Juicy Whole Roasted Chicken

by Sarah Thomas-Drawbaugh December 12, 2021

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This Juicy Whole Roasted Chicken recipe is easy to make yet looks elevated. It’s perfect when you want something on the fancier side without a ton of effort. Made from a few simple ingredients, your family will love this juicy, flavorful recipe. Perfect for the holidays or any occasion, you’re going to love this juicy chicken recipe.

Looking for more chicken recipes? Try my Juicy Pan Roasted Chicken Breasts or my Herb and Citrus Roasted Spatchcocked Chicken. This Citrus and Herb Whole Roasted Chicken is a beauty too!

Juicy Whole Roasted Chicken – Healthyish Foods

Table of Contents

Why You’ll Love This Recipe

Looks impressive. This whole roasted chicken looks impressive but is very easy to prepare. Making it perfect for smaller gatherings or holidays when you want to serve something nice without a ton of effort.
Perfect for meal prep. Make this whole chicken for the week ahead. There’s plenty of chicken to last a few days.

Recipe Ingredients

Whole Chicken – You will need a whole chicken for this recipe. Option to spatchcock it for quicker cooking. However, if left whole, you will need to cook it longer. Both options are great.
Fats – Olive oil and butter. This recipe calls for both olive oil and butter to add flavor and richness to the gravy. Plus, it keeps the chicken moist when roasting.
Aromatics – Onion, orange, potatoes, celery, carrots, thyme, rosemary and parsley all add a depth of flavor to this recipe that’s hard to resist. Plus, they make the gravy extra flavorful.
Seasoning – Classic kosher salt and cracked black pepper work perfectly in this recipe. Especially when combined with the aromatics and juicy chicken.
Bone Broth – You’ll want to add about 2.5 cups of bone broth to the bottom of the Dutch oven. This allows the gravy to develop and prevents burning. Option to use low sodium chicken broth instead.

How to Make a Juicy Whole Roasted Chicken

Preheat the oven to 350 degrees. For this recipe, you’ll need a 5 lb. whole chicken. I love using Smart Chicken because it is moister and juicier than any other chicken I’ve ever tasted.
Start by removing it from the refrigerator and letting it rest at room temperature for 20-25 minutes.
Next, remove any packaging and be sure to take out any giblets that may be hiding inside of the bird’s cavity. Rinse the chicken under cold water and pat it dry with a clean towel. Be sure the chicken is very dry as this will help you achieve a crispy skin. Season the inside of the bird with kosher salt and pepper. Set it aside.
Grab a 5.5-quart Dutch oven. Add olive oil to the bottom of the Dutch oven.
Next, add the potatoes, carrots, and celery. Place the whole chicken on top of the potatoes, carrots and celery. Stuff the cavity of the bird with the quartered onion and orange pieces. You will also add the fresh herbs. Cover the bird in unsalted butter using your hands. Be sure to get under the skin and on top of the skin.
Next, pour the bone broth or chicken broth into the Dutch oven. This will prevent the ingredients on the bottom of the pan from burning and will be used to occasionally baste the bird. Place the chicken in the oven and cook for 2 – 2 ¼ hours or until the internal temperature reaches 165 degrees Fahrenheit.
Option to broil the chicken for 2-3 minutes at the end to ensure you get a crispy brown skin on top. Let the chicken rest for 10-20 minutes before slicing. This locks in the juices.

How to Store

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in a pan with the homemade gravy.

Cooking Time for Whole Roasted Chicken

It is very important to ensure the chicken is cooked through. Please click here to see the FDA’s recommended safety guidelines for cooking chicken and other meats. However, the standard cooking times are below.
Personally, I like slow roasting chicken at 350 because it allows the meat to cook through without drying it out or burning the outer skin before it is done in the center. You will want any juices to run clear to ensure doneness.
Also, be sure to use the pan juices for a homemade gravy. Pour the gravy over the chicken and potatoes for the ultimate meal!

Unstuffed Whole Chicken Cooking Time

3 lb. chicken 1 ¼ – 1 ½ hours at 350 degrees or until the internal temperature reaches 165 degrees.
4 – 5 lb. chicken 2 – 2 ¼ hours at 350 degrees or until the internal temperature reaches 165 degrees.
6 lb. chicken 2 ¼ – 2 ½ hours at 350 degrees or until the internal temperature reaches 165 degrees.

Spatchcocked Chicken Cooking Time

3 lb. spatchcocked chicken 55 – 65 minutes at 400 degrees or until the center reaches 165 degrees.
4 lb. spatchcocked chicken 1 ¼ hours – 1 hours 25 minutes at 400 degrees or until the center reaches 165 degrees.
5 – 6 lb. spatchcocked chicken 1 ½ hours – 2 hours at 400 degrees or until the internal temperature reaches 165 degrees.

Frequently Asked Questions

Can I make gravy from the drippings?

Yes! Use a fat separator with a built in strainer to separate the pan juices from the fat and herbs. Then, make a simple roux from butter and flour. Once the roux has lightly browned, slowly pour the pan juices into the roux to form a gravy.

Is this good for meal prep?

Yes! It’s always a good idea to have a whole roasted chicken in the refrigerator. You can make so many different meals from the meat.

Is it better to make whole roasted chicken for Thanksgiving?

It can be! Whole roasted chicken is great for smaller gatherings where you might not want a large turkey. It’s also great if you prefer the flavor of the meat.

Other Chicken Recipes to Consider Trying

posted in: Chicken Recipes, Dinner Recipes, Holiday Recipes

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