Perfect Whole Roasted Chicken Recipe. A whole chicken seasoned with salt, pepper, oregano, garlic powder, onion powder, and paprika and roasted over a bed of vegetables.
I have made whole roasted chicken many times before, but this time was unique. A friend on mine who raises chickens was kind enough to give me one of his. When preparing this recipe I took extra care. There is something special, almost sacred or spiritual, about cooking something that was given to you as a gift. Just knowing the time and care that went into raising this animal if very special, and I wanted to make sure I kept that in mind when making this dish.
As you may have seen from some of my other posts, I raise a vegetable garden. In recent years, I have expanded the garden and I am trying to cook more and more dishes from the garden. In this recipe, whole roasted chicken, all of the vegetables are from the garden.
So between the chicken and vegetables, everything was raised or grown, and not purchased.
I really enjoyed making this dish with all of the natural ingredients and knowing exactly who raised the chicken and who grew the vegetables. I encourage everyone to start a vegetable garden, or to expand the garden you might already have. Growing nutrient rich food has become very important to me, and I hope that by sharing theses recipes you will feel encouraged to do the same.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Whole Roasted Chicken
- Pre-heat the oven to 375 degrees
Cleaning the Chicken:
- Begin by removing the chicken giblets and neck. Next, rinse the inside and outside of the chicken.
- Check the chicken for excess fat and feathers and remove if needed. Next, dry the chicken with paper towels.
Preparing the Chicken:
- Place the cut up potatoes, carrots, and onions into the bottom of a roasting pan.
- Season with salt and pepper to taste, then, drizzle with ¼ cup of extra virgin olive oil, mix well, and then spread the vegetable out evenly.
- Next place the roasting rack into the pan and place the chicken, breast side up, onto the roasting rack. (Alternatively, place the chicken directly onto the vegetables in the center of the roasting pan).
- Next, season the chicken liberally with salt, pepper, oregano, onion powder, garlic powered, and paprika.
- Rub the seasoning into the chicken then drizzle with the remaining ¼ cup of extra virgin olive oil. Rub the oil into the seasoning.
Cooking the Chicken:
- Place the roasting pan into the oven and bake at 375 for about 1 ½ hours, or until the juices are clear when you cut into the leg or thigh of the chicken. As needed, add the water to the bottom of the roasting pan if the vegetables are dry.
- Additionally, ensure the internal temperature of the chicken is 165 degrees. You can check the breast, leg, thigh, and center of the chicken.
- Remove the roasting pan from the oven, cover the chicken with aluminum foil, and let the chicken rest for 20 minutes before serving.
How to Serve this Whole Roasted Chicken:
- After allowing the whole roasted chicken to cool, cut the chicken into pieces and plate with the roasted vegetables.
- As another option, serve the roasted chicken with sautéed zucchini with garlic or kale with garlic and oil.
More Chicken Recipes To Try
Spinach and Artichoke Chicken
Spinach and Artichoke Chicken. Chicken bites sautéed with garlic, diced tomatoes, artichokes and spinach.
Baked Chicken Recipe
Baked Chicken and Garden Vegetables. Vegetables from the garden seasoned and baked in extra virgin olive oil with chicken.
Whole Roasted Chicken Recipe
Perfect Whole Roasted Chicken Recipe. A whole chicken seasoned with salt, pepper, oregano, garlic powder, onion powder, and paprika and roasted over a bed of vegetables.
The Recipe
Whole Roasted Chicken
Ingredients
- 1 roasting chicken 4-5 pounds
- 2 medium sweet onions cut into chunks
- 6 medium potatoes cut into 2-inch chunks
- 6 medium carrots cut into 2-inch chunks
- 2 cups water or chicken stock if needed
- ½ cup extra virgin olive oil
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. oregano
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. paprika
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
- Pre-heat the oven to 375 degrees
Cleaning chicken:
- Begin by removing the chicken giblets and neck. Next, rinse the inside and outside of the chicken.1 roasting chicken
- Check the chicken for excess fat and feathers and remove if needed. Next, dry the chicken with paper towels.1 roasting chicken
Preparing the Chicken:
- Place the cut up potatoes, carrots, and onions into the bottom of a roasting pan.2 medium sweet onions, 6 medium carrots, 6 medium potatoes
- Season with salt and pepper to taste, then, drizzle with ¼ cup of extra virgin olive oil, mix well, and then spread the vegetable out evenly.½ cup extra virgin olive oil, 1 tsp. salt, 1 tsp. ground black pepper
- Next place the roasting rack into the pan and place the chicken, breast side up, onto the roasting rack. (Alternatively, place the chicken directly onto the vegetables in the center of the roasting pan).
- Next, season the chicken liberally with salt, pepper, oregano, onion powder, garlic powered, and paprika.1 tsp. salt, 1 tsp. ground black pepper, 1 tsp. oregano, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. paprika
- Rub the seasoning into the chicken then drizzle with the remaining ¼ cup of extra virgin olive oil. Rub the oil into the seasoning.
Cooking the Chicken:
- Place the roasting pan into the oven and bake at 375 for about 1 ½ hours, or until the juices are clear when you cut into the leg or thigh of the chicken. As needed, add the water to the bottom of the roasting pan if the vegetables are dry.
- Additionally, ensure the internal temperature of the chicken is 165 degrees. You can check the breast, leg, thigh, and center of the chicken.
- Remove the roasting pan from the oven, cover the chicken with aluminum foil, and let the chicken rest for 20 minutes before serving.
To Serve:
- After allowing the chicken to cool, cut the chicken into pieces and plate with the roasted vegetables.
Invent Your Recipe
In this recipe I am choosing to place vegetables on the bottom of the roasting pan to take advantage of the space and the juices from the chicken. You can also choose to roast the chicken on its own. For the vegetables, root vegetables are a great choice to pair with the chicken because they require a longer time to roast, which works well with the cooking time of the chicken. You could use asparagus, winter squash, beets, turnips, radishes, or Brussel sprouts as well. If you would like to use softer vegetables, such as summer squash, eggplant, or tomatoes, I would recommend you add them to the roasting pan mid-way through the cooking process. This way the vegetables with roast perfectly, and not become overcooked and burnt.
Nutrition
Invent Your Recipe:
In this recipe I am choosing to place vegetables on the bottom of the roasting pan to take advantage of the space and the juices from the chicken. You can also choose to roast the chicken on its own. For the vegetables, root vegetables are a great choice to pair with the chicken because they require a longer time to roast, which works well with the cooking time of the chicken. You could use asparagus, winter squash, beets, turnips, radishes, or Brussel sprouts as well.
If you would like to use softer vegetables, such as summer squash, eggplant, or tomatoes, I would recommend you add them to the roasting pan mid-way through the cooking process. This way the vegetables with roast perfectly, and not become overcooked and burnt.
