Name: Whole Roasted Chicken
Prep time: 7 min
Cook time: 120 min
Total time: 127 min
Ingredients: 1 whole chicken; 1 cup water; 2 tablespoons butter (softened); 1 teaspoon garlic (granulated); 1 teaspoon parsley (dried); 1 teaspoon salt; 1/2 teaspoon pepper

Whole Roasted Chicken makes for a delicious family meal and can even be used after enjoying with our recipe tips for chicken stock also known as bone broth using the leftover oven roasted chicken.

How long does it take to roast a whole chicken?

Cooking time will depend on the size of your chicken. You want to roast a whole chicken for 20 minutes per pound and then take the temperature to see if it’s ready when the time is up.

where do you temp a whole chicken?

Insert a thermometer into the meaty part of the leg without hitting the bone. Cook until it registers 165 degrees F.

how to make whole roasted chicken

Preheat oven to 400 degrees F.
Place the chicken in a casserole dish.
Pour 1 cup of water into the baking dish.
Rub the chicken with the butter and seasonings and then bake uncovered for 15 minutes at 400 degrees F, then reduce to 350 degrees F for the remaining cook time.

how do you serve whole roasted chicken?

Once the chicken is fully cooked we allow it to rest and then make the chicken gravy. We add water into the casserole dish so we don’t have to add any stock to our homemade gravy.

We serve with a side salad, buttered corn, and perfect mashed potatoes – purple mashed potatoes pictured.

make bone broth also known as chicken stock

Don’t throw away the bones! Instead place them into a pot with veggies, water, and seasonings to make a delicious and filling broth. We don’t eat from the bones and save each bone from every meal, even when we make chicken legs. I remove the meat from the bones and then place them into the freezer. One whole chicken makes about 3-4 quarts of broth. Vegetables we add are carrots, celery, garlic cloves, onion (use the skins for a darker broth), turmeric, and then parsley, peppercorns, salt, and a little apple cider vinegar.

We simmer it on low for at least 5 hours on the stove top or 12 hours in the slow cooker. Once the broth is done you’ll strain all of the broth from the veggies and bones.

You can also do this with turkey bones as well to make a turkey stock, beef bones for beef stock and so on.

recipe notes:

Instead of using melted butter we use softened butter that we smear all over the chicken.
Use the pan juices to make homemade gravy.
Make sure the internal temperature of the dark meat reaches 165 degrees F and juices run clear.
Place herbs, citrus, or a whole head of garlic into the chicken cavity for even more flavor.
Allow the chicken to rest before slicing. Place it on a cutting board so you can make the gravy.

We hope you enjoy this roasted chicken recipe as much as we do! Be sure to comment and rate and let us know what you think! 🙂