One Pan Whole Roast Chicken

Happy weekend everyone 🙂


Chicken Bedding

  • Olive oil
  • 2 medium potatoes, cut in quarters
  • 2 medium onions, cut in half
  • 12 garlic cloves, keep skin intact
  • salt and pepper

Chicken Stuffing

  • 1 small garlic head, cut in half
  • 1 small lemon, cut in half
  • Remaining chicken seasoning

Chicken Seasoning

  • 1.2 kilos whole chicken
  • 1/3 cup butter, softened
  • 3 cloves garlic, grated
  • 1/2 tsp dried rosemary
  • salt and pepper



Chicken Bedding

  1. Prepare your roasting pan by lining the pan with aluminum foil for easy cleanup.
  2. In the same pan, pour some olive oil, and transfer the potatoes and garlic cloves, make sure to toss the potatoes and garlic to cover with oil evenly.
  3. Make a rectangular well at the center of the pan and position the onions in a way that it can hold the chicken. Set aside.

Chicken Seasoning & Stuffing

  1. Preheat oven to 400F
  2. Combine all the ingredients for seasoning in a bowl to form a paste, except the chicken.
  3. Put some seasoning underneath the skin of the chicken breast and massage to spread evenly as you can, put some on thighs as well. With the remaining seasoning, smear the top of the skin and put some inside the cavity of the chicken. Make sure that the whole chicken is covered with the seasoning. Be careful not to break the skin while you try insert some seasoning underneath the skin.
  4. Put all the stuffing inside the cavity of the chicken and tie the legs together.
  5. Transfer the whole chicken to the roasting dish you just prepared.
  6. Bake for about 1 hour and 30 minutes or until the internal temperature reaches 170F.
  7. Cover with aluminum and let rest for 15 minutes, before serving.

how to


Thanks to Laura in the Kitchen

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