Don’t be intimidated by the thought of roasting a whole chicken, it’s incredibly simple and leaves you with moist, flavorful meat. Adding vegetables to your roasting pan means you have a one pan meal that’s a breeze to clean! This recipe is Paleo, SCD, Whole30 and Keto.
Hi friend! I roast a whole chicken every single week and I can’t stress enough how much I love this meal! It’s fast to prepare, the meat comes out moist (I hate that word but there’s no other way to describe it!) 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. If you don’t have a roasting pan, don’t worry about it. You can cook the chicken in any oven proof pan or skillet you have that the chicken will fit in!
How do you roast a whole chicken?
I know that the idea of roasting a whole chicken can seem overwhelming but it really is easy.
If you want to roast some veggies at the same time your chicken is cooking, simply wash and cut the vegetables of your choice. I tend to use carrots, butternut squash, brussl sprouts…whatever is in season will work! Drizzle with olive oil and sprinkle with salt and pepper.
Next is your whole chicken. You want to make sure to rinse the inside and outside of your chicken and remove any giblets that might be in the cavity.
Place the chicken breast side up in your roasting pan and pat the outside dry with a paper towel.
Next, you’re going to stuff the cavity with onion, garlic, lemon, and parsley. Tie the legs closed with cooking twine and massage some olive oil onto the skin of the chicken. Season with salt and pepper and throw the entire thing into the oven!
(True confession…I despise touching raw chicken. Like REALLY, REALLY despise it! Anytime I prepare chicken, my best friend is a pair of latex gloves! If you have this same aversion to raw poultry that I do, I highly suggest purchasing a box of disposable latex gloves that you can throw on!)
That’s it! What ends up coming out of the oven is a chicken with a crisp, golden skin, and tender meat.
But wait!!! Here’s what to do with leftover chicken!
- Turn leftover chicken into this Hearty Mexican Chicken Soup
- Use the chicken bones to make some gut healing Chicken Stock !
- Drizzle the chicken with this easy Sage and Spinach Pesto
Leave a comment and star rating below if you made this recipe!
This easy whole roast chicken recipe takes just 15 minutes to prepare. After roasting, you'll have a chicken with crispy, golden brown skin on the outside and tender, moist meat on the inside!
- 3 to 4 lb whole chicken
- 1/2 small white onion, halved
- 1/2 lemon
- 5 garlic cloves
- 1 handful fresh parsley
- 1/4 cup extra virgin olive oil
- cooking twine
- salt and pepper
- Preheat oven to 425F. Rinse the inside and outside of chicken. Remove any giblets from the cavity.
- Place chicken breast side up on roasting pan. Pat skin dry with a paper towel.
- Stuff cavity with onion, lemon, garlic and parsley. Tie legs together with cooking string.
Pour olive oil over chicken and massage into the skin. Tuck the wings under the chicken.
- Sprinkle a generous amount of salt and pepper on the chicken.
Chicken is done when the internal temp reaches 165F at the thickest part of the thigh and the juices run clear.
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.
Once the chicken is cooked. Remove from oven and cover with aluminum foil. Allow the chicken to rest for 15 minutes before carving.
*The calories calculated in this recipe is an estimate*