Whole Roasted Chicken

Impress your family and dinner guests with this super simple, super delicious Whole Roasted Chicken. Stuff the bird with an apple and an onion, top with butter, salt, pepper, Sriracha sauce and paprika, then bake until golden brown and cooked through. This makes the perfect centerpiece for a weeknight meal!

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings servings

Calories 925kcal

Ingredients

Whole Chicken

5-6 lb. chicken bone in and skin on
1 apple quartered
1 onion quartered
4 tablespoons salted butter softened
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons Sriracha sauce
½ teaspoon paprika

Gravy

Rendered fat from the roasting process about 1/3 cup
2 tablespoons all-purpose flour
1 cup chicken broth

Instructions

Lower the rack to the bottom level, then preheat the oven to 400°F. Get out a poultry roaster pan or line a baking sheet with aluminum foil. Set aside.
Place the whole chicken onto the roaster or baking sheet.
Pat the chicken dry with paper towels. Remove any internal organs before proceeding.
Stuff the apple and onion in the bird's cavity. Season generously with salt and pepper.
Using kitchen twine, tie the legs together. Tuck the wings beneath the bird.
Mix together the butter, salt, pepper and Sriracha sauce in a small bowl.
Using a silicone pastry brush, brush the seasoning mixture onto the skin of the chicken.
Cover the chicken with aluminum foil, and transfer to the preheated oven.
Bake for 1 hour, taking the foil off so the bird will brown. Rotate the bird in the oven.
Lower the oven temperature to 375°F. Bake for an additional 20-30 minutes, or until cooked through. When the chicken's internal temperature reads 165°F, remove it from the oven. The juices should run clear.
Transfer the chicken onto a serving plate, and make the gravy in the roasting pan.
Measure in the flour, and mix it with the rendered fat from the chicken.
Whisk until smooth, then slowly pour in the warm chicken broth.
Whisk thoroughly until the mixture thickens, then remove from the heat, and pour into a gravy dish.
Carve the chicken, and serve warm with the gravy.

Notes

Please note that my oven is nearly 60 years old and is nowhere near efficient as a newer oven. Watch your chicken as it roasts to ensure it doesn't overcook, and check the temperature of the bird around the 45 minute mark, as well as hour mark to see how far you have to go.

Nutrition