This whole chicken is roasted with fresh herbs, garlic, white wine, and a few spices to create a juicy and flavorful dinner.Jump to Recipe
Crispy whole roasted chicken
This chicken not only feeds your family but feeds your soul. That might sound a little steep, but you know the way your kitchen smells on Thanksgiving afternoon? That warm, welcoming, homey smell? Yeah, this chicken is just as good.
Whole roasted chickens are my favorite cheap meals to make for the family. A whole chicken can feed my whole family, with leftovers, and usually costs under $10. That’s a score.
If roasting a whole chicken is intimidating to you, I am going to break down each step so you can have a perfectly roasted whole chicken on your table like a pro! You will never look at chicken the same again.
Don’t forget to save the chicken bones to make a beautiful bone broth! This is my absolute favorite way to maximize use out of the whole chicken. Just toss the bones in a ziplock bag and save until later!
Herb-roasted whole chicken
Ingredients for white wine and fresh herb roasted whole chicken:
- 1 whole chicken
- 2 carrots
- 1 yellow onion
- 2 stalks of celery
- white wine
Whole Roast Chicken Recipe
How to easily roast a whole chicken
Roasting a whole chicken is not only easy to prepare, but packs a whole lot of flavor! Crispy skin, juicy meat, loads of fresh flavor… this is “Mama’s cooking” kinda good!
- Preheat the oven to 400 ° F (or don’t if you are preparing ahead of time!).
- Remove chicken from the package and discard the giblets.
- Pat dry the chicken.
- Combine the marinade by blending the melted butter, garlic, white wine, and fresh herbs.
- Rub the chicken with the marinade under the skin and directly onto the meat.
- Season the skin with the marinade, rubbing the whole outside of the chicken to evenly coat.
- Stuff the cavity with chopped carrots, onion, and celery, and fresh herbs.
- Roast the chicken until cooked through, using a thermometer to check the internal temperature.
- Rest the chicken for 10 minutes before cutting. This lets the juices settle in the chicken, ensuring the texture and taste is maximized!
How long does a chicken take to roast?
If you are like me and have overcooked a chicken to the point of absolute Sahara desert dryness, out of fear of salmonella, it’s time to invest in an oven-safe thermometer! These things are a dinner and life saver!
This 5 lb chicken took about an hour and 45 minutes to cook. After removing the bird from the over, let it rest for 10 minutes to help lock all those delicious juices in! This is going to be hard- this crispy skin and the delightful smells are hard to control yourself around!
What internal temperature should a whole chicken be cooked to?
A whole chicken needs to be cooked to 165 ° F. Using an oven-safe meat thermometer, insert the thermometer between the breast and the thighs, as this is the thickest area on a chicken.
You can cook the chicken with the thermometer inserted, or you can periodically check the temperature with a quick read thermometer.
What pairs with a whole roasted chicken?
Here are a few of my favorite ideas to eat with a whole roasted chicken!
- Oven Roasted Vegetables With Thyme
- Honey Balsamic Roasted Beets
- Rosemary Foccacia Bread
- Baked Potato
- Parmesan Roasted Green Beans
- Blueberry Broccoli Spinach Salad
- Easy Roasted Sweet Potatoes
Other Sea Salt Savorings Chicken Recipes:
- One Pan Bourbon and Peach Chicken is a slightly sweet and oh so savory chicken dish that screams summer time freshness! This easy dinner is ready in thirty minutes!
- One-Pan Creamy Lemon Chicken is a simple and satisfying meal that comes together in a half-hour or less. With butter and creamy lemon sauce, this seared chicken recipe is satisfying for the whole family!
- This One Pan Creamy Lemon Saffron Chicken is a superb tasting dish served in under thirty minutes. Paprika seared juicy chicken breasts pair beautifully with the silky smooth, delicate tasting lemon saffron sauce. This is an impressive dish that anyone can master!
- Lemongass Bahn Mi Chicken Bowl is served with pickled vegetables, pan fried chicken, and fresh herbs. This easy, fresh tasting dish makes for a perfect healthy lunch or dinner!
- Creamy Coconut Curry Chicken Meatballs has all the flavors of your favorite Thai dishes! The chicken meatballs are moist and packed with flavor, enhancing the smooth curry sauce.
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
White Wine and Fresh Herb Roast Chicken
This whole chicken is roasted with fresh herbs, garlic, white wine, and a few spices to create a juicy and flavorful dinner.
- 1 whole chicken
- 1/4 cup dry white wine
- 4 TBS grass fed butter
- 5 cloves garlic
- 2 TBS fresh rosemary
- 2 TBS fresh oregano
- 2 TBS fresh thyme
- 1/2 tsp paprika
- 1 tsp salt
- 2 carrots chopped
- 2 stalks of celery chopped
- 1 yellow onion quartered
Preheat the oven to 400° F. Remove the chicken from the packaging and discard the giblets.
Pat dry the chicken with paper towels. Place the chicken in the roasting pan.
Chop the celery, carrots, and the carrots, and place to the side.
In a blender, combine butter, garlic, white wine, rosemary, oregano, thyme, salt, and paprika. Blend until the herbs and garlic are finely chopped.
Begin to coat the chicken with the butter marinade, making sure to get in between the skin and the meat.
Stuff the cavity of the chicken with the diced carrots, celery, and onion. Whatever is left over can be placed inside the roasting pan.
Place the chicken breast side up in the oven and cook until the chicken has an internal temperature of 165°F. Start to check the temperature after an hour of cooking.
When chicken is done cooking, remove from the oven, and let the chicken rest for ten minutes before serving. Serve with pan drippings and roasted vegetables. Mangia!
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