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Oven roasted whole chicken served on a platter with potatoes, carrots, fennel, garlic, and rosemary, a perfect dinner for sensitive stomachs or ulcerative colitis.
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Oven Roasted Whole Chicken

Oven Roasted Whole Chicken is the perfect one-pan weeknight dinner. It's easy to prepare, provides multiple dinners, and is bursting with flavor. It features a juicy whole chicken stuffed with garlic and lemon on a bed of potatoes, fennel, and carrots. The juice from the chicken drips onto the veggies for extra flavor!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time20 minutes
Total Time2 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: how to roast a whole chicken, oven roasted whole chicken, roast chicken, whoe roasted chicken, whole roasted chicken recipe
Servings: 6
Calories: 429kcal

Equipment

Ingredients

  • 1 5 lb whole roasting chicken
  • 1 lemon cut in half
  • 1 garlic bulb top chopped off
  • 2 garlic cloves minced
  • 3-4 sprigs rosemary plus 1 tablespoon chopped
  • 3 tablespoon olive oil divided
  • kosher salt divided, or to taste
  • black pepper freshly cracked divided, or to taste
  • 1 lb yukon potatoes cubed, or any waxy potato
  • 1 fennel bulb chopped
  • 4 carrots peeled and chopped

Instructions

  • Preheat oven - Preheat the oven to 425°F.
  • Prepare the chicken - Remove the giblets, any excess fat, and pin feathers from the chicken. Pat the chicken dry and season the inside with salt and pepper. Stuff the cavity with some of the thyme and rosemary, the lemon halves, and garlic bulb. Truss the chicken or tie the legs with twine. Brush the outside with olive oil and season with salt and pepper.
  • Prepare the roasting pan - Toss garlic, potatoes, carrots, fennel, rosemary, and olive oil in a roasting pan. Season with salt and pepper. Spread the vegetables evenly in the pan and place the chicken on top.
  • Roast chicken and vegetables - Roast the chicken for 1½ hours, or until the juices run clear when you pierce the thickest part of the thigh. The chicken skin will be golden and crispy. Transfer the chicken and vegetables to a serving platter and tent with aluminum foil for about 20 minutes to allow the chicken to rest. Slice the chicken and serve it with the vegetables.

Notes

Storage
  • If you have a lot of leftover chicken, refrigerate it in the covered dutch oven to lock in the moisture. Alternatively, you can carve the chicken and store in air-tight containers. Refrigerate for up to 3 days. In order to reheat the chicken, slice it, put it on a baking dish or baking sheet, and reheat it in the oven at 300°F until warm.
Cooking Tips
  • Pat the chicken dry so the skin gets crispy.
  • Let the chicken rest so the juices redistribute from the center to the rest of the the meat. This will also allow the flavors to meld together.
  • To ensure the chicken is cooked through, use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C).
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Nutrition

Calories: 429kcal | Carbohydrates: 22g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 143mg | Potassium: 881mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7031IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 2mg
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