A simple, budget-friendly dinner with juicy chicken, homemade broth, and leftovers ready for another meal.
If you’ve never roasted a whole chicken before, I want to encourage you to give it a try. It’s one of the easiest meals you can make, surprisingly affordable, and a fantastic way to stretch your grocery budget. Plus it’s a basic cooking skill everyone should know.
By the way: if you have teen or adult children who don’t know this cooking skill – teach them! This is my adult son’s favorite meal. Feed your whole family for less than the cost of 1 fast food meal! Have I convinced you yet why I love this?
Today I’m serving roasted chicken with brown rice and roasted zucchini and summer squash — but the real bonus is what happens after dinner. Between the leftover chicken and the rich homemade broth from the pan drippings and bones, one chicken can easily turn into multiple meals.
This is comfort food at its best: simple, wholesome, and practical.
What You’ll Need
* 1 whole chicken
* Avocado of Olive Oil (optional)
* Paprika
* Garlic powder
* Salt
* Pepper
* Thyme
Optional side dishes:
* Brown rice
* Roasted Zucchini & Summer Squash
Why Roasting a Whole Chicken Saves Money
I picked up two organic chickens at Sam’s Club for about $26 total, which is a great value considering how many meals you can get from them.
Here’s what I love:
* Dinner the first night
* Leftover chicken for another meal
* Homemade broth for soup
* Better flavor than store-bought rotisserie chicken
* No waste
When you think about everything you get from one chicken, it’s one of the most budget-friendly proteins you can buy.
Step-by-Step Instructions
1. Prep the chicken.
Remove the chicken from the packaging and check the cavity for giblets or the liver. If your chicken includes them, simply remove and discard or save for another use.
Drizzle lightly with avocado or olive oil if desired. This step is optional, but it helps the seasoning stick nicely to the skin.
2. Season generously.
I used a simple seasoning blend of:
* ½ tsp paprika
* ½ tsp garlic powder
* ½ tsp salt
* ¼ tsp pepper
* ¼ dried thyme
Sprinkle the seasoning generously all over the chicken.
That’s it — super simple!
3. Roast the chicken.
Place the chicken into a Deep Covered Baker with lid. Bake at 400°F for about 1 hour and 15 minutes. Remove the lid during the last 15 minutes so the top can brown beautifully.
I also used a thermometer probe inserted into the breast so I could monitor the temperature without opening the oven door.
The chicken is done when the thickest part of the breast reaches: 165°F
Don’t Waste the Pan Drippings!
One of my favorite things about roasting chicken at home is all the flavorful broth that collects in the bottom of the baker.
And here’s the amazing part:
I didn’t add any water at all. That rich liquid came entirely from the chicken itself.
Unlike store-bought rotisserie chicken, you get all that delicious broth to use later for soup, rice, or cooking vegetables.
How to Carve the Chicken
Let the chicken rest briefly before carving so the juices stay inside the meat.
I like to:
* remove the legs first
* then slice the breast meat
The chicken stays incredibly juicy because the covered baker traps all the moisture while roasting.
And don’t throw away those bones!
Turn the Bones Into Homemade Broth
After dinner, place the bones and all the broth from the Deep Covered Baker into a large pot with about:
*4- 6 cups water
Simmer for about:
* 45 minutes
Then strain the broth and use it as the base for soup.
I actually roasted multiple chickens and combined all the bones for an even richer broth. Add leftover chicken, vegetables, noodles, or rice and you’ve got another easy homemade meal.
Why I Love This Method
* Budget-friendly
* Great for meal prep
* Creates multiple meals
* Homemade broth tastes amazing
* Simple ingredients
* Comfort food the whole family enjoys
Roasting a whole chicken may sound old-fashioned, but honestly, it’s one of the smartest and easiest ways to cook for your family while stretching your grocery dollars.
Want to browse the Pampered Chef tools I used in this recipe? Check them out here!
Have you roasted a whole chicken before? I’d love to hear your favorite ways to use the leftovers!
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