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Easy Roasted Chicken, 3 Ways (recipe)

Roasted lemon chicken drumsticks

Chicken is one of the easiest dishes to make, and you want to buy organic chicken to avoid unhealthful hormones and antibiotics. But let’s face it–chicken can be bland and boring. The solution? Roast it in the oven with the skin and bones on to get it crispy and absorb the rich flavors straight from the bone.

The most important ingredient for tasty roasted chicken? Herbs! The recipes below use thyme, rosemary, sage, herbes de Provence, fennel, and of course lots of acne-friendly sea salt or uniodized salt!

These are my favorite chicken dishes that make lots of leftovers and can be eaten straight out of the refrigerator:


 

Buvette's Roasted Chicken Breasts
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Take one bite of this roasted chicken recipe adapted from New York restaurant Buvette’s most popular salad and you’ll see why I make it weekly. The chicken gets its intense flavor from sea salt, herbs de Provence, and ground fennel seeds, and turns whole skin-on, bone-in chicken breasts from plain grocery store blandness to crispy, salty goodness in just 40 minutes. At our house we don't bother putting it over a salad; we set the timer for 10 minutes to allow it to cool, then stand over the oven and eat it right off the bone. It’s that good!
    Servings Prep Time
    6 people 10 minutes
    Cook Time Passive Time
    40 minutes 1-24 hours
    Servings Prep Time
    6 people 10 minutes
    Cook Time Passive Time
    40 minutes 1-24 hours
    Buvette's Roasted Chicken Breasts
    Print Recipe
    Take one bite of this roasted chicken recipe adapted from New York restaurant Buvette’s most popular salad and you’ll see why I make it weekly. The chicken gets its intense flavor from sea salt, herbs de Provence, and ground fennel seeds, and turns whole skin-on, bone-in chicken breasts from plain grocery store blandness to crispy, salty goodness in just 40 minutes. At our house we don't bother putting it over a salad; we set the timer for 10 minutes to allow it to cool, then stand over the oven and eat it right off the bone. It’s that good!
      Servings Prep Time
      6 people 10 minutes
      Cook Time Passive Time
      40 minutes 1-24 hours
      Servings Prep Time
      6 people 10 minutes
      Cook Time Passive Time
      40 minutes 1-24 hours
      Ingredients
      Servings: people
      Instructions
      1. Coarsely grind fennel seeds in a spice mill. Add herbes de Provence and sea salt and mix well.
      2. Dry chicken with paper towels and season with all of spice mixture.
      3. Put chicken in fridge overnight to absorb spices, or keep at room temperature for 1 hour before cooking.
      4. Adjust oven rack to middle position and pre-heat to 400 degrees. Cover rimmed baking sheet with foil.
      5. Place chicken on baking sheet, skin side up. Roast 40 minutes.
      6. Let chicken cool 10 minutes before diving in.
      Recipe Notes

      Chicken is best if seasoned a full day ahead of roasting, but if you’re in a hurry you can let it sit at room temperature at least 1 hour.

