Recipes - The Most Delicious & Simple Whole Roasted Chicken Recipe You'll Ever Make

Photo by  Becca Tapert  on  Unsplash

No, carrots are NOT required (or even included) in the making of this roasted chicken. However, the dutch oven, or something similar, is a must!

We get it, people are busy these days. Getting dinner on the table can feel daunting so much of the time. It’s recipes like this one, originally adapted from The Nourishing Traditions Cookbook for Children by Suzanne Gross and Sally Fallon Morell that make it possible for most people to avoid driving through somewhere, and still put a delicious and nutrient dense dinner on the table for their family.

Yes, this recipe is so easy even a CHILD could pull this off, with proper kitchen supervision and help with hot pots, of course! Using this method, the meat on your bird stays very moist and is fall off the bone, easy to remove.

Here’s everything you need to make this whole chicken recipe work:

-1 Whole Chicken (Pasture-raised, preferably.)
-Sea Salt
-Wooden Spoon
-Dutch Oven/Casserole Dish (Must have a lid and be oven safe!)
-Oven (Of course…)
-About 2 hours

That’s IT!

Ok, you want the details, I’m sure. HOW do you cook up this delicious and simple masterpiece?

  1. Preheat your oven to 350 degreed, Fahrenheit.

  2. Put your chicken in your dutch oven or casserole dish, breast-side DOWN. Sprinkle your salt and pepper on top, then place your lid on the pot and bake in your preheated oven for 1 1/2 hours.

  3. Pull out the pot, and set aside your (very) hot lid using hot pads as to not burn your hand or your counter. Turn your chicken over inside the pot using your wooden spoon by sticking the spoon inside of the cavity of the chicken and lifting it up and turning. Sometimes your chicken might already be very juicy and falling apart by now, be careful to try to keep it whole while turning it over!

  4. Using your baster, transfer any drippings in the bottom of your cooking dish to a jar to save for a sauce or other uses, like gravy, if desired. (This step is not necessary, and you may continue cooking your bird with the pan drippings inside the dish, if you desire to.)

  5. Sprinkle salt and pepper on this unseasoned side of the chicken and return your dish (uncovered!) back into the oven for an additional 30 minutes, or until your chicken is golden brown.

  6. Try not to eat all of the tastiest skin and juicy meat while it’s cooling on a platter!

Fair warning…you may never want to cook a whole chicken another way again. This is just too easy.

Enjoy your freshly cooked chicken meat a variety of ways, such as:

  • Chicken Salad

  • Baked Casserole

  • Chicken Tacos (fry up in some avocado oil and seasonings of choice, yum!)

The possibilities are endless!

Let us know in the comments if you try this recipe, we hope you enjoy it as much as we do with one of our very own pasture-raised chickens. Place your orders here to have them delivered straight to your door!