| Ingredient | Cost |
| --------------------------- | -------------- |
| Whole chicken (10-12 lbs) | $8.99 - $12.99 |
| Zucchini (2 medium) | $2.50 |
| Corn (2 ears) | $1.50 |
| Leeks (2 medium) | $3.00 |
| Onions (3 large) | $2.00 |
| Herbs/spices (what you got) | ~$1.00 |
| TOTAL INGREDIENTS | $19-23 |Step 1: Room Temp the Bird
Take that chicken out of the fridge and let it come to room temp. No one likes a cold chicken going into a hot oven. This allows for more even cooking, reducing the risk of a dry exterior and an undercooked interior. Additionally, it enhances browning and flavor absorption, leading to a more delicious final dish.
Step 2: Prep the Veggies
Preheat your oven to 420°F (yes, 420, we're not baking cookies here). Grab some veggies — zucchini, tomatoes, corn, leeks, onions, whatever summer produce is calling your name. Chop them into roughly 3-inch chunks and layer the bottom of your cast iron skillet with them. The onions are THE move here because they soak up all the chicken juice and become little flavor bombs you can use later for other dishes.
Step 3: Season That Skin
Your chicken is now at room temp. Season that skin. Salt and pepper? Classic. Going rogue with dried basil, oregano, or even some turmeric and Cajun spice? I'm here for it. No judgment.
Step 4: The Plop
Plop that beautifully dressed chicken, breasts down, ON TOP of those veggies. We're doing this for maximum crispiness AND flavor. Having the bird raised on top of the vegies allows the hot oven air circulate around the chicken. More evenly cooked.
Step 5: Into the Oven
Oven at 420? Check. (Smoke 'em if you got 'em). Put that pan in the oven UNCOVERED and let the magic happen.
Step 6: The Chicharrones Detour
Now I'm a bit of a freak for chicharrones. So here's what you do: once the skin is light brown crispy, pull it out of the oven, cut off the exposed crispy skin, throw the skin in your air fryer to get EXTRA crispy. Flip the chicken so the breasts are now facing up.
A 10-12 lb bird? We're talking roughly 45 minutes per side. Don't rush it. Onc
Step 7: The Wait
While the other side is getting crispy, eat those air-fried chicharrones with hot sauce on top. You've earned it. This is self-care.
Step 8: The Steam Job
Once the other side is CRISPY — take that bad boy out. Remove the rest of the skin, make another batch of chicharrones! Then cover the cooked chicken with an upside-down aluminum bowl. This is the hack nobody talks about: it steams the chicken so the meat falls off the bones like it's doing you a favor.
Step 9: The Shred
Once it's cooled enough to touch, tear that bird apart and shred it into the juices in the pan. Keep the onions in a separate container. Use them later for soups, rice, or mashed potatoes!
| Meal | What You're Eating | Cost |
| ---- | ------------------------- | -------------- |
| 1 | Roasted chicken + veggies | ~$3.25/portion |
| 2 | Leftover chicken + sides | ~$2.50/portion |
| 3 | Chicken soup from bones | ~$1.50/portion |
| 4 | Bone broth + leftovers | ~$1.00/portion |Compare that to:
• Chipotle chicken bowl: $12.50
• Whole Foods rotisserie chicken: $9.99 (and you get NOTHING from the bones)
• Restaurant "farm to table" chicken: $28
You're looking at saving $80+ per week if you do this right. That's the equivalent of 20 oat milk lattes. You're welcome.
Stay tuned for Part 2: How to turn those bones into summer soup that will make you feel like you actually have your life together
There has been a shift in the ethos of butters. I used to buy tahini exclusively for the health benefits, cheap protein and the cost savings analysis. But that has flipped now Peanut butter at TJs that was ~5 bucks now is back down to ~2 bucks. Snag this up stoners. Sit in front of that TV and go to town. Well thats what I do.
