The ideal freezer meal! The seasonings on this roast chicken are delicious, but the method will also ensure even cooking and perfectly crispy skin. Learn how to perfect this staple recipe and be sure to include it on your next freezer cooking menu!
Ingredients
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon mince Garlic, Cloves
- 1 tablespoon Herbs de Provence
- 1 teaspoon zest Lemon
- 1 teaspoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 individual Chicken, Whole (3-5 lbs)
- 1 cup White Cooking Wine
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all the ingredients except the chicken together in a bowl. Set aside spice mixture.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- Pour white wine 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 at 425 for 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 9 ounces Amount Per Serving
- Calories
- 105
- Total Fat
- 4g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 20mg
- Sodium
- 839mg
- Total Carbohydrates
- 1g
- Fiber
- 0g
- Sugar
- 0g
- Protein
- 6g
- WW Freestyle
- 3
12 Comments
Join the discussionThanks for sharing this awesome recipe! I can no longer wait to go to a beach and try this roast chicken recipe. 🙂
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?
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.
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.
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!
Kala, I think you should be just fine, just check your cooking temperature as you may have to cook it a little longer.
Thanks! I am making it on Wednesday. I will let you know how it goes!
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!
Glad to hear you enjoyed!
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!
Jen – I love making broth from the bones! Enjoy!
Tried this tonight and it was super duper yummy!! My 2 year old, and my husband were crazy about it!