If you need easy weekday meal ideas or just love chicken, here is a Simple Whole Roasted Chicken recipe that is done in less than 2 hours. You can plan out 3-4 easy meals for the week that will keep everyone full and satisfied.
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Why You Will Love This Recipe
- This whole-roasted chicken has crispy, golden-brown skin and tender, juicy meat.
- You get a delicious healthy meal for any day of the week.
- Leftover chicken has endless possibilities for more meal planning.
- With easy preparation and minimal hands-on time, it’s convenient to make.
- The seasoning can be adjusted to suit any taste preference.
What's the difference between roasting and baking a chicken?
Roasting is when you have a high oven temperature at 400°F or higher. Baking is when you cook at a lower temperature of 375°F and below.
Now that you know, you can use that little nugget of knowledge at a party. Otherwise, whether you call this recipe roasted or baked, the chicken will taste amazing!
Expert Tips For Roasting A Whole Chicken
- If you don't have a roasting rack, you can place the chicken right on top of your vegetables and they will levitate the chicken enough to cook all around. Potatoes work really well for this!
- You can also experiment with other fresh herbs like thyme, oregano, sage, etc.
- Don't have a lemon? Orange works great with chicken too!
- When cleaning the carcass to store any leftover chicken, your hands make a great tool! Just make sure the chicken has cooled enough to be safe to touch and use clean hands.
Recipe FAQs
You can add water and/or vegetables with olive oil to the pan for moisture. For steam, use 2-3 inches of water and cover with foil, removing it 30 minutes before done for crispy skin.
Placing ingredients inside the chicken helps keep it moist and creates even more flavor while roasting. This recipe uses lemon slices and garlic inside the cavity of the chicken. You can also use herbs like fresh thyme, rosemary, or sliced onions.
Roasting chicken over vegetables enhances their flavor. Use separate utensils for safety, and once the chicken hits 165°F, the vegetables are safe to eat.
After you enjoy the delicious roasted chicken and vegetables, cut off all remaining meat from the chicken carcass. Store any leftover chicken in a sealable container in the fridge for 3-4 days or freeze it for later.
If you are feeling extra productive, you can use that carcass to make delicious homemade chicken broth.
You can roast chicken at 325°-450°F (165°C-232°C). This recipe uses 425°F (220°C) for crispy skin and a shorter cooking time. Always ensure the thickest part reaches 165°F (75°C), checking multiple spots for accuracy.
Most people are looking for crispy skin when roasting a chicken, but if it darkens too soon, use a foil tent to prevent burning while it cooks through.
Recipes For Leftover Roasted Chicken
The leftover chicken from this recipe is perfect for my Chunky Chicken Tortilla Soup, Gluten-Free Chicken Broccoli Quinoa Bake, or my Air Fryer Southwest Egg Rolls.
If you get a chance to make this Baked Chicken Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Whole Roasted Chicken and Vegetables
Equipment
- roasting pan
Ingredients
- 1 whole roasting chicken (5-6 pounds)
- 1 lemon
- 2-3 sprigs rosemary
- 4-5 large garlic cloves
- 2 carrots
- 1 large onion
- 1 acorn squash
- 1 turnip or parsnip
- 3-4 small potatoes
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F degrees. Rinse and cut veggies to be about the same size so they cook evenly and place them in the bottom of the roasting pan. Drizzle olive oil over veggies and sprinkle with salt and pepper. Place a roasting rack on top.
- Remove the giblets from the inside of the chicken; you can roast the heart and liver in the bottom of the pan if you like or just throw them away. Give the chicken a quick rinse and pat dry with paper towels, the dryer the better! Remember to wash your hands any time you handle raw chicken.
- Cut the lemon in half, place one half inside the chicken and save the other for juice. Peel and smash garlic cloves and place inside the chicken. Add 1-2 sprigs of rosemary inside the cavity and 2-3 spring on with the vegetables in bottom of the pan.
- Place chicken on the rack, tuck in legs and wings (or tie them if you are really feeling fancy). Drizzle olive oil on top and sprinkle with salt and pepper. Take the second half of lemon and squeeze juice over top of chicken (no seeds please).
- Place the roasting pan in the oven and roast for 1 hour and 20 minutes. The chicken is done when the internal temp is 165°F and the juices run clear between the thigh and leg. Once done, remove the pan from the oven and cover the chicken with foil for 10-15 minutes to rest before cutting and serving.
Notes
- If you don't have a roasting rack, you can place the chicken right on top of your vegetables and they will levitate the chicken enough to cook all around. Potatoes work really well for this!
- You can also experiment with other fresh herbs like thyme, oregano, sage, etc.
- Don't have a lemon? Orange works great with chicken too!
- When cleaning the carcass to store any leftover chicken, your hands make a great tool! Just make sure the chicken has cooled enough to be safe to touch and use clean hands.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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