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Whole Roasted Chicken: it's a lot easier than you think!

When I started out cooking for me and my new husband, I didn't know a thing about cooking meat. It grossed me out and I always overcooked it in fear that it was underdone.

Needless to say, the first time I ever cooked a whole chicken by myself was a proud moment! And it actually surprised me with how easy it really was.

Making a whole chicken is a great way to save some money because the meat can be used for at least 2 meals, if not more. Plus, you could always save your bones and the carcass of the chicken to make your own broth out of - basically for free! Learn how to make your own bone broth, it's really so easy.


1 whole chicken, innards removed (but you can keep them if you will make broth!)

1 onion, quartered

1 lemon, quartered

2 Tbsp butter

1 tsp salt

1/2 tsp pepper

1 tsp dried thyme or poultry seasoning


1) Preheat oven to 400*F. Line a 13x9 inch baking dish with foil.

2) After you've removed the innards of the chicken, place it in the baking dish breast side up. Pat the skin of the chicken down with paper towels to dry it off as best you can. Having dry skin will help it become crispy!

3) Add the onion and lemon to the inside of the chicken.

4) Melt the butter in a microwave safe dish, about 20 seconds. Brush the butter onto the skin of the bird. Season the skin with salt, pepper and thyme or poultry seasoning.

5) Bake in the oven 1 hour, or until the thickest part of the breast reaches 165*F (having a meat thermometer is really helpful!)

6) Allow the chicken to rest for about 20 minutes to prevent the meat from becoming too dry.

7) Enjoy with a side salad or roasted veggies.


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