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Ridiculously Delicious Roast Chicken

It is worth the effort to learn how to roast a whole chicken properly, since it is one of the most frugal, simple, and nutritious meals you can prepare for your family. When I make this for my family(2 adults and 2 hungry kids), we eat it that night for dinner, but typically have enough leftovers for another meal plus a big pot of homemade chicken broth. When you use this cooking method, the meat will come out perfectly juicy (no dry breasts or underdone legs) and the skin will be nice and crispy, which makes for a beautiful presentation (and good eatin’ too!) Serve with your favorite vegetables or a salad, rice, and gravy made from your fantastic drippings.

Ridiculously Delicious Roast Chicken


Kim @ onceamonthmeals.com


  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 Tablespoon herbs de Provence
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 Tablespoon olive oil
  • 1 whole roasting chicken (approximately 5 pounds, organic preferred)
  • 1 cup white cooking wine (or water) (for serving day)


Preheat oven to 425 degrees. Mix all the ingredients except the chicken together in a small bowl. Set aside spice mixture. Turn chicken breast side down. Using sharp kitchen shears, cut along both sides of the backbone of the chicken, cutting through the ribs. Remove back bone and save for stock. (If there are giblets, remove those too. Discard or save for another use.)

Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs. Using a sharp knife, cut a slit in the skin near the breast and on each leg so that you can reach your hand inside (do not remove skin). Rub spice mixture all over the meat by sliding your hand underneath the skin. Reserve just a little bit to rub on the outside of the skin.

Proceed to freezing directions or pour white wine (or water) in the bottom of a large roasting pan. Place chicken flat on roasting rack (or directly in the pan if you don’t have a rack). Bake one hour and check doneness (skin should be crispy and brown and thermometer inserted in thickest part of the leg should read 165 or juices will run clear). If the dark meat is not quite up to temperature, cover breast meat with aluminum foil to keep it moist and cook another 15 minutes. If desired, thicken drippings with flour or cornstarch in a sauce pan for a mouthwatering gravy.

Freezing Directions:

Prepare chicken as directed above but do not bake. Place seasoned chicken in a gallon freezer bag and freeze. TO SERVE: Thaw chicken completely. Bake as directed above.

Servings: 4


**conversion chart image provided by Erik Spiekermann

11 Responses to “Ridiculously Delicious Roast Chicken”

  1. Jemma says:

    Thanks for sharing this awesome recipe! I can no longer wait to go to a beach and try this roast chicken recipe. :)

  2. Elisabeth says:

    So, for freezing, do you just pour the marinade/seasoning in the freezer bag with the chicken? Or do you do something in the pan with it, and then transfer for freezing?

    • kim says:

      For freezing, you will cut and rub seasoning under the skin as directed. Then place in freezer bag to store. After thawing, you just follow the baking instructions.

  3. Elizabeth says:

    I made this yesterday and it was very good. I left mine covered for 30 mintes and then uncovered for 30 so my skin wasnt as crispy, but the meat was amazing.

  4. kala says:

    I am hoping to try this but the chicken I have is about 2.5 pounds bigger.. Just wondering as far as directions for cooking and such? I typically only cook my whole chickens in the slow cooker. Thanks!

  5. Elizabeth says:

    Just made this – my first roasted chicken and we demolished it. It was so yummy. Thanks so much for such an easy and delicious recipe!

  6. Jen Thomas says:

    Made this for dinner tonight and it turned out absolutely perfect! Now I’ve got the bones in my crock pot covered in water for overnight and will have great broth in the morning!

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