Roasting a whole chicken is one of the simplest and most rewarding ways to cook. It fills your kitchen with great aromas, feeds a small group, and gives you leftovers for days. If you’ve ever wondered how to get crispy skin and juicy meat every time, this guide walks you through it from start to finish.
Why Roast a Whole Chicken?
Besides being a classic comfort food, a roasted whole chicken is economical and versatile. You get a variety of cuts in one meal—white meat, dark meat, and even bones to make homemade stock. At ForeQuarter Butcher Shop, our heritage breed chickens are raised locally without hormones or antibiotics, giving you a better bird to begin with.
What You’ll Need
- 1 whole chicken (about 3–4 lbs)
- Kosher salt and freshly ground black pepper
- Olive oil or softened butter
- Optional: garlic, lemon, fresh herbs (rosemary, thyme, parsley)
- Optional vegetables: carrots, onions, potatoes
Step-by-Step: How to Roast Chicken
1. Preheat the Oven
Set your oven to 425°F (220°C). This higher heat helps you get that crispy skin while keeping the inside moist.
2. Pat the Chicken Dry
Use paper towels to dry the skin thoroughly. Moisture is the enemy of crispy skin.
3. Season Generously
Rub olive oil or butter all over your bird, then season with salt and pepper and all the seasons you are using (rosemary, thyme, parsley). Don’t forget to season inside the cavity as well.
You can also stuff the cavity with garlic cloves, a halved lemon, and herbs for extra flavour.
4. Truss (Optional)
For a more even cook, tie the legs together with kitchen twine. It’s optional but can help with presentation.
5. Add Vegetables (Optional)
Place roughly chopped vegetables in the bottom of the roasting pan. They’ll soak up flavour and cook in the drippings.
6. Roast
Put the chicken breast-side up in a roasting pan. Cook for about 20 minutes per pound, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Rest Before Carving
Once out of the oven, let the chicken rest for at least 10–15 minutes. This step keeps the juices in the meat, not on your cutting board. You may be tempted to skip this, but please be patient.
Serving Suggestions
Slice and serve with the roasted vegetables from the pan or with simple sides like mashed potatoes, rice, or a fresh salad. You can also drizzle pan drippings over the meat for added richness.
Bonus Tip: Make Your Own Stock
Don’t toss the bones. Simmer them in water for 1 to 4 hours with onions, carrots, and herbs for a homemade stock that’s perfect for soups and delicious sauces. One chicken can easily give you a second or third meal.
Try It with ForeQuarter’s Whole Chicken
Ready to try this whole chicken recipe at home? Visit our shop at 217 Louisa Street in Kitchener or browse our chicken selection online. Our birds are fresh, local, and full of flavour—perfect for your next roast.