Cookwith

Name: Golden Roasted Costco Chicken Backs with Aromatic Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Costco chicken backs (about 2 lbs total, trimmed of excess fat); 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 lemon, sliced; 2 sprigs fresh rosemary (or 1 tsp dried); 1 large yellow onion, thickly sliced; 2 medium carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 1/2 cup low-sodium chicken broth

Golden Roasted Costco Chicken Backs with Aromatic Vegetables

VanillaPear0857

This recipe transforms humble Costco chicken backs into a deeply flavorful, golden-roasted dinner centerpiece. By seasoning the backs generously and roasting them atop a bed of aromatic vegetables, you create a dish that’s both rustic and elegant. The chicken back, often overlooked, brings rich flavor and succulent meat, while the vegetables soak up savory juices. Lemon and rosemary add brightness and fragrance, making this a surprisingly refined meal from simple ingredients. Plus, you can use the pan drippings and leftover bones for a bonus homemade stock, making this recipe a true kitchen efficiency hero.

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
Pat the chicken backs dry with paper towels. Rub all over with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder.
Arrange the onion slices, carrots, and celery in the bottom of a large roasting pan or ovenproof skillet. Pour the chicken broth over the vegetables.
Nestle the chicken backs on top of the vegetables, skin side up. Tuck lemon slices and rosemary sprigs around the chicken.
Roast in the oven for 30-35 minutes, or until the chicken is deep golden brown and the meat is cooked through (internal temperature at least 165°F/74°C).
Remove from oven and let rest 5 minutes. Serve the chicken backs with the roasted vegetables and spoon some pan juices over the top.
For leftovers: Remove any remaining meat for salads or sandwiches, and simmer the bones and pan drippings with water and more aromatics to make a rich chicken stock.