Here’s a simple and delicious dinner idea: a roasted whole chicken! Learn how to roast a whole chicken with ease! In this recipe, I’ll guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!
It’s good to be home after spending the past week in New England with my two youngest sons. They were competing in a high school speech and debate tournament, and we had a fun and exciting time as each of them qualified for the Regional Tournament this spring.
What was not so fun each day was having to navigate hotel breakfasts, store bought lunches, and restaurant dinners, trying to make sure that all of the food we ate was gluten-free.
The comfort of home cooking
Needless to say, I was a bit impatient to return to my kitchen where I could find all of my gluten-free ingredients and prepare a delicious home cooked meal.
If you’re interested in more insights from my kitchen adventures, check out my post on 8 Life Lessons From Cooking Gluten Free!
John and Nicole had made sure the refrigerator was well stocked upon our return. During one of their trips to the local supermarket, they were excited to find organic whole chickens.
One of the whole chickens will make a nutritious Traditional Chicken Soup From Scratch! It’s such a comforting soup, and making it from the whole chicken really brings out all the flavors.
Roasted whole chicken is one of my go-to budget-friendly easy gluten free chicken recipes! This one is basted with butter making it a super easy yet elegant meal.
You could even stuff the chicken with an orange (or lemon), just like this delicious Roasted Chicken from one of my blogging friends.
It was bitterly cold in New England. Snow fell, and ice covered the windows. Back home, it’s slightly warmer, but there’s still snow on the front lawn. My roasted whole chicken needed a taste of summer: oranges and fresh herbs.
This would make the perfect, nutritious dinner to start off the week. I love organic chicken; it’s fresh, sweet, and flavorful.
Recipe updates
I’ve made some updates to this recipe!
Originally, I let it marinate for three hours in the fridge, but I’ve been skipping that step lately, and honestly, it doesn’t compromise the recipe at all!
Also, I recently got a new energy-efficient convection oven with a convection roast setting, which is a game-changer for browning and cooking evenly.
I’ve snapped some new photos and added a bunch of new tips to help you whip up this super tasty roast. Can’t wait for you to try it!
Ingredients
Getting started is super simple! In addition to a whole chicken, mix together some herbs: oregano, marjoram, rosemary, basil, salt, and chili powder. You’ll also want softened butter, garlic, the juice from one orange, and extra- virgin olive oil (not pictured) to drizzle on top of the chicken. An onion, garlic, and fresh herbs will create a cozy bed for your chicken.
Instructions
*Free printable recipe card is available at the end of the post.
If you have never made a roasted whole chicken before, make sure to remove any giblets (the little bundle of parts found inside the cavity of the chicken) and rinse under cold water – inside and out.
Then gently pat the chicken dry with a paper towel.
Next, combine softened butter with herb mixture.
Generously spread about two thirds of the herb-butter mixture under the skin, and spread the remaining third of the herb-butter on top to achieve that crispy skin chicken.
Scatter crushed garlic around under the skin, as well. Then drizzle half of the orange juice under the skin and over the top too.
Hint: use an upside-down spoon to loosen the skin—it hugs the chicken’s curves perfectly and won’t tear the skin.
Food Safety Tips:
– Avoid using the same utensils on cooked food that have been in contact with raw meat.
– Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
– Try not to leave perishable food at room temperature for too long to ensure safety and prevent bacterial growth.
Whole chicken convection roast
When it comes to roasting a whole chicken, using a convection oven is like having a trusty sidekick in your kitchen! The beauty of convection cooking lies in its ability to circulate hot air around the bird, creating a perfectly crispy skin chicken while locking in all those juicy flavors.
This even heat distribution means no more hot spots or uneven cooking. It’s all about achieving that golden-brown goodness that makes your mouth water!
Now that we’re all set with the science, let’s begin preparing our delicious roast.
If you don’t have a convection oven, don’t worry—your bake time may vary, so just keep an eye on the chicken’s internal temperature. As long as it reaches 165°F, you’ll be in great shape for a perfectly cooked meal!
And if you’re interested in exploring different cooking methods, give Smoked Spatchcock Chicken a try.
Getting ready to roast
Once the chicken is well-buttered, place it on a bed of garlic, herbs, and onion. Any large, shallow baking pan will do, whether it’s your 9″ by 13″ cake pan or your favorite casserole dish. Shallow sides work best to ensure the chicken browns nicely instead of steaming. Personally, I love using my large oven-safe cast-iron skillet for this!
This bed of veggies is a foundation that serves three essential purposes:
- Lifts the chicken, promoting uniform cooking.
- Prevents drippings from burning away, this is the secret to ensuring the preservation of quality drippings for gravy-making.
- Infuses the drippings with additional flavors, which you can use to make a rich gluten free Velvety Smooth Gravy or savory gluten free and low carb Au Jus Gravy.
I oven roast the whole chicken at 375℉ for a crisp, dark skin on the outside while holding the moisture in and keeping the meat juicy. A good rule of thumb is to bake 20-25 minutes per pound. The chicken is done when you prick the thigh deeply with a fork and it releases clear juices.
