This easy whole roasted chicken recipe is so delicious, juicy and comforting. I know cooking a whole chicken might seem a little intimidating, trust me I’ve been there before, but this simple recipe will give you the courage and confidence to make the most delicious whole chicken ever.

This recipe is not just another boring chicken recipe, it is exciting and packed with flavors and you can make this recipe your own by using your favorite seasonings. You can add your favorite vegetables to this dish to make a complete meal, or serve it with sides such as white rice or mashed potatoes.

One of the reasons why I enjoy making this recipe is because it takes little effort, I don’t have to stand over the stove doing much. I just pop it right in my oven, and check on it a couple times. This whole roasted chicken recipe can also be used for Thanksgiving, and you can definitely substitute a turkey instead of using chicken.

Ingredients

• 4-5 lb whole chicken
• 2 tbsp garlic powder
• 2 tbsp paprika
• 1 tbsp black pepper
• 2 citrus garlic
• 2 tsp salt
• 2 packs sazon
• 2 tbsp oil

–Vegetable

• 3-4 medium sized Yukon potatoes
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tbsp oil
• pinch of salt

–Stuffing

• 1 whole garlic (not peeled, top cut off)
• 1/2 an apple
• 6-8 sprigs fresh thyme
• 1/4 cup hot honey (regular honey can be used)

–Sauce

• 2 tbsp honey sriracha (optional)
• 2 tbsp Worcestershire sauce
• 2 tbsp honey

Directions

1. Preheat oven to 350F
2. Clean chicken and remove neck and giblets, along with excessive fat. Wash with lime or lemon and cool running water
3. Add all the seasonings and oil to softened butter and mix well
4. Add seasoned butter all over chicken, and ensure to get under the skins and inside the cavity as well
5. Add garlic, fresh thyme and apple to cavity
6. Cut potatoes keeping them around the same size, add seasonings and oil and mix well
7. Add potatoes to the bottom of the baking dish, then add chicken right on top. Ensure to tuck wings under chicken so the tips don’t burn. Twines can be used on legs if desired.
8. Bake uncovered for 30 minutes, then remove and baste, then bake for additional 30 minutes
9. Add just enough aluminum foil to cover just the chicken breast area
10. Remove and baste, cover with aluminum foil and bake for additional 30 minutes
11. Combine all the ingredients for sauce to a bowl and baste chicken generously
12. Broil on low for 10 minutes
13. Allow chicken to rest for at least 20 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.

NOTES

You can spatchcock your chicken which is simply removing the backbone and pressing it flat. This method is perfect for a shorter cooking time, and a more even cook on the entire chicken. The only downside is not being able to stuff the chicken.

1. Resting your chicken is very important, as this ensures all the juices and flavors are redistributed. Resting for at least 10 minutes goes a long way.
2. If you are working with a bigger chicken, its always a good idea to use a thermometer if you’re unsure of the temperature. Check the internal temperature of your chicken thigh without touching the bone, it should read 165F- 175F