Oven roasted whole chicken – a classic recipe everyone should know how to make.
It seems that some people who have never made a whole roasted chicken find it slightly intimidating. Well, I am here to tell you it’s actually fairly easy and simple to make. All you need is a few ingredients, a roasting pan or cast iron skillet, and about an hour. Just slather the chicken with olive oil, add some salt, pepper, herbs and spices and you are good to go!
Out comes the most delicious, juicy, tender, and flavorful whole roasted chicken you will ever eat. Impressive enough to share with all of your friends and family!
Oven roasted whole chicken, a classic recipe everyone should know how to make!
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 sweet onion, quartered
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 3 medium carrots, cut into 2 to 3 inch pieces
- 2 medium celery stalks, cut into 2 to 3 inch pieces
- 1 medium sweet potato, cut into ½ inch pieces
- 5 garlic cloves
- 1 whole chicken, 3 to 5 pound
- kosher salt
- freshly ground black pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon italian seasoning
- fresh thyme sprigs
Preheat oven to 450 degrees.
Drizzle 1 tablespoon olive oil into a large cast iron skillet. Add onions, carrots, celery, garlic and sweet potatoes. Toss the vegetables in olive oil and season with salt and pepper.
Remove chicken from packaging and discard giblets (if any). Rinse chicken, inside and out, with cold water. Pat dry with paper towels (the dryer the chicken, the crispier the skin).
Stuff fresh thyme sprigs into the chicken cavity. Place chicken breast-side up on top of the vegetables in the skillet.
Drizzle olive oil all over the chicken. Season generously with salt and pepper. Sprinkle garlic powder and italian seasoning evenly over chicken.
Roast chicken in the oven for 40 minutes to 1 hour 15 minutes (depending on the size). Chicken is done when a meat thermometer reads 160 degrees F when inserted into the thickest part of the breast.
Let chicken rest for at least 15 to 20 minutes before carving and serving. Enjoy chicken with the roasted vegetables from the skillet.