After all, buying and roasting a whole chicken is a lot cheaper than chicken breasts and you can get more meals out of it. If you’re feeding a crowd, it’s definitely the way to go. The leftovers are great for busy weeknights too.
On that note, the thought of roasting a whole chicken mid-week makes me cringe.
There’s that cold squishy giblet bag, trussing string, cooking and resting time, plus all that carving? Way too intense for a Tuesday.
During the week I purchase my bird pre-cut. No giblet bag, no string, no carving. It cooks in half the time and yet still has that slow-cooked taste.
- 1x 3-4 lb. roasting chicken, cut into pieces
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tsp. lemon zest
- ¼ c. fresh lemon juice, about 2-3 lemons
- 1 tbsp. dried oregano
- ¾ c. olive oil
- ½ tsp. salt
- 3 sprigs fresh oregano
- 3 cloves of garlic, grated
- 1½ lbs. potatoes, skin on, cut into 1" chunks
- 2 tsp. olive oil
- salt & pepper to taste
- 6 large handfuls of mixed lettuce
- 1 pint of colorful cherry tomatoes
- ½ c. feta cheese, crumbled
- 2 lemons for roasting
- fresh oregano sprigs