How To Make Roasted Chicken (Homegrown)
Learn how to roast a broiler chicken, or roasted chicken, as we know it. Our family-favorite Rotisserie-style, whole-roasted chicken is so juicy, flavorful, and super easy to prep! It's the ultimate roast chicken recipe to keep on hand for quick weeknight dinners and effortlessly feeds a large family! It works for homegrown whole chickens (see tips for cooking with homegrown broilers) or storebought and is seasoned simply and baked all in one dish!
Equipment
- 1 9x13 pan
Ingredients
Ingredients:
- 1 (3 to 4-pound) whole chicken, (homegrown or store-bought)
- 2 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp ground sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp celery seed
- 1 tsp paprika
- 1/4 tsp dry mustard
- 2 large bay leaves , (crushed)
- 4 Tbsp sunflower oil
Instructions
Directions:
- Mix all the spices together in a small bowl (salt, pepper, sage, garlic powder, dried parsley, celery seed, paprika, mustard, and bay leaves).
- Grease the inside and outside of the whole chicken with oil (use a generous amount for crispy skin).
- Rub the dry spice mixture all over the inside and outside of the chicken and put any leftover rub inside the cavity.
- Bake in a preheated 375°F oven for 1 1/2 hours or until the internal temperature of the meat reaches 165°F when inserted in the thickest part.
Notes
Notes:
- Roasting a whole chicken generally takes 20 minutes per pound
- I like putting the giblet into the cavity when using homegrown broilers. You can remove the packet of giblets that come with store-bought chickens and discard or stuff it into the cavity.
- You can marinate the chicken in the spices for up to 3 days before roasting. Keep it refrigerated and return it to room temperature before baking so the chicken cooks evenly.
- If using a glass baking dish, ensure you don't shock it with hot or cold temperatures. For example, if you marinate your whole chicken in a glass pan overnight in the fridge, take it out and bring it to room temperature, or place it into a cold oven and allow it to preheat with the oven so it doesn't burst.
- Never pour cold water into a hot glass dish; when roasting, it can burst!
Nutrition Facts
How To Make Roasted Chicken (Homegrown)
Serving Size
1 serving
Amount per Serving
Calories
172
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
48
mg
16
%
Sodium
433
mg
19
%
Potassium
139
mg
4
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.03
g
0
%
Protein
12
g
24
%
Vitamin A
175
IU
4
%
Vitamin C
1
mg
1
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
