Impress your family and dinner guests with this super simple, super delicious Whole Roasted Chicken. Stuff the bird with an apple and an onion, top with butter, salt, pepper, Sriracha sauce and paprika, then bake until golden brown and cooked through. This makes the perfect centerpiece for a weeknight meal!
I’m not one of those people who (normally) gets weirded out when touching raw meat.
I wasn’t even weirded out by it during pregnancy. Nope. I saved that disgust for wilt-y spinach and spearmint-flavored things.
I guess I should point out that I’ve never told y’all I was “normal.”
However, the first time I prepared and roasted a whole chicken five years ago? I was horrified.
Let me back up and say that I’d only purchased boneless, skinless chicken breasts before that point. But when I was grocery shopping, that whole chicken just called to me. And since I loved rotisserie chicken, I figured a homemade one would be delightful, too.
Well, I was totally right. Except preparing the chicken for the first time — specifically, feeling the skin — was a shock.
So I totally understand those of y’all who are disgusted by raw meat. I get it.
But let me implore y’all to focus on the end result: a delicious, moist, flavorful roasted chicken. Think about that as you prep your bird instead of how the skin feels.
That’s what gets me through each and every time.
That’s my trick: mind over matter. And it works like a charm.
And this Whole Roasted Chicken turns out beautifully each time.
So if you’re weird around meat? I totally feel you.
But if you like roasted chicken? I believe that you can make this recipe!
And if you want to give it a go? You can do it!
This recipe has become my go-to because it’s pretty painless on the preparation front, and all you have to do is cook up your sides while the chicken roasts.
Here’s how I do it:
Whole Roasted Chicken
- 1 5 lb . whole chicken , bone in and skin on
- 1 apple , halved
- 1 onion , quartered
- 2 tablespoons unsalted butter , melted
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Sriracha sauce
- 1/2 teaspoon paprika
- Rendered fat from the roasting process
- 2 tablespoons unbleached all-purpose flour
- 1 cup chicken broth
Lower the rack to the bottom rung, then preheat the oven to 375°F. Get out a poultry roaster pan or line a baking sheet with aluminum foil. Set aside.
Pat the chicken dry, and remove any internal organs before proceeding. Tie the legs together using kitchen twine, and tuck the wings beneath the bird.
Place the whole chicken onto the roaster or baking sheet.
Stuff the halved apple and quartered onion in the bird's cavity.
In a small bowl, mix together the butter, salt, pepper and Sriracha sauce.
Using a silicone pastry brush, brush the seasoning mixture onto the skin of the chicken.
Cover the chicken with aluminum foil, and transfer to the preheated oven.
Bake for 1 hour, taking the foil off so the bird will brown.
Bake for an additional 20-30 minutes (depending on your oven). When the chicken's internal temperature reads 165°F, remove it from the oven and cover with the aluminum foil.
Transfer the chicken onto a serving plate, and make the gravy in the roasting pan.
Measure in the flour, and mix it with the rendered fat from the chicken.
Whisk until smooth, then slowly pour in the warm chicken broth.
Whisk thoroughly until the mixture thickens, then remove from the heat, and pour into a gravy dish.
Carve the chicken, and serve warm with the gravy.
Recipe NotesPlease note that my oven is nearly 60 years old and is nowhere near efficient as a newer oven. Watch your chicken as it roasts to ensure it doesn't overcook, and check the temperature of the bird around the 45 minute mark, as well as hour mark to see how far you have to go.