Whole Roasted Chicken

I have met a lot of people recently who don’t know how to roast a whole chicken. So I decided to dedicate an entry to doing just that…roasting a whole chicken. There are so many benefits to cooking the whole bird. You can get a lot of meals out of a whole chicken too. When I roast a chicken we have one dinner with the chicken, and roasted veggies, then sandwiches the next day, then a casserole for dinner, and last but not least, chicken soup. Lots of bang for your buck I would say!! Perfect on a cold winter day.

There are also many ways to do it. The way I did it for this recipe is in a cast iron dutch oven. A side note; I have to say if you don’t already have a nice dutch oven or cast iron pot of sorts, it is a great thing to invest in. My husband bought me a Staub pot for my birthday last year and I cook in it all the time.

Another method for cooking a whole chicken is to cut out the backbone of the bird so it lays flat. I like doing this if I don’t have all afternoon to let the bird slowly roast in the oven.

Recently my mom and I even cooked a whole chicken on the grill. We cut it up into pieces and roasted it in a pan on the grill.

So your options are endless…always a good plan to cook the whole bird, much more flavor!

Ingredients

  • 1 whole chicken
  • 4-5 carrots, peeled and chopped
  • 2 medium onions or 1 large onion, chopped
  • 3 cloves garlic - minced
  • 2 bay leaves
  • 2 skeins of celery - chopped
  • Salt & pepper
  • Steak seasoning

Directions

Prepare a clean sink, free of dishes. Place chicken in sink and remove the store packaging. Inside the cavity of the chicken is usually a bag with all the gizzards and such, take that out and dispose of it.

Rinse the chicken inside and out with cool water. Pat dry with paper towels and place in the pan you are cooking it in. I used the dutch oven, but a small roaster pan or large casserole dish would work just fine.

Take the salt, pepper, and steak seasoning and season both sides. I make my own steak seasoning so it has all the herbs and spices I would normally put on the chicken. If you have a seasoning blend that you like better than go ahead and use that.

Washing your hands in between if you are touching the spices after touching the raw chicken. Rinse out your sink with an all purpose kitchen cleaner or a 10/1 ratio bleach cleaner. Chicken can carry a lot of bacteria so you can never be to careful!

Cut all your vegetables into large chunks and place in and around your chicken. Not too small because by the time you are done cooking they will have turned to mush. Add 1 cup water to the bottom of the pan and cover with aluminum foil or a lid.

Bake at 350 for a 2-3 or until juices run clear. It depends on how big your bird is as to how long it will take. Let the chicken rest for at least 15 minutes before cutting into it.

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6 thoughts on “Whole Roasted Chicken

  1. YUM :)
    I have to say my favorite part of this entire thing, was the wonderfully detailed bit on working with raw chicken!! And SANITIZING stuff :) Being a germ freak, and having worked in kitchens as long as I did, I’m crazy about working with raw chicken and not cross contaminating things… people make fun of me!

  2. We love grilling a whole chicken on the grill – especially beer can chicken – it tastes amazing (and we don’t cut it up but just grill the thing whole – it’s great).

    I’m wondering if could make this recipe in a crockpot. I’m trying to find things my husband can make easily since I’m working a lot now and he feels very comfortable with the crockpot, so that would make this recipe all the more appealing to him.

    Thanks for your website – I love reading the posts you put up and it’s given me some great ideas!

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