One of the easiest ways to save money on protein is to buy whole animals, and chickens are no exception. Several people can eat a whole chicken for dinner, and the carcass can be used to make bone broth.
PREP TIME
10 minutes
COOKING TIME
60-120 minutes
YIELD
4-6 servings depending
on portion sizes
1/4 cup (960 ml) melted butter, coconut oil, bacon grease, or duck fat
1 whole chicken
1 onion, cut into large chunks
4-6 cloves of garlic, smashed
1 orange or lemon, cut into 6 pieces
2-4 large carrots, cut into large chunks
1 tablespoon (15 ml) Herb Salt Blend
Black pepper to taste
Preheat the oven to 375°F (190°C).
Brush the bottom of a large roasting pan with some of the melted butter.
Remove any gizzards or organs (sometimes in a paper or plastic wrapping) from the inside of the chicken. Stuff the chicken with the onions, garlic, and some of the citrus. Place the carrots around the chicken in the roasting pan. Brush the chicken with melted butter, and sprinkle it with the Herb Salt Blend and black pepper.
Roast until the chicken reaches 165°F (74°C) when a thermometer is placed between the leg and breast.
Cooking time depends on the size of the bird but is approximately 20 minutes per pound.
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Citrus and herb whole roasted chicken is a one-pan Sunday dinner with almost no technique required. A whole bird brushes with melted butter, stuffs with onion, garlic, and citrus wedges, and roasts over chunky carrots until the skin turns deep gold. The herb salt does the seasoning work, and the leftovers make tomorrow's soup.
Pro Tips
- Smash the garlic cloves rather than mincing them for the cavity. Smashed cloves steam gently inside the bird and flavor the meat without scorching.
- Use any citrus you have — orange gives sweeter pan juices while lemon keeps things sharper. Both perfume the bird beautifully as they roast.
- Cut the carrots into large chunks so they hold up through the long roast. Small pieces would dissolve into the pan juices by the time the chicken is done.
- Any spice blend works here in place of the herb salt. A smoky or chili-based blend makes a completely different bird from the same recipe.
Frequently Asked Questions
How long does a whole chicken take to roast?
Roughly twenty minutes per pound at 375°F, so expect 60 to 120 minutes depending on size. Always confirm 165°F at the thickest part between leg and breast.
Can I skip the onion and garlic for a low-FODMAP version?
Yes, the recipe notes this swap. Rely on the citrus wedges and the herb salt for flavor — the pan juices stay delicious without the aromatics.
What should I do with the carcass?
Simmer it into bone broth. Cover with water, add a splash of vinegar and any vegetable scraps, and let it go low and slow for the richest stock you have ever tasted.
Recipe Card
Ingredients
Method
- COOKING TIME
- 60-120 minutes YIELD
- 4-6 servings depending on portion sizes
- 1/4 cup melted butter, coconut oil, bacon grease, or duck fat
- 1 whole chicken
- 1 onion, cut into large chunks
- 4-6 cloves of garlic, smashed
- 1 orange or lemon, cut into 6 pieces
- 2-4 large carrots, cut into large chunks
- 1 tablespoon Herb Salt Blend Black pepper to taste Preheat the oven to 375°F.
- Brush the bottom of a large roasting pan with some of the melted butter.
- Remove any gizzards or organs (sometimes in a paper or plastic wrapping) from the inside of the chicken.
- Stuff the chicken with the onions, garlic, and some of the citrus.
- Place the carrots around the chicken in the roasting pan.
- Brush the chicken with melted butter, and sprinkle it with the Herb Salt Blend and black pepper.
- Roast until the chicken reaches 165°F when a thermometer is placed between the leg and breast.
- Cooking time depends on the size of the bird but is approximately 20 minutes per pound.
