A classic whole roasted chicken is always a safe bet when you’re looking for an economical crowd pleaser. I find myself relying on whole chickens often since it’s difficult to find a local farm that’s willing to part with just the chicken breasts or thighs. This simple preparation boasts a perfectly crispy skin covered in just the right amount of herbs and salt. Cooking two whole chickens simultaneously is a great time-saver; in fact, I never cook just one. Use a pan large enough to hold both chickens in order to save space in the oven. You can remove the meat from the cooked chicken and freeze the meat in freezer bags, or you can simply freeze the entire cooked whole chicken. Both of these techniques work great for making less work down the road. If you have enough freezer space, you could even cook six to eight chickens at one time and store them all in the freezer.
Ingredients for whole roasted chicken
- 1 whole chicken, approximately 4 pounds (1.8 kg)
- 1 ½ tablespoons cooking oil (olive or avocado oil preferable)
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
How to make whole roasted chicken
- Preheat the oven to 425°F (218°C).
- Remove the giblets and neck from the chicken cavity, if present. Store these parts in the freezer to use for making stock at a later date.
- Evenly coat the entire chicken with oil. Mix together the garlic powder, sage, thyme, and salt and evenly sprinkle the mixture over the entire chicken, sprinkling any excess into the chicken cavity.
- Bake the chicken for 15 minutes and then reduce the heat to 375°F (191°C) and bake for another 45-65 minutes or until the juices run clear. Exact bake time depends on the size of the chicken. In general, it takes about 20 minutes of cooking time per pound of chicken.
- Allow the chicken to cool for 10 minutes before serving.
- Batch Cooking and Leftovers: Reserve the chicken carcass and freeze for later use.
- Use extra chicken in Grilled Chicken Salad with Fresh Vegetables and Chicken and Vegetable Coconut Curry Soup.
- Make It a Meal: Serve with Grain-Free Gravy, Apple Butternut Soup, and Garlicky Greens or below mentioned combination is good to go ahead.
Ten Perfect Side Dishes
Once you have roasted a delicious, crispy, juicy whole roasted chicken, you are going to need something to eat it with. From sweet potato carrots to silky mashed potatoes there are a wide variety of side dishes that are perfect for all roast chicken dishes. Here are ten of the best.
- Oregano Roast Potatoes in Lemon: In this delightful Greek inspired side dish, potatoes are seasoned in oregano and roasted in a tray of lemons.
- Roasted Carrots with Coriander and Caraway: There are many ways to cook carrots, and roasted with a tasty buttermilk dressing made with honey, caraway and coriander is one of them.
- Two Way Green Beans: Instead of boiling or steaming green beans, sauté them in garlic and butter and then simmer them in chicken broth.
- Roasted Asparagus with Asiago & Almonds: Shaved Asiago cheese and crunchy almonds make a tasty combination with asparagus.
- Butternut Squash & Tuscan Kale: A delicious and healthy salad with wheat berry.
- Potato Salad with Salsa Verde & Green Beans: Transform a traditional potato salad into something unique and original with tantalizing salsa verde made with chives and parsley try it with whole roasted chicken.
- Spicy Buttered Pureed Cauliflower: Spice up dull cauliflower simply by adding a dash of cayenne pepper.
- Creamy Rich Mashed Potatoes: If you want to know the secret to a perfectly smooth and silky mash potato, add mayonnaise.
- Spiced up Brussels Sprouts in Mint: Get the kids to eat Brussels sprouts by adding this delicious but simple vinaigrette made from mint and spices.
