Don’t be intimidated by the title of this post. Roasting your own chicken is easy-peasy and after the first time you will be hooked! Five years later and I still can’t seem to go a week without roasting my own chicken. This was one of the very first food projects I attempted when starting our real food journey. My sister-in-law did them each week for their family and would talk about how savory and delicious they were and also how you can make the homemade broth afterwards. So what does it hurt to try it out, right?
When roasting your own chicken there are a few kitchen essentials you will need to have. I will link them below so shopping is easy for you. We use locally sourced,pasture raised chickens. If locally sourced isn’t an option for you I always recommend Organic free range chickens free of any antibiotics, steroids, or hormones. But as always guys do the best you can!
My normal routine for roasting chickens is usually some time on Sunday. I love having it readily available to throw in wraps,salads,and dinner dishes for the week ahead. Not only does it save me tons of time during the busy week but also saves me tons of money, can I get a whoop?!
Buying whole chickens are more cost effective because instead of buying higher priced individual cuts, you can get every cut for a fraction of the price. Not to mention it is already cooked ahead of time. So enough chit chat let’s get you guys on the way to roasting that beautiful, delicious chicken!

I recommend the following kitchen items to make this recipe: 

A roasting pan(I scored an AllClad at TJmaxx on clearance a few years ago) or a baking/cooling rack to set on baking pan. Having the chicken elevated will help cook it evenly. A proper meat thermometer, and a mesh strainer(to use later for the broth). Remember to remove all innards from inside the chicken & discard them before cooking. This recipe is inspired by , they are very similar but I have adjusted it to my personal taste preference, you are certainly welcome to do the same!

My go to recipe for roasting a whole(or half) chicken.
*If doing a half chicken simply half the recipe

  • *1/4 cup olive oil
  • *1/4 cup pure lemon juice (I use this)
  • * 1/2 teaspoon garlic powder
  • *1/2 teaspoon onion powder
  • *1/2 teaspoon paprika
  • *1/2 teaspoon salt(link below) & pepper to taste
  1. Baste the pan with a small amount of olive oil before setting chicken on, then mix all above ingredients in a bowl and baste onto chicken until entirely coated on all sides.
  2. Add about 2 cups water(add more if needed) into the bottom of the pan.
  3. Bake in oven at 375 degrees for about 75-85 minutes depending on your oven, internal temperature should read 170 degrees F on the thickest part when removed from the oven.
  4. *Cooking tip– I like to turn mine around halfway through to get more evenly crips. I do recommend checking it 2-3 times to see if more water needs to be added to the bottom of the pan.
Soon you will have the most beautiful, delicious, and savory chicken you have ever laid your eyes(and taste buds)on! *You can do this recipe in the crockpot(or InstantPot), but we prefer the crispiness from roasting it in the oven. 
So now that you rocked it out and mastered the whole chicken, see I told you it was easy-peasy! It’s time to kick it up a notch and make delicious, from scratch chicken stock. This is the real money saver in this recipe. Being able to make your very own broth to have on hand for soups and many other recipes is such an accomplishment and also a basic staple in my kitchen. A decent quality broth from grocery stores are expensive and still do not contain the best ingredients. I will never understand why they add cane sugar to something as simple as broth! I assure you this will be tastier, save you some dollars, and will be free of refined sweeteners/sugars! Did I mention this can be done overnight in the crockpot(or just 35 minutes in the InstantPot)? Sayyyyy what????!

My go to recipe for homemade chicken stock in the crockpot:

  • All bones and carcass from your whole chicken
  • 1 onion
  • 1 carrot
  • 1 celery stem (no need to chop any of the vegetables)
  • 1 garlic clove *optional
  • Sprinkle with fresh or dry parsley seasoning- approx. 1 teaspoon is good.
  • A little & cost efficient tip– save ends and scraps from produce when you cut them. Such as carrot ends, tips & bottom chunk of celery, tips of green onions and regular onions. And all bones from any other chicken dishes. Save them all in gallon size ziplock bag in freezer and use them for broth. I love this method because it is a great way to not waste, and also I know I always have the scraps on hand to make broth when needed!
Put all of the above into slow cooker, add enough water to fill it almost to the top leaving about 1 inch space between water and the top. Put the lid on and cook overnight on low. Wake up in the morning to rich looking and flavorful chicken stock! *This can also be done in the Instant Pot on manual, high pressure, for 90 minutes. Quick or natural release. 
Stain the liquid into mason jars. It is good for 7 days in the fridge or store in the freezer and thaw out when needed. I love my freezer stash of broth!

Shop This Recipe