Whole Roasted Chicken: A Classic Dish with Bold Flavors

Elevate your dinner game with this Whole Roasted Chicken recipe! Herb-infused, Creole-spiced, and paired with roasted vegetables, this one-pan meal is perfect for any occasion

Why You’ll Love This Dish

There’s something magical about a perfectly roasted chicken—golden, crispy skin, tender and juicy meat, and a melody of roasted vegetables underneath. This recipe for Whole Roasted Chicken brings bold flavors with a Creole twist, combining aromatic herbs and spices with the comforting appeal of a one-pan meal. Whether you’re cooking for a special occasion or preparing a hearty family dinner, this dish is sure to impress.

Not only is this recipe flavorful, but it’s also approachable for cooks of any level. With a balance of protein, starch, and veggies, it’s a complete meal baked in one pan, making cleanup a breeze.

Ingredients Breakdown and Tips

Chicken and Vegetables:

• Whole Chicken (4-5 lbs): The star of the dish, a whole chicken ensures a juicy, flavorful main course. Pat it dry for the crispiest skin.

• 1 lb Baby Potatoes: These small, tender potatoes roast beautifully alongside the chicken, soaking up all the savory drippings.

• 1 lb Carrots, Roughly Chopped: Sweet and earthy, carrots add a natural contrast to the savory chicken.

• 1 Large Onion, Quartered: Adds depth to the vegetables and serves as part of the aromatic cavity filling.

• 4 tbsp Olive Oil: Helps the vegetables roast evenly and enhances flavor.

• 2 tbsp Kosher Salt, Divided: Ensures the chicken and vegetables are perfectly seasoned.

• 2 tsp Pepper: Balances the seasoning.

• 1 tbsp Creole Seasoning: Infuses the chicken with bold, zesty flavor. Adjust based on your spice preference.

• 3 Sprigs Rosemary, 4 Sprigs Thyme, 3 Sprigs Sage: These herbs create an aromatic, earthy bouquet inside the chicken cavity.

• ½ Cup White Wine: Enhances the roasting juices and keeps the vegetables moist.

• 1 Lemon, Cut in Quarters and Zested: Adds brightness to the dish, with the zest incorporated into the garlic butter for extra punch.

Garlic Butter:

• 1 1/2 Sticks Butter, Softened: Ensures the chicken stays moist and bastes itself during roasting.

• 4-5 Cloves Garlic, Minced: Adds a robust and aromatic base to the butter.

• 1 tbsp Creole Seasoning: Enhances the bold, zesty profile.

• 1 tsp Smoked Paprika: Imparts a subtle smokiness and gorgeous color.

• 1 tsp Cayenne: Optional, but adds a delightful kick.

• 1 tsp Onion Powder: Deepens the overall flavor profile.

• Zest of 1 Lemon: Brightens the butter and complements the herbs.

• 1 tbsp Rosemary, Chopped: Infuses the butter with earthy undertones.

• Salt & Pepper to Taste: Rounds out the flavors.

Step-by-Step Directions

1. Prep the Chicken

1. Preheat the Oven: Set your oven to 425°F (220°C).

2. Season the Chicken: Pat the chicken dry with paper towels and sprinkle it all over with 1 tbsp kosher salt. Set aside.

2. Make the Garlic Butter

1. In a small bowl, combine softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne, onion powder, lemon zest, chopped rosemary, and a pinch of salt and pepper. Mix until well combined.

2. Gently loosen the skin of the chicken with your fingers and spread the garlic butter under the skin, over the skin, and inside the cavity.

3. Fill the Cavity

1. Stuff the cavity with lemon quarters, rosemary, thyme, sage, and half of the quartered onion. This infuses the chicken with flavor from the inside out.

4. Prep the Vegetables

1. In a large bowl, toss baby potatoes, carrots, and the remaining onion with olive oil, 1 tbsp kosher salt, pepper, Creole seasoning, and dried thyme.

2. Spread the vegetables evenly in a large roasting pan.

5. Assemble and Roast

1. Place the chicken on top of the vegetables in the roasting pan. Pour ½ cup white wine into the pan.

2. Roast in the preheated oven for 1 hour and 30 minutes, basting the chicken with pan drippings every 30 minutes. The internal temperature should reach 165°F (74°C).

3. If the skin browns too quickly, tent the chicken with aluminum foil during the final 20 minutes of cooking.

6. Rest and Serve

1. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.

2. Serve the chicken with the roasted vegetables and pan drippings for a complete meal.

Why This Recipe Works

• Herbaceous Aromatics: The fresh rosemary, thyme, and sage infuse every bite with earthy flavor.

• Garlic Butter Under the Skin: Ensures the chicken stays moist and bastes itself as it roasts.

• One-Pan Meal: Vegetables cook in the flavorful chicken drippings, enhancing their taste and simplifying cleanup.

• Creole Twist: Adds a bold, zesty kick that makes this dish stand out.

