Roasted Chicken—Allergy Friendly

Why make homemade roasted chicken?

I love a good roasted chicken! Costco rotisserie chickens used to be my go to chicken, but I love how quick, easy, and more healthy a homemade chicken can be! We buy our whole chickens from the fridge section at Costco and then use those to make these yummy chickens. Perfectly crispy, juicy, and tasty every time.

Ingredients & Substitutes

• 1 whole chicken (5-6lb). We usually like to get our chickens at Costco due to expense, but you can get your chickens in almost any grocery store. Most grocery stores will have cage free and more healthy options too, if you’re okay with spending more money on it.
• 1 tsp savory seasoning. I love this spice. Ever since I found it, I use it on everything. It gives your chicken that wonderful herbal earthy flavor.
• 1/2 tsp marjoram. Marjoram is another one of those flavors that have become my favorite. When I finally figured out how to replicate my grandmas loved chicken noodle soup recipe, I realized her two secret spices: bay leaves & marjoram.
• 1 tsp Johnnys sea salt seasoning. This seasoning, if bought in the small size should be free from traces of various allergens. But you can also substitute 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic, and 1/4 tsp salt for this ingredient.
• Avocado spray oil, for topping,  OR 2TB olive oil. This is key to the crispy skin & juicy insides. I highly recommend not skipping this ingredient, so you don’t end up with a dry and crispy-less baked chicken.
  

How to make Roasted Chicken?

1. Preheat oven to 375. This temperature is in my opinion the best for a juicy chicken with crispy skin. Any hotter and you may get a well done dry chicken. Any cooler of a temp and you may end up with a chicken that isn’t fully cooked through.
2. Season your chicken with all seasonings. Then spray top of with a little oil. Or You can use 2 TB of olive oil and brush it on. I love how easy this recipe is. Simply spread your seasonings onto your chicken and bake! Can’t get any easier than that!
3. Bake in a dish for 2 hours (5-6lb. chicken), or till internal temperature of the middle of the breast is 165F. (About 20 minutes per pound).
4. Then spray with more avocado oil. This will keep your chicken moist!

Common Questions

1. How do I store the chicken? I recommend cutting up the chicken after it cools and store it in an airtight container. You can also save the bones to make bone broth. To make make bone broth, add 8 cups water to one set of chicken bones in a crock pot. You can add in seasonings of choice and then cook on low for 10 hours.
2. How long will it last in the fridge? I’d say it’s best 5-6 days after cooking. After this time period, your chicken will start to have a distinct unpleasant smell and taste slightly off. You might be able to make it last 7 or 8 days, but I don’t recommend it.
3. How long will it last in the freezer? It can last in an airtight ziploc bag for around 3 months. After the 3 month mark, your chicken will lose its flavor and begin to get a bit freezer burned. We eat chicken often, so we often quadruple this recipe and store each chicken in 2-3 quart bags for future use. Quart bags fit enough chicken for about four servings, which is perfect for our family!
4. What do I do with the juices in the dish pan? We love using it to pour over rice while still hot, or we turn it into chicken broth. If turning into chicken broth, add 2 times as much water to the amount of chicken juices. Then, store this mixture in a sealed container & store in your fridge up to 2 months.

Family Favorite Recipes Using Chicken (Top 9 Allergen Free)

• Chicken Alfredo
• Chicken Fried Steak
• Chicken Tortilla Soup
• Chicken Noodle Soup
• McDonald’s Copycat Chicken Nuggets

For more chicken recipes go here!

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