The Ultimate Crispy Herb-Roasted Chicken with Leftover Soup
This recipe transforms one whole chicken into two meals: a crispy, herb-infused roast chicken and a rich, flavorful chicken soup. Perfect for maximizing flavor and minimizing waste, it’s a practical yet delicious way to enjoy a whole bird. The roast chicken features a golden, crispy skin and juicy interior, while the soup simmers with aromatic vegetables and herbs. Ideal for families or meal prep, this recipe is both satisfying and versatile.
Ingredients
- 1 whole chicken 4-5 lbs
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion quartered
- 4 cups chicken broth
- Salt and pepper to taste
- Kitchen twine
- Paper towels
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels and season the cavity with salt, pepper, and 2 sprigs of thyme.
- Rub the chicken with olive oil, then season with salt, pepper, and chopped rosemary. Truss the legs with kitchen twine.
- Place the chicken on a rack in a roasting pan. Scatter carrots, celery, and onion underneath.
- Roast for 1 hour and 15 minutes, or until the internal thigh temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 10 minutes before carving.
- For the soup, place the chicken carcass, roasted vegetables, garlic, and chicken broth in a large pot. Simmer for 1 hour.
- Strain the broth and Remove the bones and shred any remaining meat back into the soup. Season the soup with salt and pepper to taste.