Dairy-free roasted chicken is our once-a-week dinner staple, and it’s a-mazing! The recipe for the homemade rub is inspired by A Year of Slow Cooking, and tastes just like roasted chicken you buy at the store.
Because we use this so much, we make the rub in bulk and have it on hand in our spice cabinet always.
This makes a great gift for dads and neighbors at Christmas, too…if baking banana bread ain’t your thing. 😉
If you want crispy golden brown skin, bake your chicken in the oven on 375 until it’s done. The cook time really depends on the size of the bird. I get smaller chickens at Target, and they cook in about an hour.
If you’re taking the skin off and/or just want to shred the whole chicken, the crock pot is the way to go!
Also, if you are new to the “whole chicken” thing, make sure you remove any parts or bags from the inside of the chicken. I use my kitchen tongs for this because I don’t necessarily love digging inside chickens with my bare hands.
After the chicken is cooked, we use the carcass to make chicken broth in the crockpot the next day. It’s completely worth roasting whole chickens just for the homemade broth!
With our family of four, I usually have a day of leftovers from the chicken, too. And we have plenty of dinner recipes for that.
Cooking whole chickens is very cost-effective and provides a couple dinners and a few jars of chicken broth for the whole family. When I keep hearing that broth is gut-healing and good for food allergies, that makes me want to keep up this routine!
Chicken Leftover Meals
Chicken Rub Recipe
Use tablespoons instead of teaspoons to make a bulk batch and store in an airtight container.
2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
Original Post: 3-18-13