Select Category

Roasted Whole Chicken

Roasted Whole Chicken

  • Print


  • 4-5 lb Whole chicken
  • Salt, to taste
  • Black pepper, to taste
  • 1 Lemon
  • 4 cloves Garlic
  • 1 tbsp Fresh thyme
  • 2 tbsp Olive oil
  • 1 Onion
  • 2 Carrots
  • 2 Celery stalks


  1. Preheat oven to 425F.
  2. Rinse the chicken under cold water and pat it dry with paper towels.
  3. Season the chicken generously with salt and black pepper both inside and outside of the chicken.
  4. Cut the lemon in half and squeeze the juice over the chicken. Stuff the lemon halves, garlic cloves and thyme into the cavity of the chicken.
  5. Rub the olive oil over the chicken and place it in a roasting pan, breast side up.
  6. Cut the onion, carrots and celery into chunks and arrange them around the chicken.
  7. Roast the chicken for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165F.
  8. Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving it.
  9. Serve with the roasted vegetables and your favorite sides.