I cannot be more excited than right this second. Why? Because I just, hands down, made the best roasted chicken I have ever had in my entire life. I seriously can’t stop thinking about this herb stuffed whole roasted chicken, and I know after you make it you will be thinking about it non-stop!
This actually was made up right on the spot the other week and will forever and always be a staple in our house. The skin is oh so crispy and the meat, perfectly cooked! I know that cooking a whole chicken can seem a bit intimidating, but I promise you that it is one of the easiest things to make. And bonus! It makes a lot, so you can have delicious chicken for all the things. Also buying up whole chicken is usually a lot cheaper.
A quick note: You will need to have an oven safe skillet. I love my cast iron pan, but any one you have will be perfectly fine! You will be placing it in the oven and getting it HOT, HOT, HOT while you prepare the chicken. Okay! Now on to the best chicken recipe ever. And don’t forget to pin, print, and share the recipe to all your peeps!
Ingredients
- 2-3 lbs whole chicken
- 1/2 cup melted ghee
- 3 cloves garlic, 1 clove minced, the other 2 roughly chopped
- 2 sprigs of fresh rosemary
- 1/2 lemon
- salt and pepper to taste
Instructions
- Place your oven safe pan into the oven and turn it to 450 degrees.
- While pan is getting nice and hot, prepare your chicken.
- To prepare your chicken, wash and pat dry. Make sure it is completely dry.
- Take the 2 chopped garlic cloves, the rosemary, and half the lemon and place it into the cavity of the chicken. Tuck wings under and tie legs together.
- Melt your ghee and stir in the minced garlic.
- Once the oven is preheated, take your chicken and place it into the hot skillet. Brush the garlic ghee all over the entire chicken.
- Close oven and turn heat down to 425 degrees. Cook for 35 minutes.
- After 35 minutes, turn oven completely off and let it sit in there for another 35 minutes. DO NOT OPEN THE OVEN.
- After the 35 minutes, spoon the juice all over the chicken and then turn on the broiler to get the skin even more crispy. About 2-3 minutes
- Remove the chicken and let rest for 10 minutes.
- Garnish with some salt, pepper, and extra rosemary,
Remember all meat continues to cook after its been removed from any heat source. After you have broiled the chicken you can use a meat thermometer to check the temperature. I like it to be no higher that 155 degrees. It will continue to cook another 10 degrees or so bringing it up to 165 (which is what you want you chicken at)
So if you have ever had the problem of having chicken that is too dry it is because you waited until the internal temp was at 165 degrees. Then when you let it sit it kept creeping up another 10 degrees and all of a sudden BAM! dry, overcooked, chicken.
You can stuff that chicken with anything you feel like! In fact, tell me what you would put in the chicken in the comments. It’s always wonderful to see other peoples favorite combos!
Whole30: yes
Paleo: yes
Would love to try this one on the smoker! Do you have any suggestions or modifications you’d recommend?
I add a few cloves of garlic and white onion in the cavity with thyme, sea salt and cracked pepper. I baste the chicken with butter continuously throughout slow cooking. I add petite potatoes as a side with butter parmesan topping. Bon a petit
Sounds absolutely divine!