I make a whole roasted chicken at least once every two to three weeks. I love having it on hand not only for a delicious dinner but also for lunches. I make chicken salads, and sandwiches, throw them into pasta, or add it to a tortilla shell for a chicken wrap. It is so versatile and freezes well so you can have it at any time. Let me share with you how I make my whole roasted chicken.
Here we go.
1 whole chicken – thawed ( any innards removed if any- you can save those from a homemade broth)
2 tbsp coconut oil – melted and cooled
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper – to taste
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
1 lemon – quartered
- Preheat the oven to 425*.
- Pat the chicken dry and add the lemon to the inside of the chicken.
- Rub the oil over the outside of the chicken making sure to get into all the crevices.
- Mix the seasonings in a small bowl and sprinkle over the entire chicken evenly.
- Insert an oven-safe meat thermometer into the thickest part of the chicken. This is the thigh making sure not to hit a bone. Set the timer for the thermometer to 180*.
- Place the chicken in a large baking dish. I use cast iron with a lid. If you do not have a cast iron dutch oven then you can use a baking rack and just cover the chicken loosely with foil.
- Bake for 45 minutes to 1 1/2 hours. typically 1 1/2 hours. The time will go off when the chicken reaches 180*. If you do not have an oven-safe thermometer then you can cut into the chicken right at the thigh and if the meat is cooked through and is no longer pink, you are good to go.
- Remove from the oven and carefully remove the thermometer and let the chicken stand for about 10 minutes. DO NOT CUT INTO THE CHICKEN AT THIS TIME.
- After the chicken has rested you can slice and serve.
- The smaller the whole chicken the less time it takes to cook. The bigger the whole chicken the longer it takes to cook.
- I recommend getting an oven-safe thermometer. It just makes things so much easier and you are not stressing about the chicken being undercooked.
- When inserting the thermometer, make sure that you go into the thigh. Make sure you are not on a bone or touching a bone with the thermometer. This will give a false reading and typically make you either undercook or overcook the chicken.
- I usually take the lid off (or remove the foil) during the last 15 to 20 minutes of cooking time so the skin gets nice and crisp and golden brown.
- Let the chicken rest for at least 10 minutes before carving. This helps the chicken stay nice and juicy and not dry and crunchy. lol.
- Serve this how your family will enjoy it. I typically serve this with brown gravy, rice, and a steamed or roasted veggie. Sometimes mashed potatoes.