This Whole Roasted Chicken recipe is the definition of comfort food. Loaded with garlic and herbs and paired with vegetables, this tender and juicy chicken is the perfect meal for your family.
For me nothing beats the remarkable aroma of a chicken roasting in my oven. It just fills the whole house with warmth and happiness.
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; 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 which 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.
This very easy chicken recipe requires a few simple ingredients only;
To prepare the chicken you need 1 whole chicken, salt, pepper, paprika, garlic powder, olive oil, oregano, thyme, garlic.
To prepare the vegetables you need carrots, potatoes, pearl onions, garlic, 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 Whole Roasted Chicken
This dish is very satisfying on its own, yet sometimes I like to have it with mashed potatoes.
It also goes well with steamed white rice. My son loves that combination of chicken and rice.
For the chicken:
- 1 whole chicken (around 5lb)
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 1 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano
- 1 bunch fresh thyme
For the vegetables:
- 6 medium carrots
- 5 baby potatoes (cut in halves if too large)
- 5 pearl onions
- 1 garlic head, separated into cloves, skin on
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh oregano
- 1 tablespoon olive oil
- Preheat oven to 425F (220C) and prepare a 9" x 13" baking pan or casserole dish.
- Remove giblets and any excess fat from the chicken. Pat dry with a kitchen paper towel. Set aside.
- In a large bowl, season your vegetables with salt, pepper oregano and drizzle with olive oil. Coat from all sides and place in roasting pan.
- 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 fresh thyme and garlic cloves. Sprinkle some salt and pepper on top.
- Put chicken on top of vegetables. Place in oven for 1 and 1/2 hours until chicken is fully cooked and skin is golden brown.
I use a roasting stand inserted in the chicken cavity and placed in pan with vegetables scattered around. This makes the chicken cooks evenly from all sides.
Roasting time may differ depending on the size and weight of your chicken.
Make sure to cover the chicken for at least 5 minutes after roasting to retain its moisture.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 88mgSodium: 907mgCarbohydrates: 13gFiber: 4gSugar: 3gProtein: 29g