Easy Whole Roasted Chicken Recipe
Learn how to make a delicious and easy whole roasted chicken. You just need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that's perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos!
Servings 6 servings
Calories 588cal
Ingredients
- 1 whole chicken (about 4 pounds)
- ¼ cup extra-virgin olive oil (or sub melted butter or avocado oil)
- 1 lemon, juiced
- 3 cloves garlic, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon dijon mustard
- Freshly ground black pepper
- 1 pound fingerling potatoes or baby gold yukon gold potatoes, halved
- 4 to 5 medium to large carrots, peeled, cut in half lengthwise and cut into 3-inch segments
- 1 yellow onion, cut into large chunks
- For serving:
- 3 tablespoons fresh chopped dill
- 3 tablespoons fresh chopped parsley
- Crumbled feta
- Lemon zest
- Whipped Feta Yogurt Sauce, optional
- Arugula, optional for extra greens!
Instructions
- Preheat the oven to 450°F. Remove chicken from the fridge and bring to room temperature for 30 minutes.
- Marinate the chicken: In a small bowl, mix together the olive oil, lemon juice, garlic, salt, garlic powder, paprika, oregano and dijon until well combined. Set aside. Generously brush half of the mixture over all sides of the chicken and rub it under the skin.
- Assemble the sheet pan: Add the potatoes and vegetables to a large roasting pan, drizzle with about 2 tablespoons of the olive oil mixture, tossing well to coat, then arrange the vegetables on the edges of the pan so there is room for the chicken in the middle. The chicken can cover some of the vegetables as needed.
- Prep the chicken: Place the chicken breast-side down on a sturdy cutting board and pat dry with paper towels. Using sharp, strong kitchen shears, cut closely along one side of the backbone, then repeat with the other side of the backbone. Be sure to cut as close to the spine as possible so you do not remove excess meat. Remove the backbone and discard, or save it to make homemade stock.
- Spatchcock the chicken: Flip the chicken breast-side up and firmly press down on the breast to flatten it until you hear the small crack of the breastbone breaking, which will allow the chicken to lie flat. Alternatively, with the legs facing away from you, you can make two 1-inch incisions on either side of the breastbone along the neck to help flatten the chicken.
- Transfer the chicken to the roasting pan and generously brush the remaining marinade mixture all over the chicken and rub it under the skin.
- Roast: Roast in the oven, stirring the vegetables halfway through, and cooking until a meat thermometer inserted in the thickest part of the chicken breast reads 160°F, 45 to 50 minutes. (The chicken will continue to cook once you remove it from the oven.)
- Rest the chicken: Transfer the chicken to a clean cutting board or large plate and allow it to rest for 15 to 20 minutes before cutting it into quarters.
- Garnish & serve: Transfer vegetables to a large platter, then arrange the chicken in the middle or on top of the vegetables. Garnish with fresh herbs, feta and lemon zest. Serve on plates with some whipped feta sauce spread on for enjoying with the chicken and vegetables. This is also absolutely delicious served over a little arugula. Enjoy!
Video
Notes
See the full post for tips, tricks, recommended sides, and more ways to use this whole roasted chicken!
Nutrition
Serving: 1serving (based on 6, without garnishes & sauce) | Calories: 588cal | Carbohydrates: 17.6g | Protein: 39g | Fat: 39.4g | Saturated Fat: 9.8g | Fiber: 2.6g | Sugar: 2.9g