Sometimes it is fun to make meals with some flourish– sauces, special spices, rare ingredients, or even special cooking instructions. Sometimes it’s nice to pull out a one dish wonder, throw a salad on the side, and call it a night. (Disclaimer, the roasted potatoes do add an extra step to this dish, but are totally worth it in my opinion.)
I give you The Scramble Roasted Chicken! Savory, wholesome, delicious, and you won’t believe how EASY it really is!!! You’ll see that I used chicken thighs instead of a whole chicken, I’ve made this dish both ways and both ways are great. I also added baby carrots on top of my onions for another dose of vegetables.
Do you have any favorite One Dish Wonder meals? I’d love to know! May your Wednesday be as scrumptious as roasted chicken! 😉
1 large yellow onion, halved and sliced
1 whole chicken, about 4 lbs., or use 8 – 10 chicken pieces
1 Tbsp. extra virgin olive oil
1 tsp. dried rosemary, or use fresh
1 tsp. dried thyme, or use 2 tsp. fresh
1/2 tsp. dry mustard
1/2 tsp. garlic powder
3/4 tsp. salt
Preheat the oven to 450 degrees. Put the onions in a large roasting pan. Remove the giblets from inside the chicken, and put the chicken on top of the onions. Pour the oil on the chicken and using your hands, rub it evenly over the bird. Combine the remaining ingredients in a small bowl, and pour and rub them evenly over the chicken.
Bake the chicken for a total of 1 hour – 75 minutes (check after 30 – 40 minutes if using chicken pieces), until it is cooked through. (Meanwhile, prepare the potatoes, if you are serving them.) The chicken is done when the juices at the base of the thigh run clear or an instant read thermometer inserted into the thickest part of the thigh measures 165 degrees.
Baste the chicken with the pan juices. If time allows, let the chicken rest for 10-15 minutes after removing it from the oven before cutting it. Serve it immediately, topped with the onions and pan juices, or carve and refrigerate it for up to 3 days.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.