 1-2 carrots (or however many you can fit on your cast iron skillet)
- 1 whole chicken
- 2 tbsp of ghee butter
- 2 tbsp lemon juice
- Salt, pepper, and chives
- Preheat oven to 425°F
- Chop and lay carrots across bottom of cast iron skillet
- Rub each side of the chicken with 1 tbsp of ghee, 1 tbsp of lemon juice, salt, pepper, and chives
- Lay chicken breast side down over carrots
- Roast for about 1 hour, flipping half way through if desired. Internal temperature should be no lower than 165°F
- If using for meal prep, let cool and carve off all meat and store in the fridge. I pour the remaining juice in the skillet all over the carved chicken to ensure it stays juicy and full of flavor throughout the week.