I made this recipe on The Rachael Ray Show a few years ago — check it out!
This chicken is like medicine. It’s my go-to recipe when I get sick. This chicken welcomes new babies, hosts company, and heals the woes of a hard work week. This chicken costs only a few dollars and is humble and glorious. It’s genius. It reminds me of my childhood and of comfort. The collagen-rich broth left after baking provides gorgeous skin after drinking it with everything. I’ll use it to cook rice or grains or add it to soup. Every drop is precious. How do we know it’s collagen-rich? It fully gels when cooled. This chicken is the only chicken I’d ever choose if I had to pick one chicken recipe for the rest of forever.
Sick Day Roasted Chicken
This is the only roasted chicken recipe you'll ever need. Comforting, healing, flavorful, and cheap — it comes together fast and feels the soul for days!
Ingredients
- 1 roughly 3 pound young chicken
- 1 tablespoon olive oil
- 2 medium yellow onions chopped
- 2-3 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 2 cups water
Instructions
- Preheat the oven to 350 degrees.
- Pour olive oil in the bottom of a 4-5 quart heavy-bottom cast iron; an enamel covered pan works great (think Staub, Le Creuset, or Lodge).1 tablespoon olive oil
- Slice onions thinly and lay them in the bottom of the pan. Heat the pan over medium-high heat until onions begin to sizzle.2 medium yellow onions
- Salt and pepper the bird. Place breast side down and pour 2 cups water along the side so as not to rinse the seasoning from the bird. Cover with a lid and bake 2.5-3 hours.1 roughly 3 pound young chicken, 2-3 teaspoons kosher salt, 1/2 teaspoon cracked black pepper, 2 cups water
- Once the bird is fall apart tender, it’s ready to remove from the oven. Allow to sit covered 15-20 minutes before serving.
- Generously spoon the soup over the wonderful meat. Serve with polenta, rice, or buttery noodles.
