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Chef Gina Makes A Whole Roasted Chicken

Photos Courtesy of Chef Gina

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A few years ago I hosted my fiancé’s friends for dinner for the first time. Probably reading too far into it, I wanted something that would be impressive yet approachable, easy for me to make yet showed I put in thought and effort. I also needed it to feed a crowd. Clearly, I was trying to win them over, and since they still accept all of my dinner invites, I know I set the right tone with that first dinner party where I served none other than the humble yet somehow grand, whole roasted chicken. 

A whole roasted chicken lends itself to a beautiful presentation plus there is a built-in conversation starter with the carving and serving of the pieces. Now when I make it, it’s far less ceremonial, in-fact it’s downright efficient – I typically make one on a Sunday and use it throughout the week – thighs for dinner, breasts turned into chicken salad for lunch, wings to snack on, and I even use the drippings to make broth. 

A tasty, juicy, healthy whole roasted chicken is the versatile, retro-feeling, simple Sunday supper that I encourage you to try and enjoy! 

Photos Courtesy of Chef Gina

Roasted Chicken

Total Time: 2 Hours

Makes: 6 servings

Photos Courtesy of Chef Gina

Ingredients

  • 1 WHOLE MEDIUM CHICKEN, APPROX. 4-5 LBS.    
  • SALT + PEPPER
  • 1 MEDIUM ONION
  • 2-3 MEDIUM CARROTS 
  • 1 STICK BUTTER, SOFTENED 
  • 1 TBS MINCED GARLIC 
  • 4 TBS FRESH HERBS, CHOPPED (SEE NOTES) 
  • 4 ADDITIONAL HERB SPRIGS 
  • 1 LEMON
Photos Courtesy of Chef Gina

Directions

Photos Courtesy of Chef Gina

Notes

  • Use any combination of fresh herbs you like. I had parsley, sage, and chives from my garden but rosemary and thyme are also traditionally used.
  • You can eat the onions and carrots or blend in the juices as part of the soup stock 
  • If you’ve ever roasted a turkey, it’s very similar, just quicker.
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