Tasty Tuesday – Herb Roasted Whole Chicken

My sweet friend Emily (who is moving in just a few short days… tear…) has been talking up this recipe for a long time. I had a bad whole chicken experience where I was completely grossed out and it took a WHOLE LOT of encouragement for me to try again. The first time I felt like it was a whole lot of work and did not taste much better. And did I mention gross? I had no clue what the heck I was supposed to do with the innards and there were some gross sounds, organs and whoa – I just felt like I was not a good enough cook not to shriek when I was attempting to manhandle that.

So anyways, after much encouragement from Em, I decided to try again. I bought the Kroger’s $.88/pound whole chicken and went at it. I had Emily on the phone right before and during, just in case. She had said they are supposed to have a bag in the inside that you take out, throw away, easy as pie. I crossed my fingers and – TA DA!!! – it worked! (However, that’s one of the only ones that actually has… I think since they’re so cheap they just like to forget that part sometime. BUT – I usually just take a spoon and scoop it out. You can do it!!)

Herb Roasted Whole Chicken

From The Pioneer Woman


  • 3-4 pound whole chicken
  • 1-2 Tablespoons fresh, chopped herbs (or half the amount dried herbs – basil, dill, oregano, parsley, thyme, etc)
  • 1/2 Tablespoon of coarse sea salt
  • 1 teaspoon pepper
  • 2-3 Tablespoons canola oil
  • Something to stuff inside chicken like onion, lemon, lime, garlic, mushrooms, green onions, etc (coarsely chopped – quarter the onions/ halve the lemon)

(please stop reading now if raw chickens gross you out)



1. Preheat oven to 450 degrees. Get broiling pan and chicken and set aside (separately.)

2. Chop herbs. In a very small bowl mix with oil, salt and pepper. Chop your onions/garlic/ whatever you’re going to stuff inside chicken. Prep your recipe and supplies (as well as your phone in case you need to call Emily to back up)

3.Rinse off chicken and pat dry (this step is key! This will make your crispy crust!). Do this on a large cutting board or in a big bowl.

4. Stuff goodies inside

5. Rub or brush herb/oil combination all over

6. Pop in roasting pan or 9×13 pan. You could do two or more at a time too!

7. Bake at 450 degrees for 60-75 minutes or until chicken is done. Let sit for about 5-10 minutes and then carve and serve.

YUM – crispy crust, tender, juicy, flavorful chicken.

Double YUM!


About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Cooking, Tasty Tuesday and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Tasty Tuesday – Herb Roasted Whole Chicken

  1. Curry Winters says:

    IT was DE-LI-CIOUS!!!!!

  2. Pingback: Re-Living Vacation: Monday « Reflecting on what God has done

  3. Pingback: Tasty Tuesday – This recipe is not drug test friendly… « Hoping in God

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