Don't be intimidated by the thought of cooking a chicken, this easy whole roast chicken recipe is incredibly simple and leaves you with moist, flavorful meat. Adding vegetables to the roasting pan means you have a one pan meal that's a breeze to clean! This recipe is Paleo, SCD, Whole30, Keto, gluten free, grain free, dairy free, and soy free.
I roast a whole chicken every single week and I can’t stress enough how much I love this meal! It’s quick to prepare, the meat comes out moist, the skin is crisp, and we always have leftovers!
I like to put veggies in the bottom of my pan when I roast the chicken, that way I have the whole meal made at one time.
- whole chicken
- white onion
- garlic cloves
- fresh parsley
- olive oil
- salt and pepper
Ingredient substitutions and Tips:
Onion - A yellow or white onion can be used.
Parsley - Any fresh herb such as rosemary, sage, thyme, basil, or even oregano would all be delicious!
Olive Oil - If your stomach can handle dairy (and your not following Paleo or Whole30), then feel free to use melted butter in place of the oil.
Can I roast vegetables at the same time as the chicken?
I know that the idea of roasting a whole chicken can seem overwhelming, but it really is easy.
You can absolutely roast vegetables at the same time the chicken cooks! Simply wash and cut the vegetables of your choice.
In most cases, the chicken will take longer to cook than the vegetables, so if the veggies are cut too small they'll start to burn. I suggest cutting them into two to three inch pieces.
Also keep in mind that any vegetables that are under the chicken while roasting, will take longer to cook.
What I typically do is remove the chicken from the oven once it's finished cooking. While the chicken is resting, I'll stir the vegetables and place the pan (with just the vegetables) back into the oven to allow any undercooked veggies to finish.
What are the best vegetables to roast with a chicken?
Keeping in mind the chicken roasts for around an hour or more, it's important to pick vegetables that won't burn quickly.
Butternut squash, carrots, onions, brussels sprouts, and rutabaga are all great choices! Just drizzle the vegetables with olive oil and season with salt and pepper.
What if I don't have a roasting pan?
A roasting pan with a rack is ideal for roasting a chicken. Not only does it allow you to roast vegetables on the bottom of the pan, but it also ensures that air is circulated all around the chicken which helps brown the skin.
If you don't have a roasting pan, then a rimmed sheet pan or even an oven safe skillet will work!
How to prepare and roast a whole chicken
Begin by rinsing the inside and outside of the chicken with water. Remove any giblets that may be in the cavity.
Place the chicken, breast side up on your roasting rack, which should already be in your roasting pan. Use a paper towel to pat the outside of the chicken dry.
Stuff the cavity with onion, garlic cloves, lemon, and parsley. Tie the legs closed with cooking twine and tuck the wings under the breasts.
Drizzle olive oil over the chicken and use your hands to massage the oil into the skin. Generously season with salt and pepper before placing the entire pan into the oven!
The chicken will roast on the middle rack of the oven at 400F until the skin is crispy and the internal temperature reaches 165F.
How long should I roast chicken?
Cook times will vary depending on the size of your chicken. A 3 to 4 pound chicken will take anywhere from 45 minutes to 1 ½ hours.
The chicken is finished once an instant read meat thermometer inserted into the thickest part of the thigh reaches 165F.
If you don't have a meat thermometer, then you need to make sure the juices of the chicken run clear.
What should I serve with this easy whole roast chicken recipe?
If you decide not to roast vegetables along with the chicken, don't worry! There are lots of amazing side dishes that go perfectly with this chicken!
What can I do with leftover chicken?
- Use leftover chicken in this Tex-Mex Chicken Soup
- Use the chicken bones and carcass to make some gut healing Chicken Stock !
- Drizzle the chicken with this easy Sage and Spinach Pesto or Blender Hollandaise Sauce.
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The text of this post was updated on January 11, 2021.
Easy Whole Roast Chicken
- 3 to 4 pound whole chicken
- ½ small white onion, halved
- ½ lemon
- 5 garlic cloves
- 1 handful fresh parsley
- ¼ cup extra virgin olive oil
- cooking twine
- salt and pepper
- Preheat oven to 425F. Rinse the inside and outside of the chicken with water, making sure to remove any giblets from the cavity.
- Place the chicken, breast side up on a roasting rack inside a roasting pan. Pat the chicken skin dry with a paper towel.
- Stuff cavity with onion, lemon, garlic, and parsley. Tie the legs together with cooking string.
- Pour olive oil over the chicken and massage into the skin. Tuck the wings under the chicken breasts.
- Season the chicken with a generous amount of salt and pepper. Place on the middle rack of the oven and cook for 45 minutes to 1 ½ hours. The chicken is done when the internal temperature reaches 165F at the thickest part of the thigh.
- Remove the pan from the oven and tent the chicken with aluminum foil. Allow the chicken to rest for 10 to 15 minutes before carving.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- If you'd like, you can wash and cut the vegetables of your choosing and put in the bottom of your roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Place chicken on top of vegetables to roast.
- Cooking time will vary depending on the size of your chicken.