I’m not sure if I should admit this but I have never roasted a whole chicken, or any other bird, in the oven. Before everyone continues to think this is a bit crazy.. yes, yes, I have cooked a whole chicken, and more than one, but only in my crockpot. What can I say? It’s so easy to rub some spices on a chicken and let it cook away in the crock without any monitoring. But I will admit, it’s also ridiculously easy to roast a whole chicken in the oven. And it only took 1 hour 45 minutes to bake. For some reason I thought it would take longer. I guess my head has never been in the bird roasting game.
But now I’m hooked. Just in time for the warm weather do not use your oven part of the year. Ha. I guess I can tell myself I’m prepared for the fall/winter season. It never hurts to start prepping early. Currently our spring weather has been dragging on with cool wet days, with no sight of it ending. It’s an unusual spring for us. So warming foods have been more than appropriate. I’m still dreaming of summer meals but there’s just not enough sunshine to cook and eat many delicious salads and such. So I opted to roast a whole chicken. Comfort food. It turned out great. Seasoned with a dry rub and cooked on a bed of chopped sweet potato and onion. Yum. I’ve started to cook larger portions of protein which can be used throughout the week in different meals. It’s really cut down on my kitchen time, a major plus!