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roasted whole chicken recipe.

Roasted Whole Chicken

Author: Rika
133kcal
5 from 1 vote
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Prep 10 minutes
Cook 1 hour 30 minutes
Enjoy a perfectly roasted whole chicken with tender, juicy meat, crispy golden skin, and expertly seasoned flavors. Roasted alongside fresh vegetables like carrots, potatoes, and onions, this flavorful, all-in-one meal offers the ideal balance of savory tastes. Perfect for family dinners, this easy-to-prepare dish combines a delicious roasted whole chicken with hearty vegetables for a satisfying meal everyone will love.
Servings 6
Course Main Course
Cuisine American

Equipment

  • a roasting pan
  • cooking twine

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)
Roasted Vegetables:
  • 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

Method

  1. In a small bowl, mix cumin, coriander, garlic powder, onion powder, salt, brown sugar, black pepper, and oil. Rub all over the chicken, including under the skin.
  2. Place the chicken on a rack set over a baking sheet. Marinate, uncovered, in the fridge for 12-24 hours.
  3. Preheat the oven to 450°F. Meanwhile, remove the chicken from the fridge, tie the legs with twine, and let it sit at room temperature for 20-30 minutes.
  4. In a large roasting pan, scatter diced onions, potatoes, garlic, carrots, and celery. Drizzle with a little oil and season with salt and pepper. Carefully place the seasoned chicken on top of the vegetables, breast side up.
  5. Roast the chicken for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue cooking for 20 minutes per pound, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. To keep the chicken moist, spoon or brush some of the liquid from the pan over the chicken a few times while cooking.
  6. Once cooked, let the chicken rest for 10-15 minutes before carving. Serve with the roasted veggies and enjoy!

Nutrition

Calories133kcalCarbohydrates21gProtein3gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol0.1mgSodium1235mgPotassium477mgFiber3gSugar3gVitamin A3421IUVitamin C19mgCalcium45mgIron1mg

Notes

Marinate the Chicken Safely. When marinating the chicken uncovered, place it on the bottom shelf of the fridge, away from fresh vegetables or produce to prevent contamination. If you're concerned, you can lightly cover the chicken with plastic wrap.
Mixed Vegetables. Feel free to adjust the types and quantities of vegetables to suit your preferences and the size of your roasting pan.  Make sure to choose carrots and celery that are thick and uniform in size so they cook evenly. 
Baking/Roasting Pan. Make sure to use a roasting dish or pan that can withstand temperatures up to 450°F.
Storage. Store the leftovers in the fridge for up to 3-4 days or freeze it for up to 4 months in a freezer-safe container or bag.
 
 

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