This recipe for easy roast whole chicken is a standard in our kitchen. It is simple and does not require a lot of maintenance to get it to dinner to the table. The best part is that you can make this recipe with only a few ingredients! This recipe is kosher, non-dairy, and gluten free. Read on to learn how to make the best easy roast whole chicken recipe.
Quick and easy
Chicken dishes provide the backbone of a lot of our Shabbat and Yom Tov meals (pun intended). Good examples of this are Chicken Marsala, Stuffed Chicken Breast, and even our recipe for Chicken Soup. While those recipes are not that difficult to prepare, they are nowhere as easy as this oven roasted whole chicken. This skin comes out crispy and the meat is flavorful, tender, and juicy.
chicken - the whole chicken, not cut up
onion - for flavor
seasoning salt - for flavor
black pepper - for flavor
garlic powder - for flavor
chicken soup consomme - partially for flavor but mostly to keep the chicken moist while cooking.
hot water - to make the consomme
A Step by step guide to making this recipe
Time needed: 1 hour and 35 minutes.
Easy roast whole chicken step by step
- Season and flavor the chicken.
In a separate bowl, mix the salt, pepper, garlic powder, and seasoned salt together to make the seasoning mixture. Rub the seasoning mixture over the surface of the chicken. Make sure to also rub it into the cavity as you want to make sure that flavor gets everywhere.
- Stuff the chicken
Take the onion slices and stuff them into the cavity of the chicken. This will help to flavor the chicken from the inside as it cooks. Cooking the chicken this way will give it tons of flavor and make it super tasty!
- Make the chicken consomme
According to the instructions on the package, prepare the chicken consomme with the hot water. Pour into the baking pan.
- Roast the chicken.
Bake the chicken for 45 minutes uncovered. Remove and baste with the juices in the pan. Cook the chicken for another 45 minutes or until the internal temperature reaches 165ºF. Remove and baste again.
The answer to this question depends on a lot of things, such as, the size of the bird, the temperature of the oven, covered or uncovered...etc. For this recipe, you will roast a chicken that is medium sized for a total of 90 minutes uncovered and this will get it to an internal temperature of 165ºF. For larger birds you will need slightly longer and for smaller chickens slightly less time.
Stick to the recipe. Seriously, most recipes will give a range of times in which the chicken will be done; the important part is that the chicken is at an internal temperature of 165ºF. The reason for the range of times is that 165ºF will be reached earlier or later depending on your oven, altitude, etc. and it is impossible to account for all of this in one recipe. If you are concerned about the chicken drying out, check it towards the beginning of the cooking time range and work from there. The chicken only dries out if it is cooked too long.
This recipe does not call for covering when roasting but there are plenty of roasted chicken recipes that do. A lot of times, roasting a chicken with a cover will not allow the skin to crisp up. Crispy skin is a big part of this recipe. Cooking the chicken uncovered gives it a much more solid texture while covering it while roasting will often make it more tender.
When storing the chicken, you will want to make sure that you first cut it into pieces. This will make it easier to store or freeze. Additionally, the carcass and neck can be set aside to use for making Chicken Soup. Store the leftover chicken in the refrigerator where they should keep for 3-5 days or you can freeze them for about 4 months.
More recipes like this one
Easy Roast Whole Chicken
- 9 x 13 pan or roasting pan
- 1 chicken whole
- 1 onion quartered
- 1 ½ tsp seasoned salt
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp chicken consomme powder
- 1 cup hot water
- Preheat oven to 350ºF.
- In a small bowl combine seasoned salt, salt, pepper, and garlic powder.
- Pat chicken skin and cavity dry with paper towels and place in baking dish. Thoroughly coat skin and cavity with seasoning mixture.
- Stuff cavity with onion quarters until full. Place any remaining onion pieces in the bottom of the baking dish.
- Mix 1 tsp chicken consomme powder with hot water and pour into bottom of baking dish.
- Put chicken in oven to roast. Baste with juices from the bottom of baking dish after 45 minutes.
- Roast another 45 minutes and baste again. Check for doneness. Chicken is ready when internal temperature reaches 165ºF.