** Updated on 7.23.2020 **
Garlic Herb Whole Roasted Chicken in a lemon-y herb vinaigrette. This easy method for roasting chicken is very manageable even as a last minute dinner idea.
If you're looking into making your weeknight dinners stress-free, I think you'll love this recipe. It's so versatile and pairs nicely with Sauteed Green Beans, Crispy Oven Roasted Broccolini, or Roasted Asparagus With Garlic and Oven Roasted Potatoes or this Herb Garlic Mashed Potatoes Recipe.
I absolutely love the idea of a whole roasted chicken for any day of the week. It's ideal for meal prepping and for making other delicious meals such as:
- Chicken bowls
- Various chicken salads
- Enchiladas
- Burritos
- Tacos
- Pizza
- Chicken Stir Fry
- Soups
- Stews
Recipe ingredients
- Whole chicken
- Onion
- Garlic
- Kosher salt
- Pepper
Lemon Herb Vinaigrette
- Zest and juice of a lemon
- Extra virgin olive oil or grape-seed oil
- Fresh herbs (thyme, sage, rosemary, cilantro, parsley) any combination will work perfectly
Recipe essentials
- Sharp kitchen shear (for removing the backbone of the chicken)
- Chef's knife for chopping herbs or a small electric chopper
- Cutting board
- Baking pan, roasting pan, cast iron skillet or other oven safe skillet
How to roast a whole chicken
For this recipe, butterfly the chicken also known as spatchcock by removing the backbone. This method of cutting will allow the chicken to cook much faster. For step by step instructions on how to butterfly a whole chicken for roasting check out my Cajun Spatchcock Chicken Recipe.
Pour the lemon-herb vinaigrette over the whole chicken and season the skin generously with kosher salt and cracked black pepper. Also, season the rib side lightly with kosher salt.
Place the butterflied chicken on a baking sheet or in an oven-safe skillet with the breast side up and lay the chicken on top of a bed of freshly sliced onion, fresh garlic and a splash of white wine or chicken broth.
Bake in the oven at 425 degrees for 30 minutes then lower the temperature to 400 degrees. Check for doneness by inserting a meat thermometer into the thickest part of the chicken breast. When the internal temperature reaches 165 degrees, it's done.
Remove the chicken from the oven and spoon the pan juices over the skin especially the breast, and allow the chicken to rest for 10 minutes.
Do you roast a chicken covered or uncovered
It isn't necessary to roast a chicken covered especially if you're looking for the skin to be beautifully golden brown. You can achieve this by baking at a high temperature such as 425 degrees as in this recipe to start the skin to brown then lowering the oven temperature to 400 degrees to continue the baking process.
The most accurate way to check if the chicken is done is by inserting a meat thermometer into the thickest part of the chicken. When the internal temperature reaches 165 degrees. The chicken is done.
Before cutting, allow the chicken to rest. During this time, the residual heat will cook the chicken further.
Recipe tips
- When roasting a whole chicken, butterfly it first for faster cooking.
- Whether or not you wash your chicken, it should be completely dried before adding the herb vinaigrette.
- When making the herb mixture, you can use extra virgin olive oil or grape-seed oil.
- After removing the backbone, discard or place it in a freezer ziploc bag and use it to make homemade chicken stock at a later date.
- The bed of onions and garlic enhances the flavor of the pan juices and makes it even more delicious.
- By baking at 425 degrees for the first 30 minutes before lowering to 400 degrees will start the skin to brown. The end result will be beautiful golden brown skin.
- This simple herb vinaigrette also makes a great salad dressing.
You may also like these other chicken recipes
Grilled Cilantro Lime Chicken Skewers
Grilled Boneless Chicken Thighs
Easy Crispy Oven Baked Chicken Wings
Cast Iron Skillet Chicken Breast
Mozzarella Stuffed Chicken Breast
Be sure to follow me on Pinterest and Instagram for more tasty recipe ideas.
For comments or questions, leave them in the comment section below.
Thanks for visiting,
~Cree
📖 Recipe
Whole Roasted Chicken
Ingredients
- 1 whole chicken
- ½ tablespoon kosher salt (more or less to taste)
- 1 teaspoon black pepper
- 5 cloves garlic (whole, sliced or crushed)
- 2 slices onion (large slices)
- ½ cup white wine (or chicken broth)
Lemon Herb Vinaigrette
- 2 tablespoon herbs (any combination of (sage, rosemary, thyme, parsley, cilantro) - chopped)
- lemon zest (zest of 1 lemon)
- 2 tablespoon lemon juice (fresh lemon juice)
- 4 tablespoon grape-seed oil (extra virgin olive oil or avocado oil)
Instructions
- Preheat oven to 425 degrees.
Lemon Herb Vinaigrette
- First, combine all the ingredients except the oil, then drizzle the oil in slowly while whisking.
Roasting the chicken
- Butterfly or spatchcock the chicken by removing the backbone. Whether or not you rinse chicken, it should be completely dry before baking. Pat dry with paper towels.
- Add sliced onions and fresh garlic to baking sheet or oven-safe skillet. Lay the chicken on top of the bed of onions and garlic. Add white wine or chicken broth to the baking sheet with the breast side up and pour the vinaigrette over the chicken. Rub the vinaigrette into the chicken making sure it's fully coated. Season generously with salt and black pepper.
- Place the chicken in the oven and bake at 425 degrees for the first 30 minutes. Remove the chicken from the oven and spoon the pan juices all over the chicken.
- Lower the oven temperature to 400 degrees and continue baking for an additional 30 minutes or so. Check for doneness by inserting an internal thermometer into the thickest part of the breast. When the internal temperature reaches 165 degrees, it's done. Spoon the pan juices over the entire chicken again. Allow the chicken to rest for 10 minutes or so and serve.
Notes
- Whether or not you wash your chicken, it should be completely dried before adding the herb mixing.
- When making the herb mixture, you can use extra virgin olive oil or grape-seed oil.
- After removing the backbone, discard or place it in a freezer ziploc back and use it to make homemade chicken stock at a later date.
- The bed of onions and garlic enhances the flavor of the pan juices and makes it even more delicious.
- By baking at 425 degrees for the first 30 minutes before lowering to 400 degrees will start the skin to brown. The end result will be beautiful golden brown skin.
- This simple herb vinaigrette makes a great salad dressing.
Sam
I was about to use this recopie when I noticed that guère are no measurements for the oil. As à matter of fact it isn't even listed in the ingrédients.
CookingwithBliss
Hey Sam - Thank you very much for calling this to my attention. I've since updated this entire recipe to make it even more delicious. I hope you find time to revisit. Take care.