whole chicken recipes

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Upside-down roast chicken

Lilydale Free Range Whole Chicken

bay leaf

lemons, halved

garlic

oregano, leaves picked

(80 milliliters) extra virgin olive oil

tsp sumac

tsp cumin

baby (Dutch) carrots, trimmed

red onions,

green chillies

can chickpeas, rinsed, drained

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Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

Ras el hanout, yoghurt and lime grilled chicken

1.6kg Lilydale Free Range Whole Chicken

(280 grams) thick Greek-style yoghurt

lemon

tbs extra virgin olive oil

Lime wedges, to serve

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Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

chicken

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

The best thing about this one-pot roast chicken? You only have to wash up one dish.

Pot-roast chicken

olive oil

unsalted butter

carrots, roughly chopped

turnip,

onions, quartered

garlic bulbs, halved widthways

white wine

marjoram and rosemary

1L (4 cups) chicken stock

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Pot-roast a whole chicken for the easiest roast with the most.

Pot-roasted chicken with rosemary butter and potatoes

unsalted butter, softened

garlic, crushed

rosemary sea salt and cracked black pepper

x 1.6kg Lilydale Free Range Whole Chicken

baby (chat) potatoes

lemon, sliced

rosemary

chicken stock

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Revamp your traditional Sunday roast with a to-die-for Middle Eastern twist.

Preserved lemon roast chicken with spiced potatoes

tbs dried Aleppo chilli flakes (from Herbies.com.au)

thyme leaves

garlic cloves, finely chopped

pork and fennel sausages

(40 grams) almonds, roasted, crushed

bread

tbs rosemary leaves, finely chopped

chat potatoes, scrubbed

eschalot, finely chopped

tbs sherry vinegar or red wine vinegar

(125 milliliters) extra virgin olive oil

flat-leaf parsley leaves, roughly chopped

tsp smoked paprika (pimenton)

tsp fennel seeds, toasted, crushed

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Rich, hearty and nourishing, there's nothing better than a big bowl of soup to keep the chills at bay during the winter months. This classic take on chicken noodle soup is sure to please.

Spinach, parmesan and chicken noodle soup

carrots, onions and leeks (white part only), chopped

rinsed,

celery stalks, chopped

spinach

egg noodles, cooked according to packet instructions

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Learn how to cook a whole chicken with over 10 whole chicken recipes including roasted chicken, instant pot or crockpot whole chicken, spatchcock, and more! One of my favorites is this Dutch Oven Whole Roast Chicken.

10 Whole Chicken Recipes

1 whole chicken (3 pounds)

tablespoons olive oil

tablespoon Italian seasoning

tablespoon salt

tablespoon ground black pepper

1 apple, sliced

large yellow onion, sliced

head garlic, cut

juice from 1/2 lemon

tablespoons melted butter, divided

2 carrots, chopped into 2-inch long pieces

medium potato, peeled and

teaspoon parsley, finely chopped

Preheat oven to 400 F. Bring the chicken out of the fridge and allow it to come to room temperature (about 30 minutes), this will ensure even cooking. Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting.

In a small bowl, add olive oil, Italian seasoning, salt and pepper, and mix well with a spoon to combine. Generously smear the seasoning mixture over the whole chicken inside and out. Using disposable gloves to make it easier. Make sure the seasoning covers all over the whole chicken including the inside cavity of the chicken.

Stuff the cavity of the chicken with half the apples, half of the onion, and half of the garlic.

Truss the chicken by tying the chicken snugly with kitchen string so that the wings and legs stay close to the body. This helps cook the whole chicken evenly.

In a large mixing bowl, combine lemon juice, 1 tablespoon melted butter, and remaining vegetables (carrots, apples, onions, garlic and potatoes). Toss to combine.

Spread the vegetables evenly inside the Dutch oven and place the whole chicken on top. Make sure the breasts of the chicken face upward. Brush the outside of the chicken evenly with the remaining tablespoon of melted butter. Cover the lid and roast the chicken for 30 minutes.

Remove the lid and continue to cook until the internal temperature reaches 165F, about 20-25 minutes more. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.

To make chicken skins extra crispy and browned, turn on the broil setting to HI and let it broil in the oven for additional 5 minutes. Brush extra melted butter over the skin.

Remove the Dutch oven from the oven and let it sit at room temperature for at least 10 minutes before serving because the chicken is still cooking gradually due to the residual heat.

Serve with the vegetables, a sprinkle of parsley and a drizzle of extra juices from the pan on top.

This easy crock pot whole chicken takes just 10 minutes to prep then is hands off as it cooks for perfectly tender, flavorful chicken that can be used in so many ways.

Crock Pot Whole Chicken

paprika

salt

black pepper

garlic powder

onion powder

lemon,

unsalted butter,

Pat the chicken dry all over and in...

Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat.

Combine the seasonings in a small bowl. Sprinkle...

Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.

Tuck the pats of butter underneath the skin...

Tuck the pats of butter underneath the skin on the breasts side. Place half of the lemon in the cavity of the chicken.

Place the other half of the lemon in...

Place the other half of the lemon in the middle of the bottom of the slow cooker. Arrange four even sized foil balls around the half lemon to make a little rack for the chicken to keep it elevated. (If you have a rack for your crock pot, you can also use that. Or use halved onions.)

