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Whole Roasted Chicken

Tiffany Lewis - Whole Roasted Chicken.jpg
Tiffany Lewis - Whole Roasted Chicken.jpg

Whole Roasted Chicken


Nothing says “All-American” more than a whole roasted chicken shared with family and friends around the table together. Growing up, roasting a beautiful chicken on Sunday and setting the main dining room table was a real treat. Today, I like to roast a whole chicken and either enjoy it immediately following with friends and family, or save the meat for use throughout the week. There are so many things you can do with roasted chicken and it’s a great healthy solution when time is of the essence and all you have to do is simply toss, marinate, re-heat, or adorn with it. This concept was perfectly displayed in the movie Forest Gump; there’s “shrimp gumbo, shrimp stir fry, shrimp tacos, shrimp cocktails…..”  Catch my drift? Enjoy and have fun!


Yield: 4 servings (1 whole 5 1/2 pound chicken)

Oven: 400ºF: 55 minutes + 375ºF: 30 minutes

Preparation time: 15 minutes

Cook Time: 1 hour 25 minutes


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4 tablespoons (1/2 stick) unsalted butter, melted

1 tablespoon rosemary, roughly chopped

1 tablespoon fresh thyme, roughly chopped

1 tablespoon fresh oregano, roughly chopped

1, 5 1/2 pound, whole organic chicken, giblets removed

kosher salt, as needed

freshly ground black pepper, as needed

1 lemon, quartered

2 shallots, peeled, quartered

1 small bunch thyme (8 stems)

5 cloves of garlic, peeled, and smashed with the flat side of the knife or your hands

3 carrots, peeled and cut into 2-inch rounds

2 stalks celery, cut into 2-inch portions

1/2 cup chicken broth, fresh if possible


1.     Preheat oven to 400ºF.

2.     Using paper towels, pat dry the chicken and place to the side.

3.     In a small bowl, add butter, rosemary, thyme, oregano, and mix to combine. Set to the side.

4.     Generously season the chicken with salt and pepper ensuring to evenly coat the front, back, and legs.

5.     In the cavity of the chicken, add half the lemon wedges, half of the shallots, half of the thyme, and half of the garlic.

6.     Using butcher twine, tie the chicken legs together ensuring the cavity is securely closed.

7.     In a roasting pan, add the second half of vegetables, fruit and herbs, as well as the carrots and celery. Nestle the chicken on top.

8.     To the bottom of the roasting pan, add 1/2 cup chicken broth being careful to not pour on top of the chicken.

9.     Using a pastry brush or clean hands, evenly coat the entire breast side of the chicken, including thighs, wings, neck, and breasts with the butter-herb mixture.

10.  Place in preheated 400ºF oven for 55 minutes, or until the skin is golden brown. Reduce heat to 375ºF, and continue to cook until an inserted insta-read thermometer reads 165ºF in the thigh, and juices run clear, approximately 30 minutes.

11.  Remove from oven, cover with foil and allow to rest at room temperature for 15 – 20 minutes before carving.

12.  Carve and serve while hot.


Kitchen Note: Before you toss the stems to the rosemary, oregano and thyme, think about using them for additional flavor! After I pick the leaves, I like to utilize half of the leaf-less stems inside the chicken cavity and the other half scattered around the roasting pan. The stems are often mistaken for trash but can be used for additional flavor during the cooking process. Make sure you discard them before serving.