Whole Roasted Chicken

Whole Roasted Chicken


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For my first recipe on the blog, I wanted a challenge. What’s more challenging than a raw whole chicken? Yes, baking a whole chicken is..let me rephrase WAS a challenge, but I’ve mastered it. Yes, after only 1 try. I..am…the chicken whisperer.

Rob was on his way home from work when I randomly called him and asked for him to stop at the store to pick up a chicken.

He responded “You mean a rotisserie?”

I responded “No, not today babe, mamas makin a whole chicken!”

I requested a 6-pound chicken and was presented with a 7.5lb chicken monster. I named her Bertha. Poor Bertha…she scared me at first not gonna lie…her big slimy pale skin, Don’t even get me started on having to…pull out the insides. Lawd! At least they packaged it for me.


But, we were basically bffs by the time I gave her her third lemon and salt bath. Actually, come to think of it, I guess I’m a really bad friend because I ate her.

I’ll always love you Bertha.

#SorryNotSorry You were delicious.

Crispy on the outside & juicy on the inside
Served with mushroom faro and asparagus.


  • Discard Liver and neck or keep if you’d like
  • Rinse chicken with half a lemon or you can use vinegar this helps to cut out the unpleasant scent
  • Brine the chicken for 1 hour in warm water with kosher salt. The chicken will absorb the salt solution which will help add more flavor. After the hour is up discard the salt solution.
  • Place the chicken in the fridge overnight or for at least 4-6 hours before cooking
  • Do not add extra salt. The brine solution already added salt to the chicken
  • Season the front, back and inside of the bird
  • Stuff the chicken with onion, celery, lime, lemon, and herbs
  • Add the chicken directly to your pyrex dish
  • Include chicken juices to the pyrex dish. This will help the chicken from sticking and will create a nice gravy.


  • 4 tbs paprika
  • 2 tbs pepper
  • 4 tbs poultry seasoning
  • 2 tbs dried basil
  • 3 tbs dried thyme
  • 1 tbs onion powder
  • 1 tbs garlic and herb
  • 1 tbs minced garlic
  • 1 tbs minced onion


  • 2 celery stalks
  • ¼ onion
  • 3 lemon slices
  • 2 lime slices
  • Fresh basil, thyme, and sage

Remove the chicken from the fridge. If you’re feeling fancy you can truss your chicken. It is more visually appealing and helps keep the insides from falling out. Click here to learn how to truss your chicken!

Line a baking sheet or baking dish with celery, mushroom, onion, orange slices and a splash of white wine. Place the whole chicken directly on top and place into the oven.

Preheat your oven to 450 degrees. Roast the chicken for 15 minutes then lower the temperature to 350 degrees. Cook for 20 minutes at 350 degrees per pound. I prefer my chicken to be crispier on the outside. Make sure you keep an eye on it. Every 45 minutes check on it and pour some of the juices over top of the chicken to keep it moist.

I hope you enjoy this recipe! If you make this please share your thoughts with me and if you modified anything I’d love to know!



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