This simple whole roasted chicken is the perfect cozy dinner! You just season and bake everything in a dish and you have dinner! I always thought whole roasted chicken was so intimidating, but turns out it’s so easy! It also makes for the best dinner and tons of leftovers to repurpose throughout the week which is what we need in our life right now. Also, the more generous you are with the seasoning the better. When you serve it, don’t forget to drizzle that amazing juice on the bottom on top because oh my gosh it’s magical!
What you need to make simple whole roasted chicken + substitutions:
- Whole chicken- Obviously this is a pretty key ingredient. We love to buy the Bell & Evans whole chickens on sale at Whole Foods whenever they go on. We stock up and add a few to the freezer! Otherwise we buy the organic ones at Costco when we can find them!
- Olive oil- Olive oil adds such a fabulous flavor and fat! It helps the chicken to brown and gives the crispy outside.
- Sea salt & pepper- A key to every savory dish!
- Garlic powder- We use garlic on basically everything!
- Smoked paprika- You can easily use regular paprika if you prefer. The smoked paprika just adds a little extra fun and flavor.
- Dried parsley- We use dried parsley in so many recipes. I love the flavor and color it brings to recipes!
- Butter- Butter makes everything better.
- Veggies- For the veggies on the bottom, we went with potatoes, carrots, and Brussels sprouts. You could use any veggie you prefer or want to use up!
Things we used:
- Le Creseut Dutch Oven– This is our go-to pot! Ours was actually passed down from my mom, which is why it’s blue haha! Usually I’d go for white or black, but regardless the color doesn’t matter. These pots are amazing, they’re definitely pricey but they LAST forever a\nd we use them for so many things! Soup, bread, etc! We have the 8qt oval, but one day I’d love to get this one in white and 9qt!
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Simple Whole Roasted Chicken
This simple whole roasted chicken is the perfect cozy dinner! I always thought whole roasted chicken was so intimidating, but turns out it's so easy! It also makes for the best dinner and tons of leftovers to repurpose throughout the week which is what we need in our life right now! Also, the more generous you are with the seasoning the better. When you serve it, don't forget to drizzle that amazing juice on the bottom on top because oh my gosh it's magical! Enjoy!
Servings: 6
Ingredients
For the Chicken:
- 1 whole chicken
- ¼ cup olive oil
- 1-2 tbsp sea salt
- ½-1 tbsp black pepper
- 1-2 tbsp garlic powder
- 1-2 tbsp smoked paprika
- 1-2 tbsp dried parsley
- 2 tbsp butter chopped into little cubes
For the Veggies (optional):
- potatoes
- brussels sprouts
- carrots sliced into big chunks
Instructions
For the Covered Version:
- Chop any vegetables you like. The amounts depend on how much you want and what fits in your pan. Spread them evenly in the bottom of a baking dish and season lightly with sea salt and pepper.
- Preheat oven to 400°F. Pat the thawed whole chicken completely dry and let it rest at room temperature for 20–30 minutes. Remove the giblets if included. Rub the chicken all over (top, bottom, and sides) with olive oil.
- Place the chicken breast-side up on top of the veggies. Top with butter cubes. For best flavor, gently loosen the breast skin and spread some butter underneath.
- Cover and bake for 40 minutes, then uncover and continue baking for 20+ minutes, depending on the size of the chicken. Internal temperature should reach 165–170°F.
- Cook with the lid on the pot for 40 minutes and then the remaining time without the lid (about 20 minutes or longer depending on size). Then check the internal temperature around that time. The chicken should be 165-170 degrees. It can take anywhere from 60-80 minutes for this method.
- Optional: Roast uncovered the entire time for crispier skin for about 60-90 minutes depending on the size of the chicken. You just want to make sure the internal temperature reaches 165–170°F and juices should run clear.
- Remove from oven and let rest 10–15 minutes. Spoon pan juices over the chicken and veggies before serving. Enjoy!
Notes
For Storing: Stored cooled leftovers in an airtight container in the fridge for up to 5 days.
What temperature do you preheat the oven to?
Never mind, 400! 🙂
So glad you found it!
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I wish you had a button on your recipes whereby I can email them to myself. I follow you on Instagram from my phone. I can taste the chicken without making yet and it’s a winner. Will be making this week.
Hi Debbie, we are working on making the site better in the new year. It needs another upgrade for sure! We will look into an email feature for recipes! We love the whole chicken because it pairs so well with so many sides. It does make the kitchen smell great too!! Thank you for following!
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