How to Roast a Whole Chicken


Ever wondered how to roast a chicken that will pass the test of three large, hungry men, whose combined weight is around 800lbs?

What’s that you say? You’ve never been in that predicament?

Oh. I guess you would be in the norm then.

However, when two of Big Fisch’s big friends come to visit for the weekend, these are the questions that run through my mind:

What kind of food is manly enough for these giants?

What would sustain them for longer than 1 hour?

What would all three of them like? And what would be EASY?

Alas, I landed on the idea of roasting them a chicken. A whole, 7.3lb chicken. Which they preceded to demolish. In one sitting.

The whole meal turned out to be a great confidence booster, really. Their comments in-between bites went something like:

 “This is the best chicken I’ve EVER had!”

“Layla, (Big Fisch’s name for me) you are AMAZING! This meal is perfect!”

“This chicken is perfectly moist. PERFECTLY.”

“Man, you’re the best.”

I just sat back and chuckled. Little did they know all I really had to do was throw that sucker in the oven and stick a few sweet potatoes in the microwave. And voila la! I won their hearts.

Here’s all you do:

You will need

  • whole chicken, 5-7lbs
  • salt & pepper
  • fresh thyme or rosemary
  • 1 lemon
  • 1 head of garlic
  • 2 tbsp melted butter
  • 1 whole onion, sliced thick
  • 4-5 carrots, cut in two-inch chunks


Preheat your oven to 425 degrees.

Slice your onion and carrots and set them aside.

Remove the chicken giblets and wash the inside and outside of the chicken. Pat dry.

Take salt and pepper and liberally rub inside of chicken.

Slice the lemon and garlic head in half and place all four pieces inside the cavity. Take a handful of fresh thyme or rosemary and stuff it in the cavity as well (you can use dry herbs if you do not have any fresh).

Take your melted butter and/or olive oil and rub it all the outside of the chicken. Then take a handful of salt, pepper, and any dry herb you’d like and rub it all over.

Take a roast pan (make sure the chicken will fit in it!) and combine the sliced onions and carrots on the bottom and toss with olive oil, salt, pepper, and fresh herbs. Take your chicken and place it on top.

For a 5-6lb chicken, cook for about 1 hr and 30 mins, uncovered, until the juice run clear, or the meat thermometer inserted into the thickest part of the thigh reads 180-185 degrees Fahrenheit. For a 7lb chicken, cook for 1 hr and 45 mins, uncovered, until the juices run clear.

Serve with potatoes and fresh rolls, and your guests will think you’re the greatest thing since sliced bread. And they don’t even need to know how easy it really was ;).

Adapted from this recipe.