This is one of the easiest — but most delicious — recipes in the world. I also love it because it’s frugal. Roasting chicken pieces in the oven is so good and so simple, you’ll probably wonder why you don’t do it more often.

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I do know why I sometimes procrastinate on making oven-roasted chicken, and that is because it does take some time. In our world of instant-everything, 45 minutes to an hour cook time is longer than most other recipes. Still, that hour or so is almost wholly hands-off, and as your chicken roasts, the house fills up with the most delectable fragrance. Then the oven-roasted chicken comes out crisp and golden brown on the outside, flavorful and juicy on the inside.

Serve it alongside a single seasonal vegetable or a green salad with homemade croutons.

And I haven’t even mentioned just how much chicken you can roast at one time! As much as your oven will hold, really. I like to buy a family size pack to take advantage of the good sale prices and cook it all up at once.

You don’t have to cook such a large batch, but it’s a great timesaver and meal prep hack. Since you’ll likely have leftovers, the following nights could see you making chicken tortilla soup, homemade chicken and dumplings, chicken salad, or any number of other easy but satisfying, protein-based meals. And absolutely, 100% save the bones to make your own nutritious homemade chicken stock. It’s so easy, there’s no reason not to!

My roasted chicken recipe only calls for two ingredients: bone-in chicken and salt. Your roast chicken recipe could include any seasoning you love.

I’m including instructions for roasting chicken leg quarters, which can frequently be found very inexpensively in 10-pound bags. (Bringing down my grocery bill without sacrificing good meals is kind of my thing.) Unless you’re having a dinner party, you will have leftovers, which is a huge part of why you would want to cook them this way! Cook the chicken once and then use it in numerous other fabulous recipes.

But the method works beautifully on bone-in chicken breast as well. You can also easily roast a whole chicken; just be sure to remove the neck and innards from the cavity of the chicken, rinse the bird, and rub it all over with salt. Place it breast-side up in a baking pan. (A baking pan is better than a sheet pan for a whole chicken, because there are likely to be more juices.) Before you decide the whole chicken is done, check its temperature with the food thermometer in several places – especially in the thickest part of the breast.

Try these other frugal but delicious meal ideas:

What Meals to Make with Smoked Sausage

How to Cook Dry Beans in the Instant Pot

Easy Seasoned Skillet Carrots