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    Home » Main Meals » Chicken

    Roasted Whole Chicken

    Published: Feb 7, 2021 · Modified: Jan 15, 2022 by Keri Hix

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    pinterest image for whole roasted chicken
    pinterest image for whole roasted chicken

    Roasted Whole Chicken is my husband's favorite meal. We have cooked a lot of them over the years and tried a lot of different recipes. We often use the simple methods described below, and the chicken comes out juicy and tender every time.

    whole roasted chicken being sliced with a knife

    I often make a couple of roasted whole chickens on Thanksgiving instead of turkey because they are so simple to prepare, juicy, and delicious! And overall, I think my family prefers chicken.

    If you wonder how to roast a whole chicken, don't worry. It is simple. I will show you slight differences between the way my husband does it compared to how I do it. Either way, the chicken will be moist and positively delicious!


    Table of contents
    • Other recipes you might like
    • Ingredient options
    • How to prepare the chicken
    • Faq's and tips
    • Recipe

    Other recipes you might like

    • Easy Taco Roasted Potatoes Recipe
    • Baked Sweet and Sour Chicken Thighs
    • Baked Orange Ginger Chicken Wings
    • Roasted Carrots with Apples and Onions

    raw chicken and ingredients to season with before roasting

    Ingredient options

    Both of us useHe usesI use
    Whole Chicken PaprikaOnions
    Lemons or OrangesCoarse Salt Salt and Pepper
    Olive OilFresh Herbs
    Granulated Garlic

    *For the herbs, I buy the poultry mix herb package (you can find it in the produce section) that includes rosemary, thyme, and sage.

    We have slightly different seasonings we use, as shown in the chart above. Both ways are excellent! Just go with what you are in the mood for.

    As you see in the picture above, there is a red rubber rack thing. That is something my husband found one Christmas, and he always uses it under the chicken when he roasts it.

    However, I often will slice an onion and some oranges or lemons and use them as a rack. Either way, the main goal is to slightly raise the chicken to cook more evenly and not sit in the grease drippings.

    Next, we both use olive oil to coat the skin of the raw chicken before seasoning it.

    As far as seasonings are concerned, we both like to use garlic. I also season with salt and pepper. On the other hand, he uses paprika and then tops it off with coarse salt.

    raw chicken in a baking dish with oranges

    How to prepare the chicken

    1. Preheat the oven to 500 degrees. (the chicken will only be cooked at this temperature for a short amount of time, then the oven temperature will be reduced)
    2. Get a baking dish that the chicken fits in nicely, do not squish the chicken to make it fit.
    3. Line a baking dish with foil for easy clean-up. Or, spray the baking dish with non-stick spray.
    4. Either lay your rack in the baking dish or add the slices of onion and citrus. You can reserve a few pieces of onion to put inside the cavity of the chicken.
    5. Mix the spices in a small dish to have ready, about 1 teaspoon each. If there isn't someone to help, I often put the olive oil in a separate dish. That way, I can grab everything I need for the chicken without washing my hands a dozen times.
    6. Unwrap the chicken from the packaging. Check for any extra pieces inside the cavity (liver, kidney, etc...). Remove these pieces.
    7. Rinse the chicken, inside and out, with cool water. Be careful not to splash.
    8. Place the chicken in the baking dish. Fold back and tuck the wings. If you are not putting citrus and herbs into the cavity, tie together the legs using butcher string. (see photo above)
    9. Massage olive oil all over the raw chicken skin.
    10. Add the spices and massage on the chicken.
    11. If you are using citrus and herbs, you can now place some pieces inside the chicken's cavity. You can also place a few pieces around the outside of the chicken.
    12. Sprinkle the top of the chicken with coarse salt if you are using it.
    13. Wash your hands.
    14. Put the chicken in the preheated oven for 12 minutes. Then, reduce the temperature to 375 degrees. Let the chicken roast for about 1 hour at 375 degrees before checking.
    15. To see if the chicken is done, we insert a thermometer into the thigh area. The temperature needs to be at least 165 degrees.
    16. Let the finished roasted chicken set for at least 10 to 15 minutes before carving.

    This method produces a juicy roasted whole chicken every time. The bonus is that the recipe is simple, and the clean-up is a breeze.

    a whole roasted chicken on a white plate

    Faq's and tips

    Do I have to cook the chicken at such a high temperature?

