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Published January 13, 2015 | Last Updated November 11, 2024 By Barbara Bianchi 16 Comments

Herb Roasted Whole Chicken Recipe

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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!

Herb Roasted Whole ChickenIt’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.

close up of herb roasted whole chicken on a bed of parsley and orange slices

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.

In addition to a whole chicken, the ingredients are oranges, butter, herbs and spices, an onion, garlic, and extra-virgin olive oil (not pictured)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.

onion garlic bed in the pan for the chicken 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:

  1. Lifts the chicken, promoting uniform cooking.
  2.  Prevents drippings from burning away, this is the secret to ensuring the preservation of quality drippings for gravy-making.
  3. 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.

chicken ready for the ovenI 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.

basting chickenThis 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.

finished roastLet 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.

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5 from 3 votes

Herb Roasted Whole Chicken Recipe

Prevent your screen from going dark
Enjoy a simple and delicious dinner with this roasted whole chicken! Basted with butter, orange, and spices for a mild kick, it’s a juicy, roast that’s a breeze to make!
Course Dinner
Cuisine American
Prep Time 15 minutes minutes
Cook Time 1 hour hour 25 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4
Calories 200kcal
Author Barbara Bianchi

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

If you have never made a roast chicken before, make sure to remove any giblets (the little bundle of parts found inside the cavity of the chicken) and rinse the chicken under cold water – inside and out.
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.

Nutrition

Calories: 200kcal | Carbohydrates: 4g | Protein: 29.9g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Chicken And Turkey Recipes, Dairy free, Dinner, Egg free, LOW CARB, Nut free, Paleo, Recipe

Reader Interactions

Comments

  1. Elisabeth says

    January 14, 2015 at 5:31 pm

    5 stars
    Oh, that looks divine! I am so going to have to try that this weekend.

    Reply
    • Barbara says

      January 19, 2015 at 12:39 am

      Thanks Elizabeth, Hope you enjoy it as much as we did.

      Reply
  2. Amy says

    January 14, 2015 at 6:29 pm

    5 stars
    Oh, my, this makes me so hungry! Your roast chicken recipe looks fabulous, Barbara! I know what you mean about being away from home for a time–it’s always so nice to get back to being able to make your own meals.

    Reply
    • Barbara says

      January 19, 2015 at 12:48 am

      Thank you. There’s nothing like a delicious home cooked meal.

      Reply
  3. K. Lee Banks says

    January 14, 2015 at 9:53 pm

    YUMMY!!! Definitely want to try this one- also sharing with my daughter who is always looking for new GF recipes! Thanks for sharing!

    Reply
    • Barbara says

      January 19, 2015 at 12:49 am

      I’m so glad that you share these recipes with your daughter. Thanks.

      Reply
  4. Amy Bovaird says

    January 14, 2015 at 10:00 pm

    The chicken looks scrumptious! I will try to print off the recipe. =) Just tonight we had gluten free Tilapia with herbs. My brother was the lucky recipient but he seemed to like it!
    Congratulations to your kids for their debating accomplishments!
    Thanks again and glad you are back in your own kitchen to cook!
    Amy

    Reply
    • Barbara says

      January 19, 2015 at 1:07 am

      Thank you! Glad your brother was pleased with dinner.

      Reply
  5. Carrie Ann Tripp (@CarrieAnnTripp) says

    January 15, 2015 at 1:17 pm

    Barbara,

    This looks and sounds AMAZING! I’ll have to add this one to my recipes to try file. Congrats on the kiddos moving on to the next round.

    Thank you so much for joining the Bloglovin’ Blog Hop! I hope you make some GREAT new contacts!!!!!

    Reply
    • Barbara says

      January 19, 2015 at 1:38 am

      Hey Carrie Ann, Thanks!

      Reply
  6. vegetarianmamma (Cindy) says

    February 21, 2015 at 10:11 pm

    This looks fantastic! Thanks for linking up, I pinned this!

    Reply
    • Barbara says

      February 21, 2015 at 11:47 pm

      Thank you. And thanks for pinning.

      Reply
  7. Nomsies Kitchen (Ai Lin) says

    March 31, 2015 at 5:17 am

    Your roast chicken truly looks amazing. Easy recipe and really foolproof too, I need to make this soon!

    Reply
  8. Speed Reading says

    August 24, 2016 at 7:33 am

    5 stars
    Oh My God! This looks delicious! I wish I could just reach into my computer screen and grab that chicken!

    Reply
    • Barbara says

      August 30, 2016 at 10:27 pm

      Ha ha. Maybe one day we’ll be able to do just that. 🙂

      Reply

Trackbacks

  1. Broiled Chicken Breasts (Gluten Free, Low Carb)- Gluten Free Homestead says:
    January 12, 2021 at 11:44 am

    […] Orange Herb Roasted Chicken – This whole roasted chicken is fresh, sweet, and flavorful. […]

    Reply
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