Recently, I discovered that Whole Foods will often mark their Mary’s Organic Chickens down by 50%, at $8 its a steal and one of my favorite things to pick up each week. On Sundays, I’ll roast one until the skin is perfectly crispy and the meat is tender and juicy, then use it throughout the week on top of salads, alongside grains, or shredded into soups. It never gets old.
Simple, flavorful, and endlessly versatile, this is the roast chicken recipe I find myself coming back to again and again. Scroll down for the recipe, Click here for the visuals!
Serves: 4
1 whole roasting chicken (3 to 4 pounds), spatchcocked
Juice of 1 to 2 lemons (if your isn’t very juicy use 2)
2 tablespoons high heat olive oil (I used Graza Sizzle but avocado oil of any brand will work)
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