Herb-Roasted Chicken




Roasted chicken is one of my favorites to make, not only because of the delicious taste, but because I can make multiple meals throughout the week using the leftover chicken. This is one of my top tips for saving money as you pursue a healthier, clean-eating lifestyle.


Choosing organic, pasture-raised meat will be more expensive. The higher price tag comes along with higher quality meat, and it is absolutely worth it. This is where savvy meal planning comes in. I paid $3.99 per pound for this pasture-raised whole chicken. At 5 pounds, it was approximately $20. I will get 3, possibly 4 meals out of it, plus a ton of bone broth. Well worth the money!


Meal 1 : Roasted chicken with veggies and creamy chickpea pasta

Meal 2: Chicken noodle soup

Meal 3: Chicken shwarma pita pockets

Meal 4: Roasted veggie and chicken tacos

Bone broth


The key is to load up on healthy fats, whole grains, veggies, and legumes and use less meat. This way of eating is very beneficial to the body and cost-effective. It makes eating clean affordable for everyone.


1 whole pasture-raised chicken

Extra Virgin Olive Oil

Sea salt

Cracked black pepper

Thyme

Oregano

Garlic powder


1. Preheat oven to 375. Place chicken on a rack in roasting pan, breast-side up. Rub generously with extra virgin olive oil and season. I do not use exact measurements with my seasoning, I layer each one over the entire chicken.

2. Roast for 1 hour. Check chicken to be sure the skin is browned and if so, loosely cover with foil and increase heat to 400. Foil should be lined with parchment paper to prevent aluminum leaching. Cook approximately another 30 minutes or until internal temp reaches 165.

3. Rest for 15 minutes before carving.



Bone Broth


Save all drippings in bottom of pan and all bones from chicken. Place in crockpot along with a roughly chopped onion, carrot, and celery. Fill with distilled water. Add 3 tablespoons apple cider vinegar and sprinkle in whatever fresh herbs you have on hands. I also add sea salt and cracked pepper. Cook on low 8-10 hours. Strain into jars. Keeps for one week in fridge or can be frozen.


If you would like more detailed information on how to choose clean ingredients for your recipes, plus everything else you need to know to live a toxin-free lifestyle, visit my store for a pdf download of my wellness guide!


Enjoy!

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©2018 by Amy Duggins