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Whole Roasted Chicken

Prep Time30 minutes

Total Time2 hours 30 minutes


Please note: these estimates are based on the intended serving size.

Ingredients (Scaling)

  • (4-6) pound whole chicken
  • fluid ounces olive oil
  • potato(es), chopped
  • carrot(s), peeled and chopped
  • onion(s), chopped
  • fluid ounces ground black pepper
  • fluid ounces salt (optional)
  • fluid ounces water

Whole Roasted Chicken


  • Heat oven to 400°F. Remove the chicken from packaging and remove the giblets from inside the body.

  • Pat the chicken dry (inside and out) with a dry paper towel then place the chicken in a roasting pan.

  • Drizzle oil on the chicken and rub it all over the skin.

  • Arrange vegetables evenly on the bottom of the roasting pan, surrounding the chicken. Season chicken and vegetables with black pepper and salt.

  • Add water to the bottom of the pan and place in the oven.

  • Cook for 1 1/2-2 hours. Check if the chicken is done by inserting a cooking thermometer into the meatiest part of the thigh. Chicken is done when the internal temperature reaches 165°F.

  • Serve warm. Refrigerate leftovers within 2 hours of preparation for up to 2 days. You can also freeze cooked chicken for up to 3 months in an airtight container.