Roasted Whole Chicken

Recipe Ingredients

Look below for the ingredients you’ll need to make this roasted chicken.

Baby Potatoes: There are a lot of varieties of baby potatoes, but they all have a thin skin and hold their shape well, perfect for roasting whole. Choose any variety you like. They usually come in a 24-ounce bag.

Baby Carrots: Another timesaver! Baby carrots, which are already washed and prepped, come in a 16-ounce bag.

Yellow Onion: Yellow onion is a classic ingredient in roasted chicken. It has a sharp, clean flavor that gets sweet when roasted and holds its shape well for serving.

Garlic: Look for a large bulb with tightly-packed cloves.

Whole Chicken: We’ve opted for a smaller chicken to cut down on roasting time. If you can’t find a 4-pounder, a larger one will work, but keep in mind it will need longer to cook. 

Other Ingredients You’ll Need: Olive oil, salt, pepper.

How to Make Roasted Whole Chicken

Here’s how to roast a whole chicken.

1. Season the Potatoes and Carrots

Toss the potatoes and carrots with oil and seasonings. Push the vegetables towards the outer edge of the roasting pan and add the garlic and onion in the center.

2. Season the Chicken

Season the chicken all over (and inside!), and rest it breast-side up on top of garlic and onion.

3. Roast and Carve

Roast until the veggies are caramelized and soft, chicken skin is crispy and browned, and the meat is cooked through. Use a food thermometer to make sure the thickest part of the thigh is at least 165°F. Carve and serve the chicken with vegetables, drizzling pan juices over the food. If you're new to cooking whole birds, here's a primer from our kitchen on how to carve a chicken.

How to Store (and Reheat) Roasted Whole Chicken

If you have any leftovers, here’s how to store and reheat them. 

Refrigerator  

Transfer any leftover chicken and vegetables to an airtight food storage container and store in the fridge for 3 to 4 days. 

Freezer  

While we don’t recommend freezing the vegetables, shred any leftover chicken and place in an airtight food storage container or freezer-safe zip top plastic bag. Store in the freezer for up to 3 months.

Reheating

• From Fridge: Place chicken and vegetables on a microwave-safe plate. Cover and heat in the microwave on Medium-High for 2 to 3 minutes, stirring after each minute or so. Heat the chicken until the internal temperature reaches at least 165°F (use a food thermometer).  
• From Frozen: To reheat shredded chicken from frozen, let thaw in the refrigerator overnight. Once thawed, use for salad, soup, casseroles, etc.