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a whole roasted chicken in a large roasting pan being sliced with a large knife
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5 from 2 votes

How To Roast A Chicken For Meal Planning

Roast a whole chicken with ease! Enjoy several days of versatile, delicious meals with this simple, flavor-packed recipe. Ideal for busy schedules.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time15 minutes
Total Time1 hour 50 minutes
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free
Keyword: chicken, chicken leftovers, roast chicken, roasted chicken, roasting a whole chicken
Servings: 4 servings
Author: Joanie Zisk

Equipment

  • Large roasting pan

Ingredients

  • 2 cups broccoli florets
  • 4 medium carrots , thickly sliced
  • 1 medium onion , thickly sliced
  • 4 cloves garlic , divided
  • 1 ½ teaspoon olive oil , divided
  • 1 (5-6 pound) whole chicken , rinsed and patted dry with giblets removed
  • 1 teaspoon kosher salt , divided
  • ¾ teaspoon coarsely ground black pepper , divided
  • ½ teaspoon dried rosemary
  • 1 lemon , sliced in half
  • 4 tablespoons salted butter , softened
US - Metric

Instructions

  • Oven Preparation: Start by heating your oven to 425°F (220°C).
  • Vegetable Prep: In a roasting pan, toss broccoli, carrots, onion, and two cloves of garlic with ¼ teaspoon of salt and 1 teaspoon of olive oil.
  • Chicken Preparation: Remove the giblets from the chicken. Thoroughly clean the chicken, both inside and out, and then pat the outside dry.
  • Seasoning the Inside: Sprinkle the inside of the chicken with ½ teaspoon of salt, ½ teaspoon of black pepper, and dried rosemary.
  • Stuffing the Chicken: Fill the cavity of the chicken with lemon quarters, the remaining garlic, and two tablespoons of butter.
  • Arranging in Pan: Place the chicken in the roasting pan, ensuring it's surrounded by the seasoned vegetables.
  • Seasoning the Outside: Gently rub the outside of the chicken with the remaining 2 tablespoons of butter and ½ teaspoon of olive oil.
  • Final Skin Seasoning: Season the chicken's skin with an extra ¼ teaspoon each of salt and pepper.
  • Roasting: Roast the chicken for approximately 1 ½ hours, or until it's fully cooked, indicated by clear juices when slicing between the thigh and leg.
  • Resting: Once done, transfer the chicken and vegetables to a serving platter. Cover them with foil and let them rest for 20 minutes.
  • Serving: Carve the chicken and arrange it on the platter alongside the roasted vegetables, ready to be served.

Notes

    • Temperature Check: To ensure the chicken is cooked to perfection, use a meat thermometer. The ideal internal temperature should reach 165°F.
    • Rest and Relax: Allow the chicken to rest for 10-15 minutes after roasting. This lets the juices redistribute, yielding a moist and tender meat.
    • Under the Skin: For an intense flavor, gently push a mixture of butter and herbs beneath the skin before roasting.
Roasted chicken is incredibly versatile. Here are some fantastic ways to enjoy it:
  • Shred and Add to Salads: For a light lunch, shred some chicken and toss it into a Pasta Salad, Greek Salad, Caesar Salad or a Cobb Salad.
  • Create a Hearty Sandwich: Slice the chicken and build a sandwich with fresh veggies and your choice of bread.
  • Stir into Soups: Elevate vegetable soup or tomato soup by adding chunks of roasted chicken.
  • Make a Wrap: Combine with veggies and fill a homemade tortilla for a quick, delicious meal.
  • Whip up a Quick Chicken Pasta: Toss with buttered noodles, some olive oil, and parmesan for a simple dinner.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 740mg | Potassium: 428mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10825IU | Vitamin C: 61.5mg | Calcium: 64mg | Iron: 0.8mg

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