Did you realize it was this easy to cook a whole chicken at home? Now we are tested whole chicken recipe and teach you the better ideas of how to make whole chicken in oven as like pro. WITH surprise diner.
Table of Contents
Whole Chicken Roast Ingredients List:
- 6 medium Yukon gold potatoes
- 3 medium carrots, peeled and cut into 1” pieces
- 1 medium onion, chopped into 1” pieces
- 1 head of garlic, cut in half parallel to the base, divided
- 4 sprigs rosemary, divided
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 to 6 lb whole chicken, giblets removed, patted dry
- 2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)
- 3/4 tsp pepper, divided (1/4 for inside, 1/2 for outside)
- 2 Tbsp butter, melted
- 1 small lemon, halved
We’ll start with a quick prep of your veggies and you can leave out the veggies.
Cut two large carrots into one inch pieces.
You’ll need six Yukon gold potatoes, or you can use red potatoes. Quarter those and cut them into all pieces. You can even leave them whole potatoes.
Peel and coarsely chop up one medium onion and cut them into about one inch pieces. You know the onions add really great flavor to the chicken.
We’ll need one whole head garlic, you heard that right, a whole head and what we’re going to do is just cut it parallel to the base, cut it right in half. You don’t even need to peel it. Set aside half of the garlic to put inside of the chicken. And other half we’re going to toss with the veggies.
Place all of ingredients your prepped veggies into a large mixing bowl. And remember, we’re just adding half of the garlic head. Then also add two sprigs of fresh rosemary. Drizzle in about a tablespoon of olive oil. Season that with ½ teaspoon of salt and ¼ teaspoon of black pepper. Give that a rough toss to coat , and set it aside.
Here we’re using a five ½ pounds whole chicken, which is perfect size for roasting.
Note: if your chicken was frozen, make sure to full thaw in the refrigerator before using it for this recipe. When you’re buying a chicken, look for one with a pink colored meat and organic is usually a good indicator of best quality chicken.
If you can find it your grocery store, make sure to remove the gizzards that are inside. Some people use those for gravy. Those are usually tucked into the cavity of the chicken but sometimes they’re up by the neck. So you want to make sure there’s nothing there.
Whatever, thoroughly pat dry your chicken on the outside and the inside with a couple of paper towels.
Then transfer you chicken to a roasting pan with breast side up. For the best flavor we’re going to season this inside and out. Season inside the chicken with ½ teaspoon of salt and ¼ teaspoon of black paper.
Stuff the chicken with one lemon, which I’ve cut in half, along with half of garlic and two sprigs of fresh rosemary will infuse the entire chicken with great flavor.
Now melt two tablespoons of unsalted butter and brush the chicken all over the top and sides with melted butter. Working quickly, and while the butter is still somewhat wet. Sprinkle the chicken all over with two teaspoons of salt and ½ teaspoon of black paper.
It’s going to seem like a lot of salt, but it’s a large chicken and everyone loves that crisp salty skin when it comes out of the oven.
Don’t forget to turn the chicken over and season to backside of the chicken. This is where some of the juiciest dark meat is.
Season liberally because you want to get a good coating of salt and paper all over that chicken. Now add your prepared vegetables to the pan and just spread them evenly around the chicken. Those veggies will roast and baste in the chicken juices, making them incredibly flavorful.
To keep the wings from browning, just like we would do on a turkey, tuck the wings behind the chicken. If you have some kitchen string, tie legs together. This is a quick and easy step to make the chicken look a little bit fancier.
Putting an oven thermometer in this chicken that tells you when chicken is ready. You want to insert that into the deepest part of the chicken thing, or you can also insert it into the base of the chicken breast.
I put my rack in the lower 1/3 of the oven, so the chicken roasts exactly in the center of the oven. Roast that in a preheated your oven at 425 degrees Fahrenheit and you’re going to roast for about 75 to 90 minutes.
If you notice your chicken is starting to brown too much. On the chicken breast, here’s a great tip to keeping that chicken breast super juicy. Create a foil shield by shaping a piece of foil into a triangle.
Then you will place that directly over the browned chicken breast and continue roasting until the internal temperature, reaches 165 degrees Fahrenheit at the chicken thigh and until the juice run clear when you cut into the thigh.
Once chicken is out of the oven, transfer to serving platter and let it rest for 15 to 20 minutes.