Juicy Whole Roasted Chicken
This juicy whole roasted chicken recipe is easy to make and perfect every single time. 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 fall in love with this dish.
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 allow it to cook for much longer in the oven. 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 salt and 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.
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 30-40 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 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 prepared onion and orange pieces. You will also add the fresh herbs.Cover the bird in the butter using your hands. Be sure to get under the skin and on top of the skin.
Next, pour the bone 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.
Cooking Times for Whole Roasted Chickens
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 Times
- 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 Times
- 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.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in a pan with the homemade gravy. Looking for more chicken recipes? Try my Citrus and Herb Whole Roasted Chicken.
Juicy Whole Roasted Chicken
Ingredients
- 5 lb. whole chicken
- 2 tablespoons olive oil
- 4 stalks celery, rinse and remove ends
- 1 lb. small potatoes, rinse and leave skin on
- 3 carrots, rinse, peel, remove ends and chop in half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16.9 ounces bone broth
- ¼ cup salted butter
- 1 small onion, peel and quarter
- 1 orange, rinse, leave skin on and quarter
- 3 sprigs thyme
- 3 sprigs rosemary
- 3 sprigs fresh parsley
Equipment
- 1 5.5-quart Dutch oven
Instructions
- Preheat the oven to 350 degrees.
- Remove the chicken from the refrigerator and let it rest at room temperature for 30-40 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 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 raw 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. Add the fresh herbs inside the cavity as well. Cover the bird in the butter using your hands. Be sure to get under the skin and on top of the skin.
- Next, pour the bone 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 helps lock in the juices.