    No, you don't. Sometimes I just put the chicken in the oven at 375 degrees. After cooking it for about one hour and 20 minutes, I start checking the chicken's internal temperature.

    When is the roasted chicken done?

    Chicken is thoroughly cooked when the internal temperature reaches 165 degrees Fahrenheit or 75 degrees Celsius.

    What should I do with leftover chicken?

    If you have any leftover chicken, give my
    Super Easy Chicken Divan or Rotisserie Chicken Macaroni Salad a try.

    What should I serve with chicken?

    I love this Red Potato Salad or some Oven Roasted Cauliflower with chicken. Also, these Quick Pesto Parmesan Dinner Rolls are delicious.


    a whole roasted chicken being sliced

    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Thank you for stopping by and checking out my family's favorite recipes.

    If you tried this recipe for whole roasted chicken and liked it, please use the stars on the recipe card to rate it. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.

    Recipe

    whole roasted chicken being sliced with a knife

    Whole Roasted Chicken

    This method produces a juicy roasted whole chicken every time. The bonus is that the recipe is simple, and the clean up is a breeze.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Servings: 6 Servings
    Calories: 448kcal
    Author: Keri Hix

    Ingredients

    • 5 pound Chicken whole
    • 1 tablespoon Olive Oil
    • 2 Onions if using
    • 2 Oranges or Lemons if using

    Seasoning options

    • 1 teaspoon Granulated Garlic
    • 1 teaspoon Paprika
    • Salt if using
    • Pepper if using
    • 1 bunch Poultry Herbs if using

    Top with

    • Coarse Salt if using

    Instructions

    • Preheat the oven to 500 degrees. (the chicken will only be cooked at this temperature for a short amount of time, then the oven temperature will be reduced)
    • Get a baking dish that the chicken fits in nicely, do not squish the chicken to make it fit.
    • Line a baking dish with foil for easy clean-up. Or, spray the baking dish with non-stick spray.
    • Either lay your rack in the baking dish or add the slices of onion and citrus. You can reserve a few pieces of onion to put inside the cavity of the chicken.
    • Mix the spices in a small dish to have ready, about 1 teaspoon each. If there isn't someone to help, I often put the olive oil in a separate dish. That way, I can grab everything I need for the chicken without washing my hands a dozen times.
    • Unwrap the chicken from the packaging. Check for any extra pieces inside the cavity (liver, kidney, etc...). Remove these pieces.
    • Rinse the chicken, inside and out, with cool water. Be careful not to splash.
    • Place the chicken in the baking dish. Fold back and tuck the wings. If you are not putting citrus and herbs into the cavity, tie together the legs using butcher string.
    • Massage olive oil all over the raw chicken skin.
    • Add the spices and massage on the chicken.
    • If you are using citrus and herbs, you can now place some pieces inside the chicken’s cavity. You can also place a few pieces around the outside of the chicken.
    • Sprinkle the top of the chicken with coarse salt if you are using it.
    • Wash your hands.
    • Put the chicken in the preheated oven for 12 minutes. Then, reduce the temperature to 375 degrees. Let the chicken roast for about 1 hour at 375 degrees before checking.
    • To see if the chicken is done, we insert a thermometer into the thigh area. The temperature needs to be at least 165 degrees.
    • Let the finished roasted chicken set for at least 10 to 15 minutes before carving.

    Notes

    Ingredient Options for roasting a chicken
    Both of us use He uses I use
    Whole Chicken Paprika Onions
    Lemons or Oranges Coarse Salt Salt and Pepper
    Olive Oil   Fresh Herbs
    Granulated Garlic    
    Click here to add your own private notes.

    Nutrition

    Calories: 448kcal | Carbohydrates: 9g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 487mg | Fiber: 2g | Sugar: 6g | Vitamin A: 449IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Comments

    1. Jessica Jarrell

      February 11, 2015 at 5:52 pm

      Gorgeous picture! I love the idea of chicken for Thanksgiving! 🙂

      Reply
      • Cook This Again

        February 12, 2015 at 1:54 am

        Thank you! Roasting chicken really worked well for us this year. 🙂

        Reply
    2. Cook This Again

      January 23, 2015 at 11:12 pm

      Thank you. 🙂

      Reply

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