Bouillon Roasted Chicken

by | Oct 29, 2024 | Dinner

Bouillion Roasted Chicken

 

There’s something so heartwarming about a roasted chicken, especially when it fills your home with the warm, savory aroma that makes dinnertime feel like a little family celebration. But if you’re like me, the thought of prepping a full chicken might sound intimidating or like way too much effort. Here’s the secret: this Bouillon Chicken recipe is beyond simple and foolproof, and it makes the juiciest, most flavorful chicken every time!

I got the inspiration for this dish from the legendary Marco Pierre White. His emphasis on simplicity and bold flavors resonates with me as a busy mom looking for ways to make family meals special without spending hours in the kitchen. This recipe requires minimal prep (just a handful of ingredients) and delivers the kind of flavor that makes you feel like you spent hours on it!

The bouillon paste is what makes this recipe so special! You just mash up some bouillon cubes with a bit of olive oil, rub it all over the chicken, pop a lemon inside with some fresh thyme, and into the oven it goes. The result? Perfectly seasoned, melt-in-your-mouth chicken that’s juicy on the inside with a golden, crispy skin on the outside. Plus, it even comes with its own built-in gravy – no extra work required!

Here’s everything you’ll need to make this comforting dish that’s quickly become a family favorite in our home.

 

Ingredients:

  • 1 Whole Chicken
  • 1 Whole Lemon
  • Olive oil
  • Fresh thyme sprigs
  • Fresh chopped parsley
  • 5 Knorr Chicken Bouillon Cubes
  • ¼ Cup water

Instructions:

  1. Preheat your oven to 400°F. Get your roasting pan ready – I like using glass because it makes cleanup a breeze!
  2. Remove the little organ bag from your chicken and rinse it well, then pat it dry.
  3. In a small bowl, drizzle about 1 tbsp of olive oil over 4 bouillon cubes and mash them with a fork to create a paste.
  4. Place a whole lemon and a few thyme sprigs inside the chicken cavity, then cover the entire surface with the bouillon paste, rubbing it in well.
  5. Roast in the oven for an hour or until the internal temperature hits 165°F (74°C).
  6. After cooking, pour the juices from the roasting pan into a small pot, add the remaining bouillon cube and ¼ cup of water, then simmer until it reduces into a rich, savory gravy. Add a handfull of parsley leaves to the sauce!
  7. Serve your chicken portions with a generous drizzle of gravy on top!

Quick Tips:

  • If you’re roasting veggies as a side, throw them in the pan during the last 30 minutes of cooking to save on dishes and soak up the amazing flavor from the chicken drippings.
  • This is one of those recipes that just gets better every time, so don’t hesitate to make it part of your weekly meal rotation.

Every time I serve this, my family can’t get enough. Whether it’s for Sunday dinner or a simple weeknight meal, this Bouillon Chicken is a no-fuss favorite that brings everyone to the table. Give it a try, and let me know what your family thinks!

 

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