Whole Roasted Chicken -

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Whole Roasted Chicken

A budget friendly recipe for making a whole roasted chicken!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 799kcal

Preheat oven to 425℉.
Place your birdie on a stable work surface.
Reach in through the larger of the two cavities and pull out the stuff wrapped in paper.
Prepare your veggies to your liking. They will cook down considerably, so don't worry too much about slicing them properly. Just chop them up roughly into big chunks if you are using them. Place them into the roasting pan around the perimeter of the roasting rack or across the bottom of the pan under the rack. Whatever works best for you.
In a small mixing bowl, mix the tarragon, lemon zest, garlic powder, onion powder, pepper and olive oil.
Separate the skin from the meat by moving your fingers around under the skin. You're not removing the skin, just separating it from the meat so you can get the spices under there.
With your hand, rub the majority of your spice mix under the skin, covering as much of the bird as possible. Rub the remaining spice mix all over the rest of the outside of the bird.
Place your bird on top of the roasting rack (or on top of your veggies if you don't have a rack) and put the whole pan into the preheated oven. Bake for approximately 20 minutes. Reduce the oven heat to 375℉ and continue roasting until your chicken reaches at least 165F. See notes above on where to take the temperature. Cover loosely with foil if the skin starts to brown too much.
Allow the chicken to sit for 10-15 minutes before you cut into it. Cut and serve.

Please note that the nutrition data below is not very accurate and will depend on the size of your chicken and the final yield.