Our local grocery store had whole chickens on sale, so I picked up 3 to add to our freezer. I always stock-up on meat, fish and poultry when it’s on sale. The best time for me to roast an entire chicken is during the weekend. I like to slow cook it in the oven over several hours to give it the best flavor. I’ll often start it right after lunchtime and it will be completely done for dinner. We like it when the meