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Home » Blog » Recipes » Easiest Roast Chicken Ever

Easiest Roast Chicken Ever

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Here’s the easiest roast chicken ever… especially if you live near a Trader Joe’s.

A plate of the easiest roast chicken ever with vegetables.

TJ’s has been in California for almost half a century, but in recent decades, stores have been sprouting up all over the U.S. Each store opening has been met with rabid excitement, and it’s not hard to see why. As Fortune Magazine once put it, “Trader Joe’s is no ordinary grocery chain. It’s an offbeat, fun discovery zone that elevates food shopping from a chore to a cultural experience.“

A closeup of a brown Trader Joe's paper bag.

The success of the chain is due in large part to its offerings: A tightly-curated selection of budget-friendly upscale goods, gourmet staples, and time-savers like pre-washed bagged kale, trimmed leeks, hardboiled eggs, you name it.

A closeup of a Trader Joe's grocery haul for the easiest roast chicken ever.

Of course, like just about every other big grocery chain, there’s plenty of super-processed Frankenfoods in the shopping aisles, too. Not everything that TJ’s carries is awesome (or awesome for you), but after two decades of shopping at Trader Joe’s, I still supplement my farmer’s market and CSA hauls with a weekly visit to the friendly workers at TJ’s. After all, there’s always something new to discover.

In fact, just last week, my super chef sister alerted me to one of TJ’s newest items: Organic brined whole chickens!

A closeup of the packaging for Trader Joe's organic brined whole chicken without giblets.

With this bird, it takes just ten minutes of hands-on prep time to make a complete supper that’s satisfying and flavorful. (A caveat: the chicken ain’t Whole30-approved ‘cause the brine contains some sugar.) While you’re waiting for the chicken to cook in the oven, you’ll have time to cuddle on the couch with your kids – or spend quality time surfing the interwebs. No judgment, I promise.

Time to make the easiest roast chicken ever!

Serves 4-6

Ingredients:

  • 1 whole organic brined chicken (5 pounds)
  • 4 trimmed leeks, sliced
  • 4 organic carrots, cut medium
  • 8 ounces of cremini mushrooms, quartered
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons of softened butter or ghee, divided
  • Aged balsamic vinegar
Method:
You can get all your ingredients at your neighborhood Trader Joe’s. If you don’t live in one of the 35 states where TJ’s operates, I’m sorry. Your dinner won’t be as quick and easy as this one, but you can always plan ahead by brining your own chicken and still follow along with the rest of this recipe.
A closeup of the packaging for Trader Joe's organic brined whole chicken without giblets.

The brined chickens at Trader Joe’s are about 5 pounds each, and will easily feed 4 to 6 people.

Preheat the oven to 425°F.

Although the instructions on the packaging tell you to rinse the bird, just blot it dry with a paper towel. (It won’t end up too salty, I promise.)

Someone holding a whole chicken over a sink and patting it dry with a paper towel.

With a sharp pair of kitchen shears, cut out the back bone…

Someone cutting out the backbone of a whole chicken with kitchen shears.

Someone cutting out the backbone of a whole chicken with kitchen shears.

…and trim away excess fat and skin. (Don’t forget to save the carcass and back bone for bone broth.)

Then, spatchcock the bird: Flip the chicken over and open it up like a book. Using a kitchen knife, cut a ½-inch through the cartilage on the breast bone and firmly press down with your hands to flatten it.

Someone spatchcocking the whole chicken by cracking the breast bones.

Next, prepare the veggies that will line the roasting pan.

Even though the trimmed leeks from TJ’s look clean, there’s still lots of dirt hidden in the folds. Keeping the root end intact, cut the rest of the leek in half lengthwise.

Someone slicing a leek in half.

Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut). Keep the root end intact!

Someone slicing a leek in half.

Fan the leaves under running water to release the sand and mud.

Someone washing out the leaves of a leek under a running faucet.

Someone washing out the leaves of a leek under a running faucet.

Once the leeks are cleaned, flick off the excess water and slice ’em crosswise.

