Buttery, juicy chicken with a crispy skin is one of our favorite meals around here. The only way to pack this much flavor into chicken is by cooking a whole chicken. Today I wanted to share how to roast a whole chicken with tips on how to get as much flavor as possible. It really is simple and can be used for so many meals!
There is nothing complicated about this. In my opinion, simple, from scratch cooking is the best way to go. Overcomplicating will not yield good results. Meat, eggs, veggies… keep it simple.
And I promise, this is truly simple. You can even roast a frozen chicken if you forget to thaw and have delicious results! My family loves a good roasted chicken for dinner. We usually will have it for dinner one night with enough leftovers for 1-2 more meals.
Meal Ideas for a Roasted Chicken
There are so many options!
- Chicken, Gravy and Roasted Veggies
- Pot Pie
- Chicken Salad Sandwiches
- Tacos
- White Chicken Chili or a yummy soup
Benefits of Roasting a Whole Chicken
Besides the flavor, you get so much more for your money. You get every cut at a cheaper price. You also get bones to make bone broth. Homemade Bone Broth is so good for you and tastes so much better than store bought stock. We use it in soups, pot pie, casseroles, etc. Use everything you have with none to waste and you can really stretch the chicken.
The flavor just also cannot be beat. Cooking all of the cuts together allows for a more buttery, rotisserie style chicken and I can never get enough!
How long should you roast a Whole Chicken?
The general rule for a thawed chicken is 20 minutes per pound at 350 degrees. I like a crispier skin so I like to increase this to 375 degrees. If you find that your chicken is not completely done, just pop it back in to cook a little longer. I have never had a dry chicken even when cooking it a little longer.
How do you know when the chicken is done?
When the skin is crispy, the internal temperature reaches 165 degrees and the juices run clear!
Tools Needed
Cast Iron Skillet or 9×13 pan
Digital Thermometer
Ingredients
Whole Chicken
Butter
Avocado or Coconut Oil
Garlic
Garlic Powder
Onion Powder
Rosemary
Italian Seasoning
Salt and Pepper
How to Roast a Whole Chicken When Thawed
Preheat oven to 375 degrees.
Remove packaging and giblets (if any) from the chicken and place in pan.
Next, drizzle with oil and place sliced butter all over and inside of bird.
On top, sprinkle minced garlic, garlic powder, onion powder, Rosemary, Italian Seasoning and Salt and Pepper.
Bake for 1 hour at 375 degrees then 400 degrees for 20 minutes.
If your chicken is still not done, place back in the oven at 375 until the internal temperature reaches 165 degrees.
How to Roast a Whole Chicken When Frozen
Preheat oven to 375 degrees.
If the packaging is still stuck, run under warm water until it will pull loose and remove.
Next, place chicken in pan and drizzle with oil and place sliced butter all over.
On top, sprinkle minced garlic, garlic powder, onion powder, Rosemary, Italian Seasoning and Salt and Pepper.
Bake for 2.5 hours at 375 degrees then 400 degrees for 30 minutes. If your chicken has giblets still, remove with tongs as soon as the bird has thawed in the oven enough.
If your chicken is still not done, place back in the oven at 375 until the internal temperature reaches 165 degrees.
This is one of the easiest meals you can make when cooking from scratch. Try this delicious recipe today and happy cooking!
How to Roast a Whole Chicken
Learn how to make this buttery, juicy rotisserie style chicken with a crispy skin!
Ingredients
- Whole Chicken
- 2 tablespoons Avocado or Coconut Oil
- 2 tablespoons Butter
- 2-3 Cloves of Garlic
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon Rosemary
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Preheat oven to 375 degrees.
- Remove packaging and giblets (if any) from the chicken and place in pan.
- Drizzle with oil and place sliced butter all over and inside of bird.
- On top, sprinkle minced garlic, garlic powder, onion powder, Rosemary, Italian Seasoning and Salt and Pepper.
- Bake for 1 hour at 375 degrees then 400 degrees for 20 minutes.
- If your chicken is still not done, place back in the oven at 375 until the internal temperature reaches 165 degrees.
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