Best 20 Roasted Whole Chicken Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece: our succulent roasted whole chicken recipe! This delectable dish, a symphony of flavors and textures, is guaranteed to be the star of any dinner table. With its perfectly crispy skin, tender and juicy meat, and aromatic herbs, this roasted chicken is a true feast for the senses.

In this comprehensive guide, we'll take you step-by-step through the process of creating this mouthwatering dish, ensuring that every bite is bursting with flavor. From selecting the perfect chicken to mastering the art of roasting, we'll provide all the tips and tricks you need to achieve roasted chicken perfection.

But that's not all! Along with our classic roasted chicken recipe, we've also included a collection of enticing variations to suit every palate. From a zesty lemon-herb chicken to a smoky paprika-infused chicken, these recipes will add an extra layer of excitement to your culinary repertoire.

So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of roasted chicken. Prepare to indulge in a culinary experience that will leave you craving more.

Let's cook with our recipes!

WHOLE ROASTED CHICKEN WITH PEAR, SHALLOTS, AND THYME



Whole Roasted Chicken with Pear, Shallots, and Thyme image

Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 whole chicken (about 3 1/2 pounds), rinsed and patted dry inside and out (neck, liver, and giblets discarded)
Coarse salt and ground pepper
1 tablespoon fresh thyme leaves, plus 10 fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 lemon, halved
8 shallots, peeled and halved lengthwise
3 Anjou pears, halved, cored, and halved again

Steps:

  • Preheat oven to 475 degrees. Place chicken in a roasting pan and season all over with salt and pepper. Gently loosen skin and rub chicken breasts with thyme leaves, salt, and pepper. Stuff cavity with 5 thyme sprigs, garlic, and lemon. Using kitchen twine, securely tie legs together; tuck wing tips underneath.
  • Roast chicken for 15 minutes. Remove from oven, baste with pan juices; add shallots, pears, and remaining thyme sprigs to pan. Return to oven and continue to roast, until thermometer inserted in the thick part of the thigh (avoiding the bone) reaches 165 degrees, 45 minutes to 1 hour, basting and tossing pears and shallots once. Transfer to a serving platter and let rest 10 minutes before serving.

INSTANT POT® ROASTED WHOLE CHICKEN



Instant Pot® Roasted Whole Chicken image

Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you're short on time.

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (5 pound) roasting chicken, rinsed, giblets removed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 pinch dried rosemary, or to taste
1 pinch dried parsley, or to taste
2 tablespoons extra virgin olive oil
2 teaspoons cornstarch
1 cup chicken stock

Steps:

  • Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
  • Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
  • Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
  • Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 1.3 g, Cholesterol 142.9 mg, Fat 15.3 g, Fiber 0.2 g, Protein 46.5 g, SaturatedFat 3.7 g, Sodium 574.4 mg, Sugar 0.2 g

SIMPLE WHOLE ROASTED CHICKEN



Simple Whole Roasted Chicken image

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Provided by INDRIANI

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time P1DT1h35m

Yield 6

Number Of Ingredients 8

2 teaspoons salt
1 teaspoon white sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Steps:

  • In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
  • Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

SLOW ROASTED WHOLE CHICKEN



Slow Roasted Whole Chicken image

Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time P1DT4h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon dried thyme (rubbed between fingers)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or to taste)
1 tablespoon fresh minced garlic (can use less)
1 (3 1/2-4 lb) whole chickens
2 -3 tablespoons oil
1 large onion, quartered

Steps:

  • In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
  • Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
  • Rub the chicken all over with oil.
  • Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
  • Rub the outside of the chicken all over with the spice mixture.
  • Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
  • Set oven to 275°F.
  • Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
  • Bake uncovered for about 4-1/2 hours or until very tender.
  • Tent the cooked chicken with foil and let rest 15 minutes before carving.

Nutrition Facts : Calories 636.9, Fat 47.6, SaturatedFat 12.5, Cholesterol 187.2, Sodium 467.8, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 44.7

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty image

Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 medium yellow onion, thinly sliced
6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
1 package tuscan kale, about 1/2 bunch, stem removed
3 tablespoons extra virgin olive oil, divided
kosher salt, to taste
black pepper, to taste
½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
3 lb whole chicken, giblets removed, patted dry
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 lemon, halved
cast iron pan, 12 inch (30 cm)
kitchen twine

Steps:

  • Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
  • Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
  • Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
  • Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
  • Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams

WHOLE ROASTED CHICKEN WITH BACON



Whole Roasted Chicken with Bacon image

"Chicken and bacon are great in a Cobb salad, and they work just as well in this recipe," says Alex.

Provided by Alex Guarnaschelli

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 6

1 whole chicken (3 to 3 1/2 pounds)
Kosher salt and freshly ground pepper
6 sprigs fresh thyme
1 to 2 lemons, cut into wedges
12 slices bacon (about 3/4 pound)
1 tablespoon dijon mustard

Steps:

  • Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.
  • Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.
  • Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.

KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN



Kittencal's Best Juicy Whole Roasted Chicken image

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

Steps:

  • Wash chicken well with cold water inside and out.
  • Pat dry using paper towels.
  • In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
  • Season the inside of the chicken with salt and black pepper.
  • Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
  • Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
  • For best flavor cover with plastic wrap and refrigerate overnight.
  • Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
  • Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
  • Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
  • Tent loosely with heavy foil.
  • Set oven to 350°.
  • Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
  • Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
  • Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof skillet large enough to hold the chicken over high heat.
  • Add the olive oil and swirl it in the skillet.
  • As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  • Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN



Whole Roasted Italian Lemon-Herb Chicken image

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 whole chicken (about 3 to 3-1/2 pounds)
2 teaspoons dried Italian seasoning
1 teaspoon seasoning salt (can use more)
1/2 teaspoon fresh ground black pepper (can use more)
1/8 teaspoon mustard powder (can omit if desired)
2 teaspoons garlic powder
3 tablespoons olive oil, divided
2 tablespoons melted butter
2 lemons, juice of, large whole
1 small onion, cut into wedges
1 lemon, sliced in half (can use 2 lemons)

Steps:

  • In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
  • Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
  • Wash the chicken thoroughly under cold water then pat dry.
  • Place the chicken onto a rack that is fitted into a greased baking pan.
  • Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
  • Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
  • Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
  • Tie the legs together with cotton butcher's string.
  • Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
  • Drizzle the olive oil/lemon juice mixture over the top of the chicken.
  • Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD



Pan-Roasted Chicken with Port and Whole-Grain Mustard image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 whole frying chicken, 3 to 4 pounds, butterflied
1/2 cup port wine
1/2 cup chicken stock or 2 tablespoons BBQ sauce
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Meaux (whole grain) mustard
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped tarragon leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
  • Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
  • Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

OLIVE OIL PRESSURE-COOKED WHOLE ROASTED CHICKEN



Olive Oil Pressure-Cooked Whole Roasted Chicken image

This chicken is cooked in the pressure cooker and then put under the broiler for a few minutes to crisp the skin. It is quick and easy, flavorful, and delicious! You can also make a nice sauce with the 'drippings' afterwards.

Provided by emilyv

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 45m

Yield 4

Number Of Ingredients 16

2 teaspoons olive oil, or as needed
1 yellow onion, sliced into rings
1 carrot, sliced
1 lemon, sliced
¼ cup vegetable stock
1 (3 1/2) pound whole chicken
salt and ground black pepper to taste
1 head garlic, top third sliced off and discarded
4 fresh thyme sprigs, or to taste
¼ cup Marsala wine
2 tablespoons brown mustard
2 cloves garlic, minced
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon celery seed
1 teaspoon dried parsley
¼ cup olive oil

Steps:

  • Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
  • Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
  • Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
  • Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
  • Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
  • Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
  • Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

Nutrition Facts : Calories 712 calories, Carbohydrate 15.4 g, Cholesterol 174.1 mg, Fat 44.8 g, Fiber 2.8 g, Protein 57.6 g, SaturatedFat 10.1 g, Sodium 293.8 mg, Sugar 3.4 g

HERB ROASTED WHOLE CHICKEN



Herb Roasted Whole Chicken image

Make and share this Herb Roasted Whole Chicken recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Whole Chicken

Time 1h10m

Yield 1 Whole roasted chicken, 4 serving(s)

Number Of Ingredients 7

1 large whole chicken
1/2 cup cooking oil (any kind)
1/4 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash salt
1 dash pepper

Steps:

  • Combine oil,water,herbs,salt and pepper.
  • Stir.
  • Pour or brush over the whole chicken before baking.
  • The oil and water dosen't mix very well but thats ok.
  • The water keeps it moist and the oil makes it crisp.
  • Any other herbs you like can be used in place of these.
  • Cover with foil and bake at 350 about an hour or until crispy and brown.

WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY



Whole-roasted Chicken and Veggies Recipe by Tasty image

Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine

Provided by Joey Firoben

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

2 carrots, diced
1 cup butternut squash, diced
1 ½ cups broccoli floret
2 tablespoons oil
4 lb small whole chicken
salt, to taste
black pepper, to taste
1 leaf fresh thyme leaf, to taste
3 sprigs fresh thyme sprigs, for garnish
butcher's twine

Steps:

  • Preheat oven to 425°F (220°C).
  • In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
  • Place the chicken on top of the veggies.
  • Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
  • To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
  • Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
  • NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
  • Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
  • Carve the bird as desired.
  • Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
  • Enjoy!

Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram

ITALIAN OVEN ROASTED WHOLE CHICKEN



Italian Oven Roasted Whole Chicken image

This is a simple, low fat marinade I use on my chicken. Its very flavorful but feel free to add anything you want to it. I use cut up potatoes to cook with mine.

