Whole Roasted Chicken
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A quick and simple recipe for whole roasted chicken.
Servings: 1 Chicken
  • 1 Whole Chicken Innards and head removed (where applicable)
  • 3 tbsp cooking oil Use a cooking oil with a high smoke point such as Extra Light Olive Oil, or Refined Soybean Oil
  • 1 Whole Lemon Washed and skin pierced multiple times throughout
  • 1 Bulb Garlic (Optional) Sliced in half and drizzled with olive oil
  • salt & pepper To taste
  1. Put a cast-iron or other heavy oven-safe skillet on the low rack of your oven, and set the oven to 450°F/230°C for approximately 10-15 minutes to preheat.

  2. While the oven and pan are heating up, rub the whole chicken with olive oil, sprinkle it with salt and pepper to evenly coat. Ensure that the cavity is seasoned too. Insert lemon into cavity.
  3. Once the oven and pan are hot, be prepared to work quickly – You will need to open the oven, pull the pan out, place the chicken breast side up into the pan, place the pan back into the oven and close the oven. If you are using garlic place that into the pan beside the chicken.
  4. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155-165°F (68-74°C), or the juices run clear.

  5. Once cooked, transfer the bird to a platter and let it rest.
  6. Pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Remove the lemon from the chicken, halve it and squeeze the juice into the pan juices to create a refreshing lemon-chicken gravy.
  7. Once chicken has cooled enough to handle, break it down into its respective parts – 2 Breasts, 2 Legs with Thighs, 2 Wings, and the Carcass.
  8. Alternatively, serve chicken whole with sides for an easy, tasty meal.
Recipe Notes