Who knew making a whole roasted chicken was so easy? I always thought it was so intimidating, but turns out it’s SO simple! It also makes for the best dinner and tons of leftovers to repurpose throughout the week! We’ve made this recipe 3 times now and it gets me every time! Also, fun fact, when I photographed this chicken, we didn’t realize until after that it was actually upside down which is why it looks a little funny! Haha oops!
Honestly, when it comes to this one, 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!
-1 whole chicken (they had them on sale at whole foods for 1/2 off and we literally bought 3 and froze them so we could make this on repeat, which we already have!)
-1/3- 1/2 cup olive oil
-1-2 tbsp salt
-1/2-1 tbsp 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 measurements for the seasonings, I’d start with the lower end of the seasoning first so start with 1 tbsp and see if you think it needs more! You just want to make sure you cover all the chicken, top bottom, sides, etc!
Pat dry thawed whole chicken and let it rest at room temperature for 20-30 minutes. Preheat oven to 400 degrees. Once chicken is dried remove the inward chicken parts, usually in a bag, and coat the chicken with olive oil on both sides. Be sure to cover every part!
Start with seasoning on one side. Season with salt, pepper, garlic powder, smoked paprika and dried parsley. Flip it over and do the same making sure to cover the entire chicken. Make sure the chicken is right side up (don’t do what we did, haha and cook it upside down but I mean it works either way) and top the chicken with the butter cubes.
You can be more generous with butter too, there’s never too much butter! Plus, it adds a nice flavor to the drippings. Once the oven is heated, slide the chicken in. We used a dutch oven pan so it catches the drippings and locks in the heat, but you could also use a baking sheet if needed. Cook covered for 60 minutes, and then check the internal temperature around that time. The chicken should be 165-170 degrees. It took 60 minutes on our first chicken and about 75 minutes on the second so it just depends on the size of your chicken.
We always use a meat thermometer when it comes to cooking meat so we don’t over or undercook and it’s been a game changer! This is the one we use! Let chicken rest for about 15-30 minutes, and then slice and enjoy!
We are so incredibly grateful that you’re here! We’re a husband and wife team that creates all kinds of recipes to feed our family and yours. Thomas does most of the cooking & Lex does all of the baking. We make recipes that are simple and attainable for anyone!