Perfect Whole Roast Chicken

Perfect Whole Roast Chicken
The Vivacious Gourmet shares delicious healthy recipes

Hi, I'm Rachelle

The Vivacious Gourmet

I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.

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I just love roasting a whole chicken. You may think it’s hard to do, but trust me it is so much easier than you think. This is perfect for any day of the week or even meal prepping for your week. I love using the leftover bones and chicken for my soul soothing chicken and wild rice soup. A total staple in my house that makes me feel warm and cozy especially during the winter months. Not to mention helping reduce food waste! It’s important to use meats that are locally sourced, and organic. My favourite place and to get my meats is @whisperingmeadowsfamilyfarms! All of their products are raised without the use of antibiotics, cage free, GMO’s feed free, and the taste unbelievable! Juicy, tender and flavourful plus good for YOU!

Perfect Whole Roast Chicken

Perfect Whole Roast Chicken

Rachelle Newbigging
4 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Main Course
Servings 4


  • 1 4- 5 lb. whole organic chicken
  • 2 tbsp unsalted butter
  • 2 tsp course salt
  • 1 tsp black pepper
  • 1 tsp dried Thyme
  • 1 tsp garlic powder
  • 1 lemon halved
  • 1 small bunch fresh thyme or parsley
  • 1 whole onion cut in large chunks
  • 2-3 carrots cut in large chunks
  • 2-3 stalks of celery cut in large chunks
  • 1/4 cup chicken broth


  • Preheat the oven to 425 degrees F.
  • Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat. Rub the entire chicken with the melted butter.
  • Place half a lemon and fresh herbs in the cavity of the chicken. Combine the salt, black pepper, thyme, paprika and garlic powder. Sprinkle the seasoning over the chicken.
  • Place the cut onion, carrots and celery in the bottom of a baking dish or a rack with an insert. Add the chicken broth or water, enough for a thin layer.
  • Place the chicken on top of the vegetables, breast side up. Tuck the wings of the chicken underneath the chicken.
  • Roast at 425 for 1 hour and 15 minutes, until the chicken reaches an internal temperature of 160 degrees F.
  • Baste with the pan juices one to two times in the last half-hour of cooking.
  • Remove from oven. Let the chicken rest for 10-15 minutes before carving. Serve with my Kale Ceasar Salad or Roasted Cauliflower with Hot Tahini Honey.
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