If your family is anything like mine, when you roast a whole chicken, everyone eats the breasts, drumsticks and thighs but you’re always left with this unappealing carcass of wings and skin. Nope, I’m not going to tell you to ‘simply make chicken stock’ out of the leftovers because mine is not that kind of blog. You know, that blog that is so smug it makes you feel like a failure in the kitchen if you use (gasp) store bought broth.
My advice is simple: don’t roast a whole chicken and save yourself both the messy hassle of carving it and a lot of cooking time.
Serves 4 (three in my household)
Preheat oven to 400
4 bone in, skin on organic chicken breasts (they really are more tender and moist)
Juice of one lemon, remove pits
3 tbs EVOO or basil infused olive oil or lemon infused olive oil
3 chopped or crushed garlic cloves
1 tsp dijon mustard (if you have it on hand. If not, disregard)
Herbs de provence, salt and pepper to taste
In the bottom of a roasting pan whisk together all of the ingredients and coat both sides of the chicken well. Leave the skin on, it gives the chicken so much more flavor and you can remove it before eating if you’re watching your cholesterol.
Roast until juices run clear when you pierce the breast. 35-45 minutes.
Serve with my kale salad or raw cauliflower couscous salad and you have just made a simple and delicious dinner. Be proud!
Enjoy and always let your taste buds soar