Provided by Momma of 4 795827

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 -5 lbs roasting chickens
1 1/2 fat-free Italian salad dressing (I use Kraft Zesty) or 1 1/2 low-fat Italian salad dressing (I use Kraft Zesty)
3 tablespoons citrus ponzu soy sauce (or regular soy sauce)
1 tablespoon extra virgin olive oil
2 cups baking potatoes, cut up in strips

Steps:

  • Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy.

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE



Sarasota's Roasted Whole Chicken With a White Wine Sauce image

I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.

Provided by SarasotaCook

Categories     Whole Chicken

Time 1h15m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

4 lbs chicken, washed inside and out and patted dry
1 orange, cut in quarters
1 lemon, cut in quarters
1 medium onion, cut in quarters
3 garlic cloves (smashed but not cut)
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
1 teaspoon dried parsley
1/4 teaspoon cayenne
1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
1 cup white wine
2 cups chicken broth
1 teaspoon butter
1 teaspoon fresh parsley
1 teaspoon cornstarch (mix with one teaspoon water, will make a slurry to thicken the drippings)

Steps:

  • Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  • Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  • I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  • Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  • Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  • Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  • I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

WHOLE ROASTED CHICKEN IN SALT CRUST



Whole Roasted Chicken in Salt Crust image

Make and share this Whole Roasted Chicken in Salt Crust recipe from Food.com.

Provided by LMillerRN

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 -3 1/2 lb) whole chickens, rinsed and patted dry
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
4 shallots, 2 chopped and 2 sliced (1/2 cup)
1 teaspoon kosher salt
2 garlic cloves, minced (see Tip)
1/2 teaspoon fresh orange zest
1/4 teaspoon ground black pepper
1 whole orange, quartered and sliced
1/4 cup kosher salt (for Top)

Steps:

  • Preparations.
  • Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
  • Cooking.
  • Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
  • Tips:
  • *Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton® Kosher Salt until minced. Proceed with remaining spices as above. ·.

Nutrition Facts : Calories 558.2, Fat 40.7, SaturatedFat 13.6, Cholesterol 175.7, Sodium 7662.3, Carbohydrate 7.9, Fiber 0.9, Sugar 3.1, Protein 38.6

WHOLE ROASTED CHICKEN



Whole Roasted Chicken image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h25m

Yield 3 to 4 servings

Number Of Ingredients 11

2 cups pearl onions, peeled
6 medium carrots, halved lengthwise
1/4 cup cheap white wine
Olive oil, for brushing
One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon grainy Dijon mustard
3 tablespoons unsalted butter
Juice of 1/2 lemon
2 tablespoons chopped fresh tarragon stems and leaves

Steps:

  • Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
  • Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
  • Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
  • Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
  • Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
  • Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
  • Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN



Crock Pot Roasted Herbes De Provence Whole Chicken image

This chicken is so tender that it falls right off of the bones! Herbes de Provence is a wonderful spice to use on poultry, fish, and veggies (even potatoes). This chicken can also be roasted in the oven, but I prefer it cooked in the crock pot -it is more tender and flavorful when it is slow-cooked. Feel free to throw some additional veggies into the crock pot for a complete meal! Another recipe from a Suzanne Somers' cookbook (and then modified by me to cook in a crock pot).

Provided by Helping Hands

Categories     Whole Chicken

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens
2 medium onions, chopped roughly
2 parsnips, chopped roughly
3 tablespoons herbes de provence
salt and pepper
1/4 cup chicken broth
3 tablespoons olive oil

Steps:

  • Clean and dry chicken, after removing giblets.
  • Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
  • Place one chopped onion inside the cavity of the chicken.
  • Place chicken in crock pot.
  • Throw remaining onions and parsnips around chicken in crock pot.
  • Pour chicken both over chicken and veggies.
  • Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).

ROASTED WHOLE CHICKEN AND VEGETABLES - DUTCH OVEN RECIPE - (4.1/5)



Roasted Whole Chicken and Vegetables - Dutch Oven Recipe - (4.1/5) image

Provided by lindaauman

Number Of Ingredients 8

1/4 cup avacado oil
1 (4 to 5 pound) large chicken for roasting
1 cup water
1 bag baby carrots
6 small new potatoes
1 medium onion, cut into chunks
1 T Herbs de Provence
Salt and pepper to taste

Steps:

  • Preheat oven to 350°F. Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven. Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables. Bake the chicken and vegetables, covered, for 3 hours. Remove the pan from the oven and serve.

Tips:

  • Choose the Right Chicken: Select a chicken that is between 3 and 4 pounds for optimal roasting.
  • Prepare the Chicken: Rinse the chicken inside and out, then pat it dry. Remove any excess fat and giblets.
  • Season the Chicken: Generously season the chicken inside and out with salt, pepper, and any desired herbs or spices.
  • Roast the Chicken: Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 60-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Let the Chicken Rest: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.

Conclusion:

Roasted whole chicken is a classic dish that can be enjoyed for any occasion. By following these tips, you can ensure that your roasted chicken turns out perfectly every time. With its crispy skin, juicy meat, and flavorful aroma, roasted whole chicken is sure to be a hit with your family and friends.

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