Roasted Rosemary Thyme Chicken + Meal Prep tips

I strive to have the same personality characteristics as my meal preps: versatile, flexible, full of flavor and personality, and easy going. I’m also all about getting the most out of my ingredients. Very flexible meal preps, meaning they can stretch far and they’re incredibly easy going / work for multiple dishes. This usually takes the form of making a bone broth or vegetable broth to either sip on or soup on during the week, in addition to some roasted veggies, dips, or spreads. So here is how I made my chicken / all that came from it!


  • 1 small chicken
  • sprigs of rosemary
  • sprigs of thyme
  • garlic
  • mushrooms
  • onions
  • salt
  • black pepper
  • olive oil
  1. Preheat oven to 400F
  2. Spray pan with olive oil spray
  3. Place chopped onions and mushrooms in bottom of tray
  4. Place chicken in cast iron pan on top of onions and mushrooms
  5. Massage with olive oil
  6. Place sprigs of rosemary, thyme, and garlic in the hole of the chicken (I’m immature and frankly don’t know a better way of phrasing this)
  7. Put salt and pepper all over chicken
  8. Add more spices and chopped garlic on top
  9. Bake for 50 minutes

Bone broth:

  • once chicken in finished, carve and remove all fleshy parts
  • place bones in a pot and cover with water
  • add more spices: rosemary, thyme, salt, pepper, nutritional yeast
  • let simmer for 1-2 hours
  • strain

Bone broth tortilla soup:

  • Heat bone broth
  • Add tortilla chips (I use Siete chips) and assorted roasted vegetables: carrots, broccoli, and arugula are what I had on hand.
  • Add avocado
  • Add soft boiled egg (boil for 6 minutes then place in ice bath immediately after). OR you can add the chicken instead


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