Whole Roasted Chicken

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

For me nothing beats the remarkable aroma of a chicken roasting in my oven. It just fills the whole house with warmth and happiness. This Whole Roasted Chicken recipe is what I call comfort food.

You can do that in your own kitchen too and treat your family to a heartwarming meal that will make them call for more.

It is also great for a Sunday roast or family celebrations as you only have to spend 15 minutes in preparation and then let the oven does all the cooking for you.

I like to prepare this dish using free range, organic fed chicken but you can use any kind or brand of whole chicken available at hand.

I also find root vegetables like potatoes, carrots, beets, onions and garlic the prefect match with roasted chicken. They are easy to work with and can practically accompany any chicken or meat dish.

I have a small garden at home from where I harvest a few things. All of its produce is organic because I do not use any pesticides or chemical fertilizers.

I used thyme, oregano and carrots from my garden in making this dish.

Ingredients Needed:

This very easy chicken recipe requires a few simple ingredients only;

To prepare the chicken you need 1 whole chicken, garlic and olive oil. You will also need any kind of fresh herbs, I am using fresh oregano, thyme, and garlic. For the spices I like to add add seasoning, paprika and garlic powder,

To prepare the vegetables you need carrots, potatoes, pearl onions and garlic. You will also need some salt, pepper, oregano, and olive oil.

How to roast Whole Chicken

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

I like to soak the chicken in water, vinegar and lemon wedges for 15 minutes while I am working on my vegetables. This makes the chicken tender and gives it a nice flavor.
Make sure to remove the giblets and any excess fat before soaking the chicken.

If you do not wish to soak your chicken, simply pat it dry with a kitchen paper towel and set aside while you work on your vegetables and mixing the spices.

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 the thyme twigs and garlic cloves. Tie the legs with kitchen string and sprinkle again with some salt and pepper.

In a bowl add your vegetables and season with salt, pepper oregano and drizzle with olive oil. Coat the vegetables well on all sides.

Arrange the vegetables in the baking pan and place the chicken on top for roasting. Alternatively, you can use a roasting stand that goes in the chicken cavity and you arrange the vegetables around it.

The stand will make the chicken roast evenly from all sides, yet both ways give you a great tasting, golden brown moist chicken. I used a roasting stand to roast my chicken.

Place the pan in the oven for about 1 and 1/2 hours until chicken is fully cooked.

Remove to a platter and cover with aluminum foil for 15 minutes to allow the chicken to rest and retain all its juices.

Slice your chicken and serve warm with the roasted vegetables.

What to Have with Chicken

This dish pairs well with many sides. Here are some suggestions for you;
Garlic Butter Potatoes
Garlic Green Beans
Tabbouleh
Hummus

You may also try some other chicken recipes like;
Cranberry Orange Chicken
Garlic Honey Chicken
Easy Butter Chicken
Chicken Vegetable Curry

— DID YOU TRY THIS RECIPE? —
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