If you enjoy chicken, then Whole Roast Chicken needs to be in your repertoire! Why?
- It’s the highest ROI (Return on Investment) chicken dish you can make. It’s easy, affordable, and reliably DELICIOUS. Read more about Recipe ROI.
- It’s better homemade. While there’s no shame in grabbing the occasional pre-made rotisserie chicken, it’s just not the same… Try roasting one at home, it’s sublime.
- The leftovers can be parlayed into fantastic recipes from tacos to dinner salads to chicken pot pie, check out our collection of recipes to use up roast chicken.
- More than a single recipe, roast chicken has endless variants, so once you master these basics you can range far and wide. Check out our Roast Chicken Round-Up Collection.
A handy step-by-step for those of you who are first-timers.
So, you’ve bought a whole chicken and brought it home…. Now what?
Remove the outside wrapping, and also any extra padding that may be included to absorb the excess juices and throw all of that away.
Now reach inside the chicken and pull out the gizzards and throw that away too (unless you’re a pro, in which case you might save that for another use). The gizzards are sometimes in a small bag and sometimes not – just pull out anything loose inside and throw it away.
Now you want to prepare the chicken. This is a version of our “Everyday Roast Chicken” recipe. You’ll also find lots of great spice and flavor combinations in our Roast Chicken Round-Up Collection, so please explore and enjoy!
Step 1: Put chicken into a baking dish. Squeeze fresh lemon juice on top and then insert the half lemon inside the chicken for flavor together with a chunk of onion.
Step 2: Sprinkle the top with sea salt and freshly ground black pepper.
Step 3: Add extra virgin olive oil and minced garlic, and gently massage the oil, salt, pepper, garlic and lemon juice into the chicken using your hands. You can add other herbs (fresh or dried) sprinkled on top and/or stuffed inside – rosemary, sage, and thyme are particular favorites.
Step 4: Roast your chicken in the oven at 375 for 15 minutes plus roughly 20 minutes per pound (so a 3 pound chicken will cook for about an hour and 15 minutes). Check to ensure chicken is cooked through (the juices will run clear when the chicken is done, or temp via meat thermometer will show 165).
Step 5: Remove from oven, let rest about 20 minutes, slice and enjoy!
Some of our favorite whole roast chicken recipes:
- Everyday Roast Chicken
- 4 Ingredient Roast Chicken
- Slow Cooker Herbed “Roast” Chicken
- Chicken In Milk
- Spatchcocked Lemon And Rosemary Grilled Chicken
Have a favorite Roast Chicken recipe you’d like us to try? We’d love to hear about it!