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Whole Roasted Chicken

Whole Roasted Chicken

Course entree


  • 1 whole chicken (3 ½-4 lbs.)
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp dried thyme leaves, crushed
  • 4 carrots
  • 2 large red or russet potatoes


  • Wash hands with soap and water.
  • Preheat oven to 350ºF.
  • Lightly spray a roasting pan or baking dish with oil or wipe it with oil using a paper towel. Before handling the raw chicken, cut several pieces of string for tying the chicken.
  • Remove and discard giblets and neck from chicken cavity. Remove skin if desired and trim excess fat using kitchen shears or a knife. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on your meat cutting board; brush or wipe with oil using a brush or paper toweling. Do not rinse raw poultry.
  • Wash hands with soap and water after handling uncooked chicken.
  • Combine flour, paprika, garlic powder, salt, black pepper and thyme in a small bowl. Mix well.
  • Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in the baking dish.
  • Wash hands with soap and water after handling uncooked chicken.
  • Scrub carrots and potatoes with a clean vegetable brush under running water. Cut carrots into 1-inch pieces and potatoes into 2-inch cubes. Toss with leftover seasoning or simply salt and pepper, if desired. Arrange carrots and potatoes around chicken.
  • Bake until the internal temperature reaches 165 ºF on food thermometer.
  • Remove from oven, let rest 10 minutes. Place the chicken on a clean serving plate when finished cooking.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.