Baste the chicken twice at half hour intervals. with a brush, large spoon, ladle, or a baster tool.
This is such an effortless and elegant meal, warming the whole house as it cooks.
Garnish your chicken with fresh herbs or even some vibrant orange slices for a pop of color.
Let the chicken rest for 15 minutes before carving.
Watch this to see how to carve your chicken.
Serving suggestions
Roasted chicken goes beautifully with a range of vegetables and salads. Consider trying Massaged Kale Salad, delicious Sautéed Broccoli with Garlic, or restaurant-style Bacon Brussels Sprouts.
My kids love their chicken with my Healthier Homemade French Fries or rice, and a Gluten Free Corn Muffin while I like to keep mine low carb with Creamy Cauliflower Mash. This way, everyone is happy and satisfied!
And don’t forget the stuffing—whether you go for a classic Savory Gluten-Free Bread Stuffing or Dressing or a Low-Carb Cauliflower Stuffing version, both are perfect complements to the meal.
And as a delicious conclusion to your feast, I highly recommend trying an Easy Orange Posset for a bright and creamy dessert or warm Gluten Free Apple Cider Cake Donuts with a Caffè Espresso Brewed in a Moka Pot.
Recipes using leftover roast chicken
Leftovers can be tossed in a salad or easily be transformed into a flavorful Tex Mex Chicken And Rice or whip up some delightful Gluten Free Chicken Enchiladas for your next meal.
Pro tips and recipe notes
Can I use other herbs? Absolutely! While the herbs I have chosen pair beautifully with orange-infused chicken and have a mild kick from the chili powder, you can experiment with other herbs such as parsley, thyme, or sage. Those aromatic herbs would infuse the dish with their unique fragrances.
What is the best way to check if the chicken is fully cooked? Use a meat thermometer to check the internal temperature. The thickest part of the chicken (usually the thigh) should reach at least 165°F (75°C).
Can I use a frozen chicken for this recipe? It’s best to use a thawed chicken. Thaw it in the refrigerator for safety.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
And there you have it—a beautifully roasted whole chicken! This dish is perfect for family meals, gatherings with friends, or even special occasions. It brings everyone together around the table and is sure to leave a lasting impression.
Enjoy every delicious bite! Happy cooking!
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
Love chicken? Try these recipes
Chicken Wings These easy wings are a popular choice for game day, party, picnic, and outdoor barbecue appetizers. You can easily turn them into a meal by serving them with cool salads, chips, or veggies sides.
One-Pan Chicken Alfredo This is a perfect easy meal with creamy deliciousness in every forkful.
Grainless Crispy Chicken Nuggets These are coated in a spicy batter before frying. Absolutely delicious and go from stovetop to your table in 30 minutes flat.
Sheet Pan Roast Chicken And Potatoes Tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an easy delicious one-pan meal. Perfect for a simple weeknight dinner.
Herb Roasted Whole Chicken Recipe
Ingredients
- 1 Whole Chicken this one is an organic 4 lb. chicken
- 3 cloves garlic pressed
- 1/4 teaspoon oregano
- 1/4 teaspoon marjoram
- 1/4 teaspoon rosemary crushed
- 1/4 teaspoon basil
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1/4 cup orange juice fresh squeezed from one orange
- 1 stick butter softened
- 2 teaspoons extra-virgin olive oil
Vegetables
- 1 onion cut in quarters
- 1 whole bulb of garlic sliced in half
- fresh herb (optional) parsley, rosemary, or thyme
Instructions
- Remove the chicken from the packaging, remove any giblets, and rinse the chicken under cold water – inside and out. Pat dry with paper towels.1 Whole Chicken
- Preheat oven to 375℉Position oven rack in the middle of your oven.
- Combine oregano, marjoram, rosemary, basil, salt, and chili powder in a small bowl.1/4 teaspoon oregano, 1/4 teaspoon marjoram, 1/4 teaspoon rosemary, 1/4 teaspoon basil, 1 teaspoon salt, 1 tablespoon chili powder
- Next, combine softened butter with herb mixture.1 stick butter
- Generously spread about two thirds of the herb-butter mixture under the skin including the drumsticks, and spread the remaining third of the herb-butter on top. Scatter crushed garlic around under the skin, as well. Then drizzle orange juice under the skin and over the top too.Hint: use an upside-down spoon to loosen the skin—it hugs the chicken's curves perfectly and won’t tear the skin.3 cloves garlic, 1/4 cup orange juice
- Place chicken breast side up on a bed of garlic, herbs, and onion in a shallow roasting pan. This is to lift the chicken for uniform cooking and ensure flavorful drippings.Drizzle extra-virgin olive oil over the top of the roast.1 onion, 1 whole bulb of garlic, fresh herb , 2 teaspoons extra-virgin olive oil
- Tie the drumstick ends together with kitchen twine and tuck the wing tips underneath the chicken.Roast uncovered for 1 hour and 25 minutes (about 20-25 minutes per pound). Baste the chicken twice at half hour intervals with a brush, large spoon, ladle, or a baster tool.Let the chicken rest for 15 minutes to seal in the juices before carving.
Notes
Nutrition
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