whole roasted chicken

Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!

Dutch Oven Chicken

chicken

Kosher salt and black pepper

½ of an onion,

celery,

thyme

rosemary

garlic,

vegetable oil,

salted butter, melted

Kitchen twine

Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil.

Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!

Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.

Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.

Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°.

Remove chicken from the pot and allow to rest for 10-15 minutes before carving.

A whole roast chicken flavored with savory herbs, sweet maple syrup, and butter. A medley of winter vegetables are roasted alongside.

Maple Butter Roast Chicken with Vegetables

broiler-fryer chicken, (3 to 3.5 pounds)

unsalted butter, (softened)

maple syrup

garlic, (minced)

oregano leaves, (chopped)

thyme leaves, (chopped)

salt

black pepper

lemon,

oregano

cherry tomatoes

baby potatoes, (quartered)

onion,

broccoli florets

cauliflower florets

olive oil

salt and fresh ground pepper, (to taste)

Preheat oven to 450˚F.

Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.

Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.

In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.

Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.

Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.

Rub the rest of the butter mixture on top of the skin.

Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.

Using kitchen twine, tie the legs together.

Tuck the wings under the body of the chicken.

Roast the chicken, uncovered, for 10 minutes.

In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.

Remove chicken from oven and add the vegetables to the pan.

Lower oven temperature to 350˚F.

Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark.Stir veggies halfway through cooking.

Remove chicken from oven and let rest 10 to 12 minutes before cutting.

Cut and serve.

This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It&#39;s a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout

Garlic Herb Roast

chicken (room temperature)

sea salt and black pepper (to taste)

lemons

garlic

parsley (chopped)

rosemary (chopped)

unsalted butter (softened)

rosemary (for cavity)

garlic (mostly peeled and sliced through horizontally)

onions (sliced about half an inch thick crosswise)

Prepare chicken.

Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.

Prepare dish.

Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.

Season chicken.

Season the chicken liberally with salt and pepper.

Garlic herb butter.

In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.

Stuff cavity.

Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.

Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F.  If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.

Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)

Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.

A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it&#039;s oven roasted until beautifully browned and amazingly tender! It&#039;s likely to become your new favorite way to prepare and roast a chicken!

Buttermilk Roast Chicken Recipe

buttermilk

Tbsp kosher salt

tsp fresh cracked black pepper

Tbsp minced garlic

rosemary leaves

Tbsp minced fresh thyme leaves

Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.

Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.

In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.

Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.

Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.

Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.

When ready to roast preheat oven to 400 degrees.

Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.

Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don&#39;t always truss).

Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it&#39;s reached the desired level of browning (depending on your oven you may find it&#39;s reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).

Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.

Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

A simple easy recipe for whole Roast Chicken with lemon, garlic and rosemary, baked in the oven over vegetables all in one pan.  (Allow 20-mins hands-on time plus 60 minutes baking time.)

Whole Roast Chicken 

russet potato, 1 inch cubes (no need to peel)

large carrots, 3/4 inch slices, at a diagnol (I like to peel)

onion

lemon, zested, then

olive oil, divided

whole head garlic

lb organic chicken (whole) patted dry, innards removed.

rosemary, divided (or sub thyme, sage or lemon thyme)

salt and pepper

Zaatar Spice

Garam Masala

Cajun Seasoning

Mexican Chili Seasoning

Dukkah!

Ras El Hanout (Moroccan Spice)

Berbere Spice

Preheat oven to 425F (use the middle rack)

Place potatoes, onions, carrots in a bowl and toss with 1 tablespoon rosemary leaves, the lemon zest, 1 tablespoon olive oil and 1/2 teaspoon salt and 1/2 teaspoon pepper.  Place these in a large ovenproof skillet 12-15 inches wide, or braiser, shallow baking dish or rimmed sheet pan.

Cut the garlic in half and place one half, open side down in the skillet with the veggies. Place one half of the lemon, open side down in the skillet.

Pat the chicken dry, remove any innards. Season the insides and the backside with salt and pepper, then place breast side up on top of the veggies. Stuff the cavity (bottom) with the other garlic half, lemon half, and 6-7 rosemary sprigs. Add a sprig in the neck cavity. Cut the skin between leg and side so legs splay open. (See photo). Or feel free to tie legs up. Drizzle top of bird including legs and wings with olive oil using fingers to rub it evenly if you like. Sprinkle generously with salt and pepper getting all the nooks and crannies, wings, inner and outer legs, and thighs.

Place on the middle rack uncovered for 50-60 minutes, rotating halfway through if needed. Use a kitchen thermometer, cook until chicken thighs reach 170-175 F and breasts reach 155-160 F. The nice thing about this is it will happen at roughly the same time. Meat should be opaque and juices should run clear, not pink. If you are using a bigger chicken, then it will take longer. I usually plan 15 mins per pound- ish (for a room temp chicken).  But don&#8217;t rely on time. CHECK IT!!!

Then&#8230; LET IT REST! 15 minutes! This is probably the hardest part of the recipe because you will be dying to dive right into it. But letting the meat relax will help keep it juicy and moist.

So in our house of two, this is how we like to serve it: We&#8217;ll carve off the breasts and serve with the veggies and salad. Then while we are eating, I&#8217;ll flip the chicken over and broil it.

 BROIL THE BACKSIDE! 

Turn the bird over and place it back in the oven, under the broiler (still on the middle rack) to get the backsides crispy for 4-5 minutes. (Be careful not to burn!!!)(By the time Brian is ready for seconds- the legs, thigh, and wings are by now, nice and crispy. To me, there is nothing worse than gelatinous skin. So crisp that backside up!)

Can't wait .  I usually do a  french pot , covered.  Delicious as well , but like this one too.
Thank you.

