Whole Roasted Chicken


Yield: 6 People


Work: 35 Minutes


Total: 2 Hours


How to

  • Gather Ingredients and Tools. Wash Herbs and prep Ingredients as indicated.

  • Preheat the oven to 430F°, then line a Roasting Pan with Foil.

  • Remove any giblets and neck from the Chicken cavity and save, then trim any excess fat.

  • Rinse Chicken under cold water (don’t forget to rinse inside the cavity), then pat dry with Paper Towels.

  • Combine Camelina Oil with melted Butter and pour over the Chicken - don’t forget to get under the skin and inside the cavity as well.

  • Season the Chicken with Salt and Pepper, combine minced Garlic and chopped Parsley in a Small Bowl and rub all over the Chicken (including under the skin).

  • Take Garlic Head that has been halved, along with the Rosemary, and stuff into the cavity of the Chicken.

  • Take the Butcher’s Twine and wrap around the base of the feet and wings so that they are up against the body to ensure even cooking.

  • Place Chicken in the Roasting Pan breast side up and put in the Oven.

  • Once the Chicken is placed in the Oven, drop the temperature down to 375F°

  • Cook for 30 minutes, then baste with the juices that have started to come out of the Chicken.

  • Cook for another 30 minutes (1 hour total), then use a Thermometer to check temperature. The Chicken is done when the thighs read 165F°. When you remove the Thermometer, the juice that comes out should be clear.

  • If the skin isn’t crispy at this point, turn on broil, and crisp the skin until golden. NOTE this will go quickly, so don’t walk away!

  • Remove Chicken, cover with Foil, and let rest for 10 minutes. Reserve leftover juices.

  • Carve and enjoy!


  • Add any Spices and Herbs you prefer.

  • Save all bones from Chicken after carving meat to make our Anything Stock.

  • Save leftover juices for making Anything Stock.


  • 1 Chicken Whole (4-6 Pounds)

  • 3 Tbsp Camelina Oil

  • ¼ Cup Butter, melted

  • 4 Garlic Cloves, minced

  • 2 Tbsp Parsley, chopped

  • 1 Garlic Head, cut in half across the middle

  • 3 Rosemary Sprigs

  • 2 Tbsp Salt

  • 1 Tbsp Pepper


  • 2’ Butcher’s Twine

  • Knife

  • Cutting Board

  • Roasting Pan

  • Small Bowl

  • Measuring Cup

  • Measuring Spoons

  • Thermometer

  • Foil

  • Baster

  • Paper Towels

  • Airtight Container


  • Airtight Container in the Refrigerator up to 5 days.

Use Your Whole Roasted Chicken in the following Recipes:

Questions about this recipe? Ask Chef Pierson!