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      Roasted Drumsticks with Lemon Thyme Sauce
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      Kids love drumsticks and this recipe is one of my 10-year-old daughter’s favorite meals. While it requires a little foresight, I find putting these drumsticks in an overnight saltwater brine is absolutely necessary to turn this ho-hum chicken dish into something kids will request. Plus, cold leftovers out of the fridge are delicious! This recipe is adapted from Cook’s Illustrated’s Charcoal-Grilled Lemon Chicken.
        Servings Prep Time
        4 people 10 minutes
        Cook Time Passive Time
        25 minutes 12 hours
        Servings Prep Time
        4 people 10 minutes
        Cook Time Passive Time
        25 minutes 12 hours
        Roasted Drumsticks with Lemon Thyme Sauce
        Print Recipe
        Kids love drumsticks and this recipe is one of my 10-year-old daughter’s favorite meals. While it requires a little foresight, I find putting these drumsticks in an overnight saltwater brine is absolutely necessary to turn this ho-hum chicken dish into something kids will request. Plus, cold leftovers out of the fridge are delicious! This recipe is adapted from Cook’s Illustrated’s Charcoal-Grilled Lemon Chicken.
          Servings Prep Time
          4 people 10 minutes
          Cook Time Passive Time
          25 minutes 12 hours
          Servings Prep Time
          4 people 10 minutes
          Cook Time Passive Time
          25 minutes 12 hours
          Ingredients
          Servings: people
          Instructions
          1. Dissolve uniodized salt in 2 quarts water in a stockpot that will fit in your fridge. Add chicken parts and refrigerate overnight. Remove chicken from brine and dry thoroughly with paper towels.
          2. Preheat broiler and set oven rack to upper middle position. Set a baking sheet in oven to preheat.
          3. Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color, 1 to 2 minutes. Remove saucepan from heat; combine garlic and lemon juice in a large, shallow, nonreactive 13 by 9-inch glass baking dish or similar pan; set aside. Add fresh thyme to lemon-garlic sauce once cooled.
          4. Roast drumsticks under broiler for 10 minutes, then remove from oven. Flip over drumsticks and drizzle half of lemon sauce over chicken.
          5. Return to oven and roast other side for an additional 10-12 minutes
          6. Remove from oven then dip chicken directly into remaining sauce to coat.
          7. Serve warm, room temperature, or cold.
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          Herb Roasted Whole Chicken
          Print Recipe
          The only type of chicken we should be eating is organic, but whole organic chicken is usually outrageously priced and too tiny to be worth the effort to cook. So, my family stocks up on Costco’s Organic Whole Chickens in a double pack, which usually sets us back only $20 and gives us at least three meals. This recipe was adapted from a guest chef on The Pioneer Woman’s website, and it’s a keeper. I especially love his tip to double the recipe as long as we’re doing the work. I use the extra chicken for soups and salads.
            Servings Prep Time
            8-10 people 15 minutes
            Cook Time Passive Time
            1 - 1 1/4 hours 0
            Servings Prep Time
            8-10 people 15 minutes
            Cook Time Passive Time
            1 - 1 1/4 hours 0
            Herb Roasted Whole Chicken
            Print Recipe
            The only type of chicken we should be eating is organic, but whole organic chicken is usually outrageously priced and too tiny to be worth the effort to cook. So, my family stocks up on Costco’s Organic Whole Chickens in a double pack, which usually sets us back only $20 and gives us at least three meals. This recipe was adapted from a guest chef on The Pioneer Woman’s website, and it’s a keeper. I especially love his tip to double the recipe as long as we’re doing the work. I use the extra chicken for soups and salads.
              Servings Prep Time
              8-10 people 15 minutes
              Cook Time Passive Time
              1 - 1 1/4 hours 0
              Servings Prep Time
              8-10 people 15 minutes
              Cook Time Passive Time
              1 - 1 1/4 hours 0
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 450 degrees.
              2. Prepare rub for each chicken in two separate bowls: for each chicken mix 1Tablespoon chopped herbs, 2 Tablespoons olive oil, 1/2 Tablespoon sea salt, and 1/2 teaspoon pepper. Set aside.
              3. Dry chicken thoroughly inside and out with paper towels (this creates a good crust). Place chickens side by side on a baking sheet, legs to back.
              4. Stuff each chicken with 4 lemon quarters, 3 garlic cloves, and 2 onion quarters.
              5. Apply prepared rub to the outside of each chicken. Use all of it. Really rub it in and under the skin!
              6. Roast in center of oven for 1 hour to 1 hour and 15 minutes.
              7. Let rest 15 minutes before serving.
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              With these three easy dinners in your arsenal, you should be able to get protein in your diet and home cooked meals on the table most days of the week. Which one are you going to try first?

              Do you have any great ways to make grocery store chicken taste great?

              Share them in the comments below!


              Alissa_Chasen_Clean_Eats

              Alissa
              Clean Eating for Clear Skin team


              Photo and adapted recipe credit: Laaloosh, Oprah.com, The Pioneer Woman