How To Cook A Whole Roasted Chicken

Learn how to cook a whole roasted chicken with Chef Mike. If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel.

Whole Roasted Chicken Recipe
Yield: 2 servings

4-5 pounds whole chicken (fresh)
2 teaspoons kosher salt
½ teaspoon black pepper
1/3 teaspoon smoked paprika
1 tablespoon Italian blend seasoning
2 ounces onions, small diced
1 ounce carrots, small diced
1 ounce celery, small diced
½ teaspoon garlic, minced
¼ cup olive oil

1. Preheat oven to 425 degrees F.
2. Rinse the chicken and the cavity then pat dry with paper towels.
3. In a bowl mix the salt, pepper and Italian blend seasoning.
4. In a bowl mix the onions, carrots, and celery (mirepoix).
5. Lightly season the chicken and chicken cavity then add the mirepoix to the cavity.
6. Lightly coat the outside of the chicken with the olive oil and sprinkle the remaining seasoning on the outside of the chicken.
7. Tie whole chicken together using butchers twine.
8. Place whole chicken on a bakers rack and place it on a sheet pan.
9. Put chicken in the preheated oven and roast for approximately 1 hour. After 20 minutes turn the oven temperature down to 375*F and continue to roast.
10. Periodically baste the chicken with the pan drippings.
11. When the chicken has reached an internal temperature of 180*F remove from the oven and allow to rest/sit for 10 minutes before carving.
12. Strain the pan drippings and drizzle over the chicken at service. The pan drippings can also be used to make a sauce by thickening with a roux.

This recipe is a typical comfort food item and is best served with old fashion mashed potatoes and corn.

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