Perfect Whole Roast Chicken

Perfect Whole Roast Chicken

Inspired by Ina Garten's classic recipe, this family-pleasing oven roasted chicken comes out crispy-skinned, juicy, and flavorful every time! 

The secret is in letting the chicken sit at room temperature prior to roasting, and choosing a roasting pan that is not too large, so the veggies & chicken cook evenly and stay moist in the oven.  

We are proud to partner with Big Bluff Ranch in Red Bluff, California to offer these Certified Organic Pasture Raised Chickens. Big Bluff Ranch reflects our guidelines for raising their animals with the utmost care and humane practices. In addition to being Certified Organic, this family farm is Certified Regenerative and their heritage breed chickens are pasture raised, and never fed corn or soy. 

They live the very best life. You can taste the difference!

Perfect Whole Roast Chicken (4-6 generous servings)

Ingredients:

  • 1 whole Stemple Creek Ranch chicken

  • garlic salt & fresh ground pepper

  • 1 large bunch fresh thyme, plus extra sprigs

  • 1 head garlic, cut in half crosswise

  • 1 lemon, halved

  • 3 Tbl. melted butter

  • 1 large yellow onion, cut into large chunks

  • 4 large organic carrots, sliced into 4-inch chunks

  • 8-10 small sized yukon gold potatoes, quartered

  • 3 Tbl olive oil

 

Directions:

  1. Remove chicken from wrapping. DO NOT RINSE. Pat dry inside & out with paper towels. Let chicken rest at room temperature for 30-60 minutes. This allows for more even cooking. 

  2. Preheat oven to 425 degrees F.

  3. Stuff the body cavity with the thyme bunch, garlic & lemon

  4. Brush the outside skin with melted butter. 

  5. Season the whole chicken generously with garlic salt & pepper.

  6. Lightly butter the bottom & sides of a ceramic roasting dish. Place the sliced onions, carrots and potatoes on the bottom of the dish. Lay a few sprigs of fresh thyme on the veggies, and sprinkle with a little sea salt. Drizzle with olive oil.

  7. Lay the seasoned chicken on top of the veggies (breast up, wings tucked under). 

  8. Roast uncovered on the center oven rack (allow 15 minutes of roasting time per pound. Example: for a 6 pound chicken, you would roast for 90 minutes).

  9. Half way through roasting, baste the chicken with pan drippings. Rotate the pan, and place back in the oven for the remaining cook time. 

  10. Use a meat thermometer to check for a finished temperature of 165 degrees.

  11. Remove from oven and rest the chicken uncovered for 15 minutes to allow the juices to settle before carving. 

  12. Slice and serve with the pan veggies.

 

Delicious!

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