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A wooden table with a candlestick, herbs in a bowl, a brown gingham cloth, and a roast whole chicken.
Roasted chicken in cast iron pan on a rustic wooden table.

Learn how to roast a whole chicken that is delicious and juicy inside, and golden brown on the outside. These easy steps will show you how, and ways to get the most out of this meal.

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Where is the best place to buy a whole chicken?

So are you wondering how to roast a whole chicken to perfection? There are so many options when purchasing a whole chicken. Any local supermarket or large retailer will have a selection of sizes and types.

Online retailers such as Azure Standard, Organic Prairie, and The Family Cow have whole chickens for sale. Most areas even have farmers markets or local family farms where you can find your chicken as well.


Where do we prefer to buy our chicken? Why?

We have several places that we purchase meat from, specifically chicken. My first choice will always be a local farm I have visited. I love to be able to support small, local businesses and see the farm firsthand.

When I am unable to purchase local, my close second choice is a food co-op like The Family Cow. I have purchased from them for years, and know their products are all high quality and delicious.

Why do we choose local or farms we trust? Supporting the local economy is important to my family. We also have found better business practices, more integrity, and quite frankly, better taste when buying from farms we know and trust.


Why should you roast a whole chicken to perfection?

There truly are so many ways to cook chicken. But this method has proven to be the easiest and most flavorful.

Plus, preparing a whole chicken versus only purchasing parts such as wings or thighs provides the opportunity to create multiple meals at one time. And don’t forget when you have used every last bit, you can still make broth from what is left!

Roast Whole Chicken in cast iron pan on wooden table in front of wood stove.
Roast chicken in cast iron pan on table in front of woodburning stove.

What You Will Need:

  • Whole Chicken (this recipe is based on a 4lb. Pasture Raised Whole Chicken)
  • Cooking Oil (we prefer Avocado Oil, but you can use Olive Oil or even Butter)
  • Unrefined Sea Salt (we prefer Redmond’s Real Salt)
  • Ground Black Pepper
  • Chicken Broth or White Cooking Wine
  • Optional: herbs or seasonings to use as a rub (we sometimes will use herbs such as Rosemary and Sage)
  • Roasting Pan and rack or a Dutch Oven and lid
  • Foil, if using a Roasting Pan

What side dishes go with Roast Chicken?

The sky is the limit when it comes to what you can pair with this dish. Chicken is just so versatile!

Any of your favorite vegetables will be an excellent addition. We love corn, green beans, asparagus, brussels sprouts, and potatoes. Because chicken is so versatile, it also pairs well with casseroles.

Helpful Hints!

  • What size chicken to buy? A good estimate is about 3/4 pound per person.
  • This recipe is based on a 4-pound bird, you will need to adjust your cooking time for a larger one.
  • If frozen, place your chicken in the fridge for 24 hours before you intend to roast it.
  • First time roasting pasture raised poultry? The secret is the low temp and slow roasting to keep the meat tender and juicy.
  • Want to get that crispy golden look? Make sure to dry the chicken well after rinsing!
  • Is it done? A whole chicken is safely cooked when the internal temperature reaches 165 degrees Fahrenheit. Place a kitchen thermometer into the thickest part of the thigh to check.

That’s all there is to it! So tell me, have you tried to roast a whole chicken before? What are your favorite side dishes to go with chicken? Leave me a comment below, and be sure to subscribe to our email list to be notified about new recipes, DIY, and simple homemaking tips and ideas.

Also, be sure to check out these links to the other bloggers on having a Healthy Kitchen! You wont want to miss the yummy recipes and helpful tips!

Roast Chicken in a cast iron pan on a checkered cloth on a wooden table with a rustic candle holder and wooden bowl

Easy Roast Chicken

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 55 minutes

A tender and juicy chicken that is golden brown and roasted to perfection.

Ingredients

  • 4 lb. Whole Chicken (pasture raised preferred)
  • 2T Avocado Oil (or cooking oil of your choice)
  • Unrefined Sea Salt (to taste) (we like Redmonds Real Salt)
  • Ground Black Pepper (to taste)
  • 1/2 cup Chicken Broth or White Wine or Water
  • Optional: any herbs or seasoning you like (I recommend Rosemary and Sage)

Instructions

  1. Preheat oven to 275 degrees Fahrenheit.
  2. Rinse the whole chicken and pat it dry.
  3. Drizzle avocado oil over the whole chicken and rub with unrefined sea salt and ground black pepper. To simplify, you can mix all three of the ingredients together and then rub on to the chicken.
  4. Place whole chicken onto rack in baking dish or roasting pan.
  5. Add 1/2 cup of broth, wine, or water to the pan.
  6. Place pan with covered chicken (cover to prevent drying out) into your preheated oven for 2 hours.
  7. Increase oven temperature to 375 degrees Fahrenheit and cook for 30-45 minutes. I uncover mine when only 20 minutes is remaining.
  8. Allow the chicken to rest for 10 minutes before carving. This helps the meat to stay tender.

Notes

  • What size chicken to buy? A good estimate is about 3/4 pound per person.
  • This recipe is based on a 4-pound bird, you will need to adjust your cooking time for a larger one.
  • If frozen, place your chicken in the fridge for 24 hours before you intend to roast it.
  • First time roasting pasture raised poultry? The secret is the low temp and slow roasting to keep the meat tender and juicy.
  • Want to get that crispy golden look? Make sure to dry the chicken well after rinsing!
  • Is it done? A whole chicken is safely cooked when the internal temperature reaches 165 degrees Fahrenheit. Place a kitchen thermometer into the thickest part of the thigh to check.
  • Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    A wooden table with a candlestick, herbs in a bowl, a brown gingham cloth, and a roast whole chicken.

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    8 Comments

    1. Sounds like a great way to do it, I have never used a wine to roast a chicken, I will have to try this, thank you!

      1. It is especially important to roast a chicken low and slow when they are free range so that the meat stays tender and juicy. We do too, you get so much more for your money when using a whole chicken! So nice to chat with you, LaDonna!

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