Classic Whole Roasted Chicken

A classic dish, and one that can be on weekly rotation in your home. It’s so easy that you can prepare it in just a few minutes, pop it into the oven and enjoy a one pan healthy, scrumptious meal. The spices, garlic and vegetables mix with the poultry drippings to create an out of this word gravy – so definitely pour some over your chicken and veggies. I also love to serve this with farro, which has a nutty bite and holds up to the gravy and tender vegetables and chicken. This recipe is versatile – feel free to add your favorite vegetables or whatever you have on-hand!



  • 3-4 lb whole chicken
  • 5 garlic cloves
  • 1 lemon, halved
  • 6 shallots, peeled, trimmed, and halved
  • 3-4 potatoes, peeled and cut into 12 inch slices
  • Handful baby carrots
  • 1 sweet potato, cut into chunks (optional)
  • 12 tsp salt
  • 14 tsp pepper
  • 14 tsp dried thyme
  • 14 tsp paprika
  • 6 tbsp olive oil


Preheat oven to 425 degrees.

Place chicken in a roaster or large oven safe pan. Place 3 garlic cloves inside the cavity along with half of the lemon. Arrange the vegetables and remaining 2 garlic cloves and other half of the lemon around the chicken. Sprinkle the chicken and vegetables with salt, pepper, thyme and paprika, then add the oil and rub spices and oil all over, making sure to coat under the skin of the chicken.

Cover tightly with a lid or foil and bake for one hour. Remove the cover and bake an additional 15-20 minutes, until the chicken is fully cooked and nicely browned.

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