Roasting a whole chicken for dinner is one of the easiest meals you can make. Leftover roasted chicken can then be used the following days for salads, soups, or grain bowls. The leftover bones and skin can be used to make a delicious bone broth. Serve roasted chicken and potatoes with steamed kale or green beans for an easy, nourishing family meal.
Ingredients
4½ pounds
whole chicken
rinsed and patted dry
2 pounds
baby red pototoes
3 tablespoons
extra virgin olive oil
1 teaspoons
sea salt
½ teaspoons
black pepper
