Oven Roasted Chicken
This was a great meal prep recipe! I roasted two chickens and my family enjoyed it throughout the week.
Ingredients:
| 1 |
Whole Chicken, giblets removed |
| 2 Tbs |
Olive Oil |
| 1 Tbs |
Dried Paprika |
| 1 Tbs |
Dried Parsley |
| 1/2 Tbs |
Dried Garlic |
| 1/2 Tbs |
Ground Pepper |
| 1/2 Tbs |
Salt |
| 1 Tsp |
Cayenne Pepper |
| 1 Tsp |
Red Pepper |
| 1 |
Half of a lemon to stuff in the cavity of the chicken |
|
A quarter of an onion to stuff in the cavity of the chicken |
| 3 Tbs |
Vegan Earth Balance Butter |
Directions:
- Preheat oven to 350.
- Mix olive oil and dry spices together in a small bowl.
- Stuff the chicken with the lemon and onion, and place on your roasting rack.
- Coat olive oil/spices generously over the skin of the chicken.
- Cook the chicken for 60 minutes. Take it out, baste with the juices that are in the roasting pan, and add the 3 Tbs of butter to the top of the bird.
- Drop the heat of the oven to 325, cover the roasting pan with foil and cook for another 20-30 minutes, until fully cooked and juices are clear.
|
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