• White Wine Addition: Keeps the vegetables moist and enhances the overall flavor of the drippings.

Tips for Success

1. Pat the Chicken Dry: Ensures crispy skin.

2. Loosen the Skin Gently: Be careful not to tear the skin when spreading the garlic butter.

3. Baste Regularly: Keeps the skin golden and the meat juicy.

4. Use a Meat Thermometer: Check the thickest part of the chicken for an internal temperature of 165°F (74°C).

5. Let It Rest: Allows the juices to redistribute for maximum flavor.

Pairing Suggestions

• Side Dishes:

• Crusty bread to soak up the pan drippings.

• A fresh green salad with a citrus vinaigrette.

• Steamed green beans for added freshness.

• Wine Pairing: A Chardonnay or Sauvignon Blanc complements the herbaceous and buttery flavors.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze carved chicken and vegetables in a sealed container for up to 3 months.

• Reheating: Warm in a 350°F oven or in the microwave, adding a bit of chicken broth to keep it moist.

Yield: 6

Author: CookSnapBake.com

Print

With ImageWithout Image

Whole Roasted Chicken

Elevate your dinner game with this Whole Roasted Chicken recipe! Herb-infused, Creole-spiced, and paired with roasted vegetables, this one-pan meal is perfect for any occasion.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

Chicken and Vegetables

• Whole Chicken (4-5 lbs)
• 1 lb Baby Potatoes
• 1 lb Carrots, Roughly Chopped
• 1 Large Onion, Quartered
• 4 tbsp Olive Oil
• 2 tbsp Kosher Salt, Divided
• 2 tsp Pepper
• 1 tbsp Creole Seasoning
• 3 Sprigs Rosemary
• 4 Sprigs Thyme
• 3 Sprigs Sage
• ½ Cup White Wine
• 1 Lemon, Cut in Quarters and Zested

Garlic Butter

• 1 1/2 Sticks Butter, Softened
• 4-5 Cloves Garlic, Minced
• 1 tbsp Creole Seasoning
• 1 tsp Smoked Paprika
• 1 tsp Cayenne
• 1 tsp Onion Powder
• Zest of 1 Lemon
• 1 tbsp Rosemary, Chopped
• Salt & Pepper to Taste

Instructions

1. Set your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and sprinkle it all over with 1 tbsp kosher salt. Set aside.
3. Make the Garlic Butter: In a small bowl, combine softened butter, minced garlic, Creole seasoning, smoked paprika, cayenne, onion powder, lemon zest, chopped rosemary, and a pinch of salt and pepper. Mix until well combined.
4. Gently loosen the skin of the chicken with your fingers and spread the garlic butter under the skin, over the skin, and inside the cavity.
5. Fill the Cavity: Stuff the cavity with lemon quarters, rosemary, thyme, sage, and half of the quartered onion. This infuses the chicken with flavor from the inside out.
6. In a large bowl, toss baby potatoes, carrots, and the remaining onion with olive oil, 1 tbsp kosher salt, pepper, Creole seasoning, and dried thyme.
7. Spread the vegetables evenly in a large roasting pan.
8. Place the chicken on top of the vegetables in the roasting pan. Pour ½ cup white wine into the pan.
9. Roast in the preheated oven for 1 hour and 30 minutes, basting the chicken with pan drippings every 30 minutes. The internal temperature should reach 165°F (74°C).
10. If the skin browns too quickly, tent the chicken with aluminum foil during the final 20 minutes of cooking.
11. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
12. Serve the chicken with the roasted vegetables and pan drippings for a complete meal.

Notes

Tips for Success

1. Pat the Chicken Dry: Ensures crispy skin.
2. Loosen the Skin Gently: Be careful not to tear the skin when spreading the garlic butter.
3. Baste Regularly: Keeps the skin golden and the meat juicy.
4. Use a Meat Thermometer: Check the thickest part of the chicken for an internal temperature of 165°F (74°C).
5. Let It Rest: Allows the juices to redistribute for maximum flavor.

Pairing Suggestions

• Side Dishes:
• Crusty bread to soak up the pan drippings.
• A fresh green salad with a citrus vinaigrette.
• Steamed green beans for added freshness.
• Wine Pairing: A Chardonnay or Sauvignon Blanc complements the herbaceous and buttery flavors.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze carved chicken and vegetables in a sealed container for up to 3 months.
• Reheating: Warm in a 350°F oven or in the microwave, adding a bit of chicken broth to keep it moist.

Similar Recipes

Baked Boursin Chicken & Potatoes

Chicken Thighs with Mushroom Orzo

Braised Short Ribs Recipe

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #roasted chicken

Are you ready to bring bold flavors to your table? Try this Whole Roasted Chicken recipe and let us know how it turned out in the comments below! Don’t forget to share your creations on social media—tag us for a chance to be featured. Looking for more recipes like this? Sign up for our newsletter for exclusive content and tips delivered straight to your inbox!