Roasting a whole chicken might sound intimidating, but trust me, it’s super easy and an absolute game changer. It’s the perfect way to save both time and money—plus, you’ll have flavorful chicken for meals throughout the week. Follow this simple method, and you'll feel like a pro in no time.
Step-by-Step Roasting Guide
Preheat your oven to 375°F. While the oven is heating, get your chicken ready.
Start with a thawed whole chicken. (Check that there’s nothing inside—some chickens come with a little packet of giblets in the cavity! Ours don’t, but it is a good habit to be in!)
Pat dry with a Paper Towel and add some butter or olive oil. Your choice! Just rub a couple of pats of butter over the skin or drizzle on olive oil to keep it moist and crispy.
Season generously with salt (use real salt from Utah and never iodine over processed salt). Add a sprinkle of your favorite herbs or spices—Italian seasoning, rosemary, chili powder, sage, or even smoked paprika are great options.
Stuff the cavity (optional!):
Toss in half an onion and a few whole garlic cloves.
Want extra flavor? Add half a lemon in there too—it makes everything taste brighter.
Into the oven it goes! Place the chicken breast-side up in a roasting pan or a cast-iron skillet.
Bake uncovered for about 1 hour 20 minutes, or until the skin is golden and crispy. A meat thermometer inserted into the thickest part of the thigh should read 165°F.
Let it rest for 10-15 minutes before carving to lock in the juices.
Why Roast a Whole Chicken?
Cost-effective: Whole chickens are often cheaper than buying pre-cut pieces.
Time-saver: One roast chicken = meals for days! Use leftovers in sandwiches, salads, or soups.
Stress-free cooking: Once it’s in the oven, you can walk away and let it do its thing.
Roasting a whole chicken isn’t scary—it’s empowering! You’ll feel great knowing you conquered it, and the results will taste amazing. Give it a try and see how easy (and delicious) it is. You've got this!