Came out perfect. My new go-to recipe for roasting a whole chicken. And I agree paying extra for organic here really makes a difference.

Made this last Friday and there were happy food dances around the table. Thank you!

So easy and so delicious.  I like the idea of putting it back in the oven, turned over, to brown the skin on the underside.  I have always loved roasted chicken and now I can do it myself...less packaging, great flavor.  thank you!

This made a delicious chicken.  Chicken is not my favorite food, so I was going to be hard to please.  I have to admit that the taste and texture of the chicken together with the “gravy” in the roasting pan from the garlic, lemon, onions, cauliflower, rosemary and carrots was a winner!  I might add some white wine to the vegetables in the bottom next time.  And you could vary the dish easily by choice of herbs/spices.

This recipe always impresses. My mew go to for roasted chicken and veggies.

Alright, I'm super annoyed, mostly at myself but a teensy bit at the recipe too. I'll give 5 stars because I've made it before and it was truly awesome.

However, this time around I DID accidentally use baking soda instead of baking powder. Why did I do that? I've followed thousands of recipes in my life that used one or the other, and never made this mistake before. But none of those recipes had a little note "make sure you don't use baking soda", ensuring that the busy chef who's doing a hundred other things while cooking will glance at the recipe and see the name of the ingredient they're NOT supposed to be using. Why write a recipe this way??? 😵

The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.

Whole Roasted Chicken

Kosher salt

6-8 medium Yukon Gold potatoes, quartered

Freshly-ground black pepper

lemon, halved

Vidalia onion (or other sweet onion), peeled and quartered

butter, melted

Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).

Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.

In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.

Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.

Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.

Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.

Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

https://www.youtube.com/watch?v=Osa00Ar0Nj4

The best whole roasted chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat. Potatoes sit at the bottom of the Dutch oven and cook in the drippings, while garlic, lemon, and fresh herbs season the entire dish. Your quest for the perfect roast chicken stops here!

Get the recipe: https://www.theseasonedmom.com/whole-roasted-chicken/

This Air Fryer Whole Roasted Chicken is the perfect family dinner for any night of the week! No need to turn on the oven for a perfect roasted chicken!

Air Fryer Whole Roasted Chicken

sea salt

garlic powder

paprika

onion powder

marjoram (can substitute with oregano)

lemon

In a small bowl, mix sea salt, garlic powder, paprika, black pepper, onion powder, and marjoram.

Remove the innards from the cavity of the chicken and discard.

Pat chicken dry and rub the seasonings thoroughly onto the chicken.

Stuff the chicken with garlic cloves, thyme, lemon, and yellow onion. This flavors the meat from the inside out.

Use butchers twine to tie the drumsticks together.

Preheat the air fryer to 390 degrees for 5 minutes. Spray the air fryer basket with non-stick cooking spray and place the chicken inside. Cook for 30 minutes. Flip the chicken over, and cook for an additional 25 minutes.

Let the chicken rest for 10 minutes. Use a meat thermometer and test to be sure the chicken has reached 165 degrees F.

Serve immediately and enjoy!

Roasted chicken is the poster child for the best kind of straightforward comfort food.  

How to Make a Perfect Roast Chicken

unsalted butter (, softened)

salt and pepper (to taste)

lemon (, halved)

garlic (, halved crosswise)

Preheat the oven

Season the chicken

Rub the chicken all over with the softened butter.  Season inside and out with salt and pepper.

Roast the chicken

Stuff the lemon, garlic, thyme and rosemary into the cavity of the chicken.  Place the chicken on a rack in a roasting pan, or use a wire rack placed into a rimmed baking sheet.  If you don’t have a rack, just place the chicken in a roasting or baking pan, or on a rimmed baking sheet.  Roast for 60 to 70 minutes until the skin is browned and crispy, an internal thermometer registers 165°F when inserted into the thickest part of the thigh (but not touching the bone), and the juices run clear not pink.

Let the chicken rest

Remove the chicken from the oven, tilt it so any juices captured inside the bird run into the pan, and let it rest on a cutting board for 10 to 15 minutes.

Carve the chicken

Cut up the chicken.  Start by cutting off the drumsticks, then cut the thighs from the chicken.  Remove the wings.  Then carve the breast: You can then either cut the breast meat into slices directly from the chicken, or remove the breast meat as a whole piece, and then slice it on the cutting board (see above for step by step instructions and photos for carving a roast chicken).

Serve

Arrange the pieces on a platter and serve.

Whole Roasted Chicken — loaded with garlic and herbs and paired with garden vegetables, this tender and juicy chicken is the perfect meal for family gatherings.

chicken (around 5lb)

pepper

carrots

baby potatoes (cut in halves if too large)

onions

garlic head,

Preheat oven to 425F (220C) and prepare a...

Preheat oven to 425F (220C) and prepare a 9" x 13" baking pan or casserole dish.

Remove giblets and any excess fat from the...

Remove giblets and any excess fat from the chicken. Pat dry with a kitchen paper towel. Set aside.

In a large bowl, season your vegetables with...

In a large bowl, season your vegetables with salt, pepper oregano and drizzle with olive oil. Coat from all sides and place in roasting pan.

In a small bowl mix together salt, pepper,...

In a small bowl mix together salt, pepper, paprika, garlic powder, oregano and olive oil. Brush the outside of the chicken and stuff the cavity with fresh thyme and garlic cloves. Sprinkle some salt and pepper on top.

Put chicken on top of vegetables. Place in...

Put chicken on top of vegetables. Place in oven for 1 and 1/2 hours until chicken is fully cooked and skin is golden brown.

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

Top Tags

Dutch Oven Chicken

Maple Butter Roast Chicken with Veg...

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Buttermilk Roast Chicken Recipe

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Whole Roasted Chicken

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