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Homemade How To Roast A Whole Chicken photo

How To Roast A Whole Chicken

A simple, classic roast chicken with seasoned vegetables and crispy broiled skin.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 4 servings

Equipment

  • rimmed baking pan (9×13 or similar)
  • wire rack (optional)
  • Mixing Bowl
  • meat thermometer (e.g., Meater Plus)
  • Paring Knife
  • tongs or large spoons
  • oven-safe brush or spoon for butter

Ingredients
  

  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian herbs
  • 3 medium carrots cut into large 2" chunks
  • 1 medium yellow onion cut into quarters
  • 7 medium Yukon Gold potatoes halved
  • 1/2 tbsp olive oil for vegetables
  • 1/2 tbsp poultry seasoning
  • 1 whole chicken
  • 1 tbsp olive oil for rubbing on chicken
  • 2 tbsp poultry seasoning for the chicken (or BBQ rub or preferred seasoning)
  • 1/2 medium lemon optional, for the cavity
  • 1 tbsp butter for broiling to crisp skin
  • 1 tsp fresh cilantro chopped, for serving

Instructions
 

  • Preheat the oven to 375°F (190°C) and position a rack in the center.
  • In a small bowl, combine the salt, pepper, garlic powder, onion powder, Italian herbs, and 1/2 tablespoon poultry seasoning to make the seasoning blend; set aside.
  • Place the carrots, quartered onion, and halved potatoes in a bowl; toss with 1/2 tablespoon olive oil and about half of the seasoning blend until evenly coated, then spread them in an even layer in a rimmed baking pan.
  • Remove any giblets from the chicken cavity if present and pat the chicken dry with paper towels.
  • Rub 1 tablespoon olive oil all over the chicken. Mix the remaining 2 tablespoons poultry seasoning with any leftover seasoning blend and generously rub it over the chicken skin, inside the cavity, and into crevices.
  • Optionally place half a lemon inside the chicken cavity.
  • Place a wire rack over the vegetables if using, then set the chicken on the rack (or set the chicken directly on the vegetables if not using a rack).
  • Roast the chicken in the preheated oven until the internal temperature in the thickest part of the thigh reaches 165°F (about 90 minutes for a typical whole chicken); juices should run clear and there should be no pink near the bone.
  • When the chicken is done, remove it from the oven. Set the oven to broil on high.
  • Brush 1 tablespoon of butter over the top of the chicken and broil 2–3 minutes, watching carefully, until the skin is golden and crisp.
  • Remove the chicken from the oven and let it rest for at least 20 minutes to allow juices to settle before carving.
  • Carve the chicken, sprinkle with chopped cilantro, and serve with the roasted vegetables.

Notes

  • Use a meat thermometer to confirm 165°F in the thigh.
  • Patting the chicken dry helps the skin crisp.
  • Broil only briefly and watch to avoid burning.
  • You can place the chicken directly on the vegetables if you don't have a rack.
  • Seasonings can be swapped for your favorite rub.