Did you know that it’s both healthier and cheaper, to make your own oven roasted chicken at home versus buying one from the store? As a money saving hack at the farmer’s market, buying whole birds in bulk is a smart way to go. A Homemade Oven Roasted Whole Chicken is a win any night of the week.
If you haven’t seen it yet, I created an amazing download that shows you how to get the most for your money by shopping local – including farmer’s markets. One of those ways is buying in bulk. We are super blessed to have my parents over at Mighty Oaks Farm who butcher nearly 1,000 meat birds every spring into fall. They provide us with all we need for chicken. If you have a meat vendor at your local farmer’s market, definitely ask them if they sell in bulk or “by the animal” like pigs. That’s another way we’re able to have fresh food all year long and do it on a budget is through buying half pigs from my parents.
How to Roast a Whole Chicken
I know the task can seem daunting at first, but roasting a whole chicken is actually really simple. First, make sure the bird is thawed. If you get it frozen, simply put it on a plate and into the fridge for about 24 hours. Allowing it to thaw at a slower rate is best for any kind of meat. Once thawed, you’ll want to remove any extra moisture or parts. Take a couple paper towels and dab the chicken inside and out to get it as dry as possible. If your chicken came with innards like a turkey tends to, be sure to remove those. Don’t toss them though! Put them to the side to make homemade stock or gravy with them. YUM!
Next, in order to keep the chicken as moist as possible, I stuff it with vegetable ends such as celery, carrots, onions, garlic, herbs, and even a lemon. Whatever kind of vegetable or herbs you have that are on their way out would be of great use here. I stuff my chicken right full and also set the chicken on pieces of the vegetables like celery to give it a lift from the pan. I use the vegetables the same way you would use a wrack in a larger roast pan. You can certainly use a standard roasting pan in place of the vegetables though if you have it.
There are two ways that I tend to cook a whole chicken. One is oven roasted like this. The other is in a crock pot. With this style of oven roasted chicken, the desire is to get that skin crispy all the way around the bird. This is why when cooking in a cast iron pan, I use vegetables as my shelf. It gives the juices a place to run and collect, without making the bottom of my bird soggy. However, if I’m just going to use my bird for something like chicken salad, I’ll place the whole bird in a crock pot and let it cook since I’m really only after the meat and not a crispy skin.
Once you have your bird stuffed and resting on the vegetables, take your seasoning of choice and season it liberally. For super, extra crispy skin and a bit of a darker color, you can coat the chicken in extra virgin olive oil prior to seasoning it. But if the bird is dried really well, you will not need the oil.
Then simply place into a 350 degree oven until done. Depending on the size of the bird, this will typically take about an hour.
Tip: Don’t want the skin to get too crispy? When it’s gotten to your desired crispiness, simply cover it with aluminum foil and continue cooking.
What tools can you use to oven roast a chicken?
- sheet pan with a cookie sheet on top
- cast iron like the ones seen here from Lodge
- a roasting pan like that of one you would use for a turkey at Thanksgiving
- a casserole dish
Delicious sides for your Oven Roasted Chicken:
- Try these Campfire Potatoes in the oven from Homemade Hooplah
- Try these Orange Braised Carrots from Sugar and Soul Co
- Try these Oven Roasted Brussels Sprouts from Champagne Tastes
Homemade Oven Roasted Whole Chicken
It may sound too good to be true but I assure you, it’s just too good. You’ll be wanting to start your own farm after tasting how amazing these farm fresh birds are. With colder nights quickly approaching, this dinner is sure to warm you up and remind you of sunnier days.
I would love if after you try this recipe because I know you will, go ahead and rate the recipe with 5 stars! Leave me any comments or questions below and I’ll be happy to answer them. Then head over to Instagram and tag me in your stories @theKatieMChase and show me how you’ve made the recipe.
Oven Roasted Whole Chicken
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Onion Powder
- 1/2 Tablespoon Salt
- 1 teaspoon Pepper
- Vegetable ends - approximately one onion one lemon, 5 stalks of celery or carrots, 4 cloves of garlic
- 2 Tablespoon EVOO or Butter optional
- 1 5lb Whole Chicken
- Mix spices together in a dish.
- Pat dry chicken inside and out with a paper towel.
- Stuff chicken with vegetable ends similar to how you would a turkey. Layer vegetables on the bottom of your cast iron pan and set chicken on top to allow air and heat circulation.
- If desired, coat two tablespoons of EVOO on the chicken. Then sprinkle the mixed spices liberally all over the chicken.
- Place chicken in a pre-heated 350F oven for approximately 1 hour or until internal temperature of chicken reads 165F.
- Remove and let rest for approximately 10-15 minutes before carving to keep the juices in.