Whole Roasted Chicken- Part 1

I have been trying this new thing of eating at home and so far it has been working. One thing I have realized in the “cook at home endeavor” is making foods that are toddler and baby happy. Also, I have to plan things out so I can maximize the meat product. I have found that whole roasted chicken is super simple and does not take too much prep time. It is also healthy and a crowed pleaser. Before I get to what else you can do with left over chicken here is how I make awesome whole roasted chicken, SIMPLE AND EASY with only 5 ingredients .


  1. Organic whole chicken (preferably giblet free)
  2. 2 TBSP Extra virgin olive oil
  3. Lemon Pepper seasoning (Or just salt and pepper)
  4. 2 Lemons
  5. 1 large onion (white or sweet)


Necessary Tools

  1. Cast Iron Skillet
  2. Kitchen Scissors


  1. Preheat oven to 350. If you have convention turn that on. It will cut down the cook time.
  2. Dice onion and place in skillet
  3. Cut the lemons in to wedges and randomly scatter them over the onions.
  4. Take the chicken and pat it dry with a paper towel.
  5. Find the chicken back bone and cut it out. Discard the back bone when complete
  6. Rub the chicken with olive oil and lightly season the whole chicken with the lemon pepper seasoning.WoleChickenPart1_Cutting_Recipes_TMP
  7. Spread out the chicken on top of the lemons and onions.
  8. Heat the skillet on the stove for about 10 minutes and place about 5 TBSP of water in to the panWholeChickenPart1_Skillet_Recipes_
  9. Place chicken in the oven. For convection the chicken should be done in 25-35 minutes. With out convention it could be as long at an hour. You can tell when the chicken is done when the juices run clear.



If you are like me and always have leftovers ave any un-used chicken for Part Two!


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