Place the chicken on the foil balls in...

Place the chicken on the foil balls in the slow cooker insert, breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.

Cook on high for 3 1/2 to 4...

Cook on high for 3 1/2 to 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 160.

Remove the roasted chicken from the oven. Let...

Remove the roasted chicken from the oven. Let the chicken rest for 10-15 minutes before carving. (You can tent it with aluminum foil so it retains its heat.)

Carve the chicken (see notes below for details)...

Carve the chicken (see notes below for details) and serve warm or let cool and then refrigerate.

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This comforting and delicious soup recipe doesn&#039;t have to be eaten just when you&#039;re feeling under the weather, it&#039;s great year round even when you&#039;re feeling in tip top shape.

Instant Pot Whole Chicken Soup

onions

carrots ((sliced))

celery ((sliced))

chicken broth

water

garlic paste ((or two cloves

basil ((dried))

tarragon ((dried))

parsley ((dried))

orzo ((or other soup pasta))

Place chicken, breast side up (and giblets if they came with the chicken) in the instant pot

Add the rest of the ingredients (other than the orzo)

Cover the IP and lock it. Make sure the venting knob is set to sealed and press the pressure cooker button. Make sure the settings are in normal mode and high pressure. Set the timer to 27 minutes

When IP beeps, either do a quick release after 10 minutes (see notes on how to do that) or let it release the pressure naturally but that will take up to 30 minutes.

Open IP and carefully remove the chicken and set aside

Add orzo, stir and cover the IP again and lock it. Make sure the venting knob is set to the sealed postion and press the pressure cooker button again. Set the timer to 6 minutes. (The IP will not take as long to come to pressure - probably around 5 minutes)

Once the IP beeps again, either do a quick release after 10 minutes or let it release it&#039;s pressure naturally but know that it will take another 25 - 30 minutes

Remove the skin and break the chicken apart in smaller pieces. Please be careful at this point not to burn yourself as the chicken will be hot. You won&#039;t need to use all the chicken into the soup, I separate the breast meat and pack it away to make chicken salad. There will be enough chicken for the soup

Return the chicken to the IP and either serve it from there or transfer to a big enough bowl or pan

Serve

Enjoy

This Whole Roasted Chicken recipe is simple, comforting, and so delicious. All you need are a few ingredients and a little time to make perfectly juicy, tender, and flavorful roasted chicken every single time.

The Best Roasted Chicken

carrot,

celery,

unsalted butter, melted

garlic, finely minced

head garlic, top sliced off

yellow onion,

To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.

Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.

Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.

Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.

Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.

Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.

Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.

Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy.

This is how I've made my chicken for the past year and my family always devours it, I basically know this recipe by heart now ♡

This is the best roasted bird I've ever made. It's now on the menu twice a week at my house. I'm sharing it with all my family and friends.

Super moist and very flavorful. Family and guests loved it, even my picky 5 year old. I threw some red potatoes and baby carrots underneath as that's what I had, turned out really yummy.

I recently tried the roasted chicken recipe from 'All the Healthy Things' and it was a huge success! The instructions were straightforward and easy to follow, resulting in a perfectly juicy and flavorful chicken. The seasoning was spot on, making it a big hit with my family. I appreciate the tips on getting the skin crispy while keeping the meat tender. This will definitely be my go-to recipe for roasted chicken from now on!

Second time I've made this very easy and very tasty chicken.  Will continue to make this in the future.  Thank you so much!

Simple and delicious! The flavor was great!

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This Whole Roasted Chicken recipe is simple, comforting, and so delicious. All you need are a few ingredients and a little time to make perfectly juicy, tender, and flavorful herb roasted chicken every single time.

The Best Whole Roasted Chicken

This simple, flavorful recipe for Oven Roasted Whole Chicken is sure to become a family favorite! Features tender, juicy meat and crispy skin.

Oven Roasted Whole Chicken

3-5 lb whole chicken (giblets removed (about 1.3-2.3 kg))

onion

avocado oil

smoked paprika

Optional: Allow your chicken to rest at room temperature for 30-60 minutes after removing it from the refrigerator. This will reduce steam in the oven and result in crispier skin.

Top 12 whole chicken recipes recipes from across the web

The most viewed whole chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Upside-down roast chicken

Ras el hanout, yoghurt and lime gri...

Butterflied chicken with chargrille...

Pot-roast chicken

Pot-roasted chicken with rosemary b...

Preserved lemon roast chicken with ...

Spinach, parmesan and chicken noodl...

10 Whole Chicken Recipes

Crock Pot Whole Chicken

Instant Pot Whole Chicken Soup

The Best Roasted Chicken

Oven Roasted Whole Chicken

Top 12 whole chicken recipes recipes from across the web

The most viewed whole chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Upside-down roast chicken

Ras el hanout, yoghurt and lime gri...

Butterflied chicken with chargrille...

Pot-roast chicken

Pot-roasted chicken with rosemary b...

Preserved lemon roast chicken with ...

Spinach, parmesan and chicken noodl...

10 Whole Chicken Recipes

Crock Pot Whole Chicken

Instant Pot Whole Chicken Soup

The Best Roasted Chicken

Oven Roasted Whole Chicken

The most viewed whole chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine