Chef Roble's Whole Roasted Chicken

A lot of people are intimidated by the task of roasting a whole chicken. But Chef Roble's step-by-step recipe will show you just how simple it really is. This chicken is the perfect entree if you're cooking for a crowd this holiday season. 

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1 chicken, about 6 lbs
zest of 1 lemon
3 thyme sprigs plus 2 tbsp thyme leaves
salt and pepper
extra-virgin olive oil or garlic oil
5 medium carrots, washed, trimmed and peeled, 4 cut in half lengthwise, 1 large dice
5 celery stalks, washed and trimmed; 4 left whole, 1 large dice
2 medium onions, peeled; 1 1/2 cut into large slices, 1/2 cut into large dice
7 garlic cloves, smashed
1 rosemary sprig
1/2 lemon, cut into chunks
2 sweet potatoes, washed and cut into eighths
1 tbsp chopped parsley

1. Preheat oven to 425 degrees F and remove any organs and neck from the cavity of the chicken. Fold back each wing tip under itself.


2. In a small bowl, mix the zest, 1 tablespoon of thyme, salt, pepper and a little oil. Rub the mixture in between the skin and flesh of the chicken.


3. In a bowl, mix the diced carrots, celery, onion, 3 garlic cloves, thyme sprigs, rosemary, and lemon. Lightly coat with oil and season with salt and pepper. Season the chicken cavity with salt and pepper and stuff with vegetable mixture. 


4. Tie the chicken with butcher’s twine.


5.  Rub the outside of the chicken with oil, salt, and pepper


6. In a roasting pan or skillet, add the carrot, celery, onion slices, sweet potato, and remaining garlic. Drizzle with a touch of oil just to coat. Make a bed of vegetables for the chicken to rest on.


7. Place the chicken on the bed and place in the oven. Cook at 425 degrees F for 1 1/2 hours or until chicken reaches 155 degrees F internal temperature and the juices run clear.


8. Remove chicken and rest on cutting board for at least 20 minutes.


9. Carve chicken and serve with roasted vegetables.