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A tasty weeknight dish, this Whole Roasted Chicken is bursting with flavors. A crispy outside skin, and moist on the inside, this is the perfect dinnertime meal.

Close up of slices of Whole Roasted Chicken on white plate.

I love meals that work for any time of the year, and that is exactly what you can do with this Whole Roasted Chicken, this is one of our favorite go-to recipes.

I love chicken, it’s a great source of protein, and it goes with pretty much any side dish you can think of, so it always makes the best dinnertime recipe.

This has a great crispy outer skin, with everything staying moist on the inside. Slice it up into your favorite pieces and dole it out to your whole family.

This recipe is bursting with flavor from the spices, but it is absolutely customizable to any flavor that you’d like. This just happens to be how we love to make ours.

If you are in the mood for chicken, you must make my Whole Roasted Chicken Recipe! It will become a family favorite in no time.

Some of my other favorite chicken recipes that we have on our site include: Chicken with Mushrooms, Beer Can Chicken and Slow Cooker Ginger Chicken

Overhead of finished Chicken on serving platter.

WHY THIS RECIPE WORKS:

  • This provides enough to feed a whole family.
  • Great served with any of your favorite sides.
  • Easily customizable to your flavor taste.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Whole chicken
Kosher salt
Pepper
Dried Italian seasoning
Smoked paprika
Ground fenugreek, optional
Ground coriander, optional
Garlic
Unsalted butter

Ingredients needed to make a Whole Roasted Chicken.

HOW TO MAKE A WHOLE ROASTED CHICKEN:

  1. Preheat the oven to 375°F. Pat the chicken dry with paper towels and place it into a large baking dish.
  2. In a small bowl stir together the salt, pepper, Italian seasoning, paprika, fenugreek, and coriander. Stir to combine.
  3. Add the minced garlic to the herbs, and stir to combine. 
  4. Add the melted butter and stir until it forms a paste. Rub this all over the chicken. Place in the fridge to marinate for up to 6 hours or bake immediately.
  5. Using kitchen twine, tie the legs together if desired. Tent with foil and bake for 1 hour.
  6. Lower the heat to 350°F, remove the foil and continue to bake until the internal temperature reaches 165°F in the thickest part of the thigh without touching the bone. Up to 40 more minutes. 
  7. Take it out of the oven and tent it with foil. Let it rest for 15-20 minutes. Slice and serve.

Step by step photos on how to make a Whole Roasted Chicken.

DO I NEED TO LET THE CHICKEN MARINATE?

While this is what we love to do, we realize that everyone does not have time to let their chicken marinate and wants to get dinner on the table as soon as possible.

If you do not have the time to marinate, you can cook the chicken right away.

CAN I STUFF THIS WITH ANYTHING?

Absolutely, depending on our mood and time and what we have on hand, we sometimes stuff it or leave it unstuffed. If you want to stuff this chicken, some great ideas include:

  1. Lemon
  2. Oranges
  3. Apples
  4. Onions
  5. Fresh herbs
  6. Garlic

If you do stuff your chicken, the cooking times will vary, just use an internal thermometer, and when the thickest part of the chicken reaches 165 degrees F, it is done.

WHAT OTHER HERBS GO WELL WITH THIS?

If you want to switch up the rub or add to it, some of our other favorite herbs that we like to use include: basil, oregano, thyme, and rosemary.

Finished Whole Roasted Chicken uncut on serving platter.

HOW TO STORE:

This Whole Roasted Chicken can be stored covered in the refrigerator, where it will keep for up to 3 days.

You can also freeze this, I suggest wrapping it in plastic wrap and then foil, and it will keep in the freezer for up to 3 months.

To defrost, remove from the freezer into the refrigerator overnight until thawed.

To reheat we suggest that you add the chicken pieces to foil with a little bit of water and seal. Then heat in the oven until it is warmed back through.

TIPS AND TRICKS:

  • We like to use a 5-pound chicken for this recipe.
  • Marinating is a great option as it will let the flavors marry and be more flavorful, but you can cook it right away.
  • Other herbs can be used, see above for suggestions.
  • Tying the legs together helps the chicken cook evenly, but you do not have to do that and can skip that step.
  • The chicken is done when the thickest part reaches 165 degrees F.
  • This can be frozen, see above on how to do that.
  • You can stuff this chicken, see above on some ideas on what to stuff it with.

White plate with slices of chicken with fork.

Looking for that perfect, family-friendly weeknight meal that goes great with practically anything? Then you have to make my Whole Roasted Chicken.

If you like this recipe you might also like:

If you’ve tried this WHOLE ROASTED CHICKEN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Whole Roasted Chicken

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 55 minutes
A tasty weeknight dish, this Whole Roasted Chicken is bursting with flavors. A crispy outside skin, moist on the inside, this is the perfect dinnertime meal.
Servings 4

Ingredients
  

Instructions

  • Preheat the oven to 375°F. Pat the chicken dry with paper towels and place it into a large baking dish.
  • In a small bowl stir together the salt, pepper, Italian seasoning, paprika, fenugreek, and coriander. Stir to combine.
  • Add the minced garlic to the herbs, and stir to combine.
  • Add the melted butter and stir until it forms a paste. Rub this all over the chicken. Place in the fridge to marinate for up to 6 hours or bake immediately.
  • Using kitchen twine, tie the legs together if desired. Tent with foil and bake for 1 hour.
  • Lower the heat to 350°F, remove the foil and continue to bake until the internal temperature reaches 165°F in the thickest part of the thigh without touching the bone. Up to 40 more minutes.
  • Take it out of the oven and tent it with foil. Let it rest for 15-20 minutes. Slice and serve.

Notes

  1. We like to use a 5 pound chicken for this recipe.
  2. Marinating is a great option as it will let the flavors marry and be more flavorful but you can cook it right away.
  3. Other herbs can be used, see above for suggestions.
  4. Tying the legs together helps the chicken cook evenly, but you do not have to do that and can skip that step.
  5. The chicken is done when the thickest part reaches 165 degrees F.
  6. This can be frozen, see above on how to do that.
  7. You can stuff this chicken, see above on some ideas on what to stuff it with.

Nutrition

Calories: 697kcal | Carbohydrates: 2g | Protein: 51g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 1356mg | Potassium: 555mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 860IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 4 votes (4 ratings without comment)

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