OK, so roasting a whole chicken might sound like a huge pain. But honestly, a roasted chicken is a busy cook's best friend because you get leftovers (and we've gathered a few tasty ideas to help you use them quickly). Plus, roasting a chicken is SIMPLE. All you have to do is unwrap it, tuck some aromatics inside, such as fresh herbs, garlic and onion, and pop it into the oven. Depending on the size, an hour and a half later, dinner is served.
Leftover cooked chicken is gold-think chicken for salads and sandwiches to bring to work and meat to add to quick weeknight dinners. You can even freeze the cooked chicken for future use. This past weekend I roasted a chicken using this recipe.
Simple Roast Chicken
1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 5-pound chicken, giblets removed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly