Are you looking for a simple and delicious meal that will feed the whole family? This easy roasted whole chicken recipe will help you always have a weeknight meal ready to go!
Are you one of those people who see posts about cooking whole chickens and immediately become overwhelmed and slightly grossed out? Don’t worry, that was me too! But honestly, this meal has become a weekly staple in our house because it is SO easy and delicious. And the best part…we have leftovers!
First, you need to rinse and pat dry your chicken. Check to see if there are any innards and if so, make sure you remove them before going to the next step. Next, chop the veggies. Take 1 onion, 2 carrots, and 1 head of garlic and roughly chop them. You don’t need anything too small for this recipe. After that, melt 4 Tbsp of butter and add in the salt, pepper, and Italian seasoning.
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Once you have the vegetables and chicken in the Dutch oven, pour the melted butter and spices mix over the chicken. Then put the chicken in the over at 425 for an hour and a half.
After it is finished let it rest for a few minutes and then cut the chicken up. It goes great with roasted vegetables and some homemade sourdough bread.
Make sure you save the bones and the scrap veggies so you can make some chicken stock after dinner! And check out my chicken pie recipe to see what to do with the leftover chicken!
Roasted Whole Chicken
Equipment
- Dutch Oven
Ingredients
- 1 Whole Chicken
- 1 onion chopped in large chunks
- 1 head of garlic roughly chopped
- 2 carrots peeled and chopped
- 4 tbsp butter melted
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbps Italian seasoning
Instructions
- Preheat oven to 425 degrees.
- Rinse the chicken in cool water and pat dry.
- Chop up the vegetables and place in the bottom of the dutch oven.
- Place the chicken on top of the vegetables.
- Melt the butter and add in the spices.
- Pour the butter and spice mixture over the chicken.
- Cover and bake for an hour and a half.
