Name: Roasted Whole Chicken
Prep time: 10 min
Cook time: 90 min
Ingredients: 1 (4 pound) whole chicken ((remove giblets and neck from chicken)); ½ tablespoon ground cumin; ½ tablespoon ground coriander; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; ½ teaspoon brown sugar; 1 tablespoon coarse kosher salt; 2 tablespoons olive oil; 1 tablespoon fresh whole black peppercorn ((crushed)); 1 pound baby potatoes ((wash and cut in half) ); 2 carrots ((peeled and cut into 2-inch pieces)); 2 celery sticks ((cut into 2-inch pieces)); 6 garlic cloves; 1 yellow or red onion ((cut into big chunks)); olive oil; salt and black pepper

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Enjoy a roasted whole chicken with juicy, tender meat, crispy golden skin, and perfectly seasoned flavors. Roasted alongside fresh vegetables like carrots, potatoes, celery, garlic, and onions, this complete meal offers a savory balance of flavors. It's the perfect choice for family dinners, combining a delicious roasted whole chicken with hearty vegetables in one easy-to-prepare dish

Roasting a whole chicken is one of the most rewarding ways to cook a meal. The secret lies in achieving that perfect, crispy skin and juicy meat. Key ingredients like garlic, cumin, and coriander elevate the flavor, while roasted vegetables add depth and texture.

This oven roasted whole chicken with vegetables dinner is an easy, impressive comfort food, great for gatherings or casual family meals.

This roasted whole chicken recipe is inspired by my popular grilled chicken wings and roasted half chicken recipes. It pairs perfectly with garlic butter rice or saffron rice.

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Ingredients for Roasted Whole Chicken
How to Roast Whole Chicken in the Oven:
Tips for Perfect Roasted Whole Chicken:
How to Store Leftovers:
Reheating:
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Ingredients for Roasted Whole Chicken

To make a perfectly roasted whole chicken, you only need a few simple ingredients. Each one plays an important role in creating a flavorful, juicy chicken with crispy skin.

Whole Chicken – The base of the dish, providing juicy meat and crispy skin.
Cumin Powder – Adds a warm, earthy flavor with a touch of smokiness.
Coriander Powder – Brings a citrusy, slightly sweet flavor to balance the spices.
Garlic Powder – Gives a rich, savory depth to the chicken’s seasoning.
Onion Powder – Adds an extra layer of savory, umami flavor.
Kosher Salt – Enhances the natural flavors of the chicken.
Brown Sugar – Helps create a slightly sweet, caramelized crust on the skin.
Oil – Keeps the chicken skin crispy and golden.
Freshly Cracked Black Pepper – Adds a subtle, spicy kick to the seasoning.

How to Roast Whole Chicken in the Oven:

Here's a step-by-step guide for making roasted whole chicken:

Season the Chicken.

Step In a small bowl, combine the cumin powder, coriander powder, garlic powder, onion powder, kosher salt, brown sugar, and black pepper. Add a little oil to create a paste-like consistency. Rub the dry rub mixture all over the chicken, making sure to coat it evenly, including under the skin for maximum flavor. Allow the chicken to marinate overnight, up to 24 hours. This gives the spices time to infuse the chicken with flavor.

preparing vegetables in a pan for roasting.

Prepare the Vegetables

In a large roasting pan, scatter sliced onions, garlic, potatoes, carrots, and celery sticks. These vegetables will soak up the chicken's juices as it cooks and make a delicious side dish.

chicken and vegetables in a roasting pan.

Roast the Chicken.

Carefully place the seasoned chicken on top of the vegetables in the roasting pan. Set your oven to 450°F. Once it's preheated, cook the chicken for 15 minutes. After 15 minutes, lower the oven temperature to 350°F. Roast the chicken for 20 minutes per pound, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.

Let the Chicken rest.

Allow the chicken to rest for 10-15 minutes after cooking before carving and serving.

Tips for Perfect Roasted Whole Chicken:

Here are some tips for making the perfect roast chicken at home.

Cut Veggies Evenly: When preparing your vegetables, cut them into large, evenly sized chunks. This ensures they cook at the same rate, so you’ll get tender carrots, potatoes, and onions that are perfectly roasted by the time your chicken is done.
Use Freshly Cracked Black Pepper: For the best flavor, always use freshly cracked black pepper instead of pre-ground. The fresh pepper adds a more aromatic and bold kick to your seasoning blend.
Don’t Skip the Marinating: For maximum flavor, let the chicken marinate for at least 3 hours, or overnight if possible. The longer it sits, the more the spices will penetrate the meat and skin.
Rest the Chicken Before Carving: After roasting, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist and tender.
Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) at the thickest part of the thigh to ensure it’s fully cooked.

How to Store Leftovers:

To store leftover roasted whole chicken properly and keep it fresh, follow these steps:

Let the Chicken Cool Down: After roasting, allow the chicken to cool at room temperature for about 30 minutes (but no longer than 2 hours) to prevent bacterial growth.
Remove the Meat (Optional): For longer storage, remove the meat from the bones to prevent drying out. You can shred, slice, or keep it in chunks. Alternatively, store the chicken whole.
Wrap It Well: For whole chicken: Wrap tightly in plastic wrap or foil, then place in an airtight container or freezer bag. For shredded or chopped chicken: Store in an airtight container or resealable bag, removing as much air as possible.
Label and Date: Label the container or bag with the date to keep track of how long the chicken has been stored.
Store in the Refrigerator or Freezer: Store chicken in the fridge for up to 3-4 days or freeze it for up to 4 months in a freezer-safe container or bag. You can find more info about it here.

Reheating:

Reheating leftover roasted whole chicken while keeping it moist and flavorful can be a little tricky, but with the right method, it’s easy! Here’s a simple guide to reheating a whole roasted chicken:

Option 1. Reheat in the Oven (Best method)

Reheating in the oven is ideal because it helps maintain the crispness of the skin while keeping the meat moist. Preheat the oven to 350°F (175°C) and let the chicken sit at room temperature for 20-30 minutes. Place it on a pan, cover with foil, and heat for 25-30 minutes until the internal temperature reaches 165°F (74°C), uncovering for the last 5-10 minutes to crisp the skin. Let it rest before carving.

Option 2. Reheat in the Microwave (Quicker, but not as crispy)

If you’re in a rush, the microwave can work, though it might not keep the skin crispy. To reheat, simply carve the chicken into smaller pieces, cover with a damp paper towel, and microwave on medium for 2-3 minutes, checking the temperature every 30 seconds until it reaches 165°F. For crispy skin, broil the pieces for a few minutes after microwaving.