The Perfect Whole Roasted Chicken

Have you ever wanted to roast a whole chicken, but have been too intimidated to try it? Worried about ending up with yet another dry chicken breast? Fear no more! This whole roasted chicken was one of my absolute go-to recipes while I was a time-restricted, stressed out grad student. It takes hardly any prep, basically zero attention, and it turns out perfect EVERY time. That's right! I've never had this turn out poorly. No dry chicken here! It's also great for meal prep because you get at least 4 portions out of this and it reheats really well.

To start, you want to prep your chicken. Rinse and dry it, and if you're feeling fancy, rub it down with some ghee or your favourite cooking fat. I also really like Fatworks duck fat. If you like to eat the skin then I'd recommend doing this. Then add whatever your favourite herbs and spices are to both sides. I listed mine below and you should definitely give my fav pink himalayan garlic salt a try! Place it in the center of your roasting pan/baking dish (I've used a glass baking dish, and a metal and ceramic roasting pan and they all turn out). The trick is to put the chicken in "upside-down" aka breast side down. This keeps it from drying out! Yay!

Then rinse and chop your veggies. I like to halve the brussels sprouts so they cook more fully and are less bitter. This kind of caramelized magic happens that's to die for. Then add those to the pan, sprinkle some more herbs, and pop it in the oven!

When there is about 10-15 minutes left, the chicken starts to really release some juices (gut healing gelatin!) that will cook into your veggies. You'll want to stir them so they are coated in the juices, then you get the caramelized yumminess. Just look at those sweet potatoes!

If you end up with leftovers, I'd recommend removing the meat from the carcass while it's still warm. It comes off much easier than after it's been refrigerated. Then you can save the carcass to make bone broth! Use it within a couple days, or freeze it for later.

The Perfect Whole Roasted Chicken

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 70 minutes (for 4lb chicken), 90 minutes (for 5lb chicken)

Total Time: 75-95 minutes

Cooking Materials:

Large roasting pan/baking dish

Cutting board

Chef's knife

Measuring spoons (or you can eyeball it!)

Ingredients (organic, non-gmo):

Whole free-range chicken

1 package (12 oz.) Brussels sprouts

2 large sweet potatoes

2 tbsp ghee or favourite cooking fat (try duck fat! It's delicious!)

Herbs x2

~2 tbsp Thyme

~1 tbsp Poultry Seasoning (sub with Sage if AIP)

~1 tbsp Onion Powder

~1 tbsp Garlic Powder

~1 tsp Garlic Salt


1. Preheat oven to 400˚F on bake.

2. Prep the chicken. Rinse and dry it. Rub whole chicken with ghee, then sprinkle with herbs. Place breast side down in the center of the baking dish.

3. Prep the veggies. Rinse and slice the sweet potatoes into ~1/2" sections. Rinse and halve the brussels sprouts. Add to the baking dish and sprinkle with herbs.

4. Put in the oven and relax! A 4lb chicken will take about 70 minutes, and a 5lb chicken about 90 minutes.

5. When there is about 10 minutes left, stir the veggies. When done, remove and let rest for at least 5 minutes, then enjoy!


Nutrition Facts (5lb chicken for 6 people):

Calories 628 Total Fat 17g Saturated Fat 5g Cholesterol 320mg Sodium 793mg Potassium 253mg Total Carbohydrates 14g Dietary Fiber 2g Sugar 3g Vitamin A 160% Vitamin C 27% Calcium 2% Iron 11%


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