I have enjoyed roasting whole birds lately for several reasons –
They are delicious.
They are less expensive, per-pound, than always buying the breasts.
The thighs, wings and bones make amazing soups.
It’s this easy:
Rub a blend of your favorite spices and grapeseed or olive oil over your bird. Tie the drumsticks together and place in a roasting pan, breast-side up. Add a few cups of vegetable broth to the pan and add chunks of onions or carrot if desired.
Roast at 450 degrees for 10-15 minutes. REDUCE HEAT to 350 degrees and continue to cook, basting a few times, for approximately 20 minutes per lb. OR until internal temp reaches 165 degrees.