Learn how to roast a whole chicken in the oven in just a few easy steps. Not only is cooking a whole chicken simple, it’s also a great way to save money!
A few years ago, I discovered just how easy it is to roast a whole chicken. Not only are whole chickens more budget friendly, but you can get a few meals out of one, as well as a few quarts of bone broth too! If you’ve been intimidated by whole chickens, then fear not because I’ll show you just how simple and easy it is to turn something so simple into more! I enjoy making my time as minimal and efficient as I can and this “recipe” is just that.
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HOW TO ROAST A WHOLE CHICKEN IN THE OVEN
TOOLS YOU MAY NEED
INGREDIENTS
- A whole chicken
- Olive oil
- Salt & pepper
DIRECTIONS ON HOW TO ROAST A WHOLE CHICKEN IN THE OVEN
If your bird is frozen, allow it to thaw for 2 days in the refrigerator.
Remove the chicken from the packaging, then coat the skin of the chicken with olive oil. Use a brush your hands to make sure it’s coated evenly.
Season the chicken liberally with salt and pepper, as well as other desired herbs and spices.
Bake the chicken at 425°F (218°C) for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
After it’s cooled slightly, remove the meat from the bones to eat by itself or to use in recipes.
NOTES
- Buy your chickens when they’re on sale and freeze them until you’re ready to use them.
- It’s optional, but you can the giblets from the inside of the bird prior to cooking if you desire.
- Be sure to save the skin, bones and drippings to make homemade bone broth.
- Either make the bone broth right away or allow everything to cool completely, add to a gallon freezer bag and freeze until you’re ready to make your broth!
How to Roast a Whole Chicken
Learn how to roast a whole chicken in the oven in just a few easy steps. Not only is cooking a whole chicken simple, it's also a great way to save money!
Ingredients
- 1 whole chicken
Instructions
- If your bird is frozen, allow it to thaw for 2 days in the refrigerator.
- Remove the chicken from the packaging, then coat the skin of the chicken with olive oil. Use a brush your hands to make sure it's coated evenly.
- Season the chicken liberally with salt and pepper, as well as other desired herbs and spices.
- Bake the chicken at 425°F (218°C) for 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
- After it’s cooled slightly, remove the meat from the bones to eat by itself or to use in recipes.
Notes
- Buy your chickens when they're on sale and freeze them until you're ready to use them.
- It's optional, but you can the giblets from the inside of the bird prior to cooking if you desire.
- Be sure to save the skin, bones and drippings to make homemade bone broth.
- Either make the bone broth right away or allow everything to cool completely, add to a gallon freezer bag and freeze until you’re ready to make your broth!
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LOOKING FOR MORE SIMPLE RECIPES?
Looking for more simple recipes like this? Check these out:
- Easy Homemade Bone Broth in the Crock-Pot
- How to Cook a Whole Chicken in the Crock-Pot
- How to Make Homemade Sweet Potato Puree
- How to Make Homemade Yogurt in the Crock-Pot
Did you try this recipe? If you did, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
This article is a great resource for anyone looking to learn how to roast a whole chicken in the oven. I’m wondering if this method works with any other types of poultry?
This method would definitely work with other types of poultry, you just would need to adjust the cook time depending on the weight of the bird.