Someone chopping the leek crosswise for the easiest roast chicken ever.

Chop the carrots in uniform medium chunks…

Someone chopping up a carrot on a cutting board into even pieces.

…and toss them on a tray with the leeks.

Chopped up leeks and carrots are on a baking sheet.

Add the quartered mushrooms and toss on some salt and pepper.

Someone adding mushrooms to a baking sheet with leeks and carrots for the easiest roast chicken ever.

Dot the vegetables with half of the softened butter or ghee (2 tablespoons).

A tablespoon of ghee sitting on top of the chopped up vegetables for the easiest roast chicken ever.

Lay the chicken on top of the seasoned vegetables, breast-side up.

Someone placing a raw whole chicken breast side up on a pan of vegetables.

Smush on the remaining two tablespoons of butter or ghee.

Someone spreading ghee on top of the skin of a raw chicken that is going to be roasted.

Roast the chicken in the oven for 45 minutes or until the breast registers 150° F on a meat thermometer and the thigh meat hits 170° F.

Someone placing a tray of the easiest roast chicken ever into a toaster oven to cook.

(As you can see, I cooked my chicken in my amazing toaster oven. Yes, my regular oven remains broken. Boo!)

The easiest roast chicken ever baked and on a pan with vegetables underneath.

Brined chicken skin doesn’t get as toasty and crispy as a dry-rubbed chicken – but I’ll trade perfectly bronzed skin for juicy meat any day.

A cooked roast chicken on a pan with veggies underneath.

Transfer the chicken to a cutting board and let it rest for 15 minutes before carving it. In the meantime, toss the vegetables in the pan with a splash of balsamic vinegar.

While you’re waiting to cut the chicken, sauté some greens to go with your chicken and roasted veggies.

Easiest roast chicken ever on a plate with sautéed spinach and vegetables.

Voilà!

Easiest roast chicken ever on a plate with sautéed spinach and vegetables.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Weeknight Roast Chicken by Michelle Tam https://nomnompaleo.com
Print Recipe
5 from 1 vote

Easiest Roast Chicken Ever

It takes just ten minutes of hands-on prep time to make a complete supper that’s satisfying and flavorful.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: chicken, gluten-free, keto, low carb, paleo, Primal
Servings: 6
Calories: 405kcal

Ingredients

  • 1 whole organic brined chicken 5 pounds
  • 4 trimmed leeks sliced
  • 8 ounces cremini mushrooms quartered
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 4 tablespoons softened butter or ghee divided
  • aged balsamic vinegar
US Customary - Metric

Instructions 

  • Preheat the oven to 425°F.
  • Blot the brined chicken dry with a paper towel.
  • With a sharp pair of kitchen shears, cut out the back bone and trim away excess fat and skin.
  • Then, spatchcock the bird: Flip the chicken over and open it up like a book. Using a kitchen knife, cut a ½-inch through the cartilage on the breast bone and firmly press down with your hands to flatten it.
  • Cut the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut). Keep the root end intact!
  • Fan the leaves under running water to release the sand and mud.
  • Once the leeks are cleaned, flick off the excess water and slice ’em crosswise.
  • Chop the carrots in uniform medium chunks and toss them on a tray with the leeks.
  • Add the quartered mushrooms and toss on some salt and pepper.
  • Dot the vegetables with half of the softened butter or ghee (2 tablespoons).
  • Lay the chicken on top of the seasoned vegetables, breast-side up.
  • Smush on the remaining two tablespoons of butter or ghee all over the chicken skin.
  • Roast the chicken in the oven for 45 minutes or until the breast registers 150° F on a meat thermometer and the thigh meat hits 170° F.
  • Transfer the chicken to a cutting board and let it rest for 15 minutes before carving it. In the meantime, toss the vegetables in the pan with a splash of balsamic vinegar.

Notes

Don’t forget to save the carcass and back bone for bone broth!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 405kcal | Carbohydrates: 10g | Protein: 25g | Fat: 29g | Fiber: 1g | Sugar: 3g
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