One Pan Roasted Whole Chicken and Vegetables
Budget Friendly Cheap Dinner Idea
This is definitely a winner, winner chicken dinner! Feed your family for under $15 with this One Pan Roasted Whole Chicken and Vegetables meal. It’s juicy and delicious with a garlic butter flavor and hints of lemon and rosemary. The inspiration all started with a trip to the grocery store. High prices and deflated products are what you find nowadays when walking the isles trying to check off your grocery list. I always have an idea of what I want to prepare for dinner, but everything changed when I got to the poultry section. As I stared at the choices before me, there was a small 2-pack of chicken breasts for $8 that would only feed two, and down at the bottom the whole chickens were on sale, and I could buy one to feed our entire family with leftovers for under $7.
Needless to say, I grabbed the whole chicken, along with some russet potatoes, onion, garlic bulb, lemon and a pack of baby carrots and was on a mission to make those ingredients work for a tasty dinner. Along with using some pantry staples I already had, I created this One Pan Roasted Whole Chicken and Vegetables budget friendly dinner recipe idea and wanted to share with you in case you need to feed the family on the cheap.
Let’s begin!
Ingredients:
How to roast a whole chicken one pan dinner
Instructions:
Preheat oven to 425℉ and you will need a large, deep roasting pan for oven.
Why does chicken need to rest before slicing? After removing chicken from oven, it continues to cook during the resting period. It is critical that you do not slice chicken during this time to allow it to finish and seal all the juices and moisture in. Normally, for smaller chicken cuts, the resting period would be shorter, but this is a large whole chicken that needs to rest longer. If you are worried about it getting cold on the outer parts, place a loose piece of aluminum foil around chicken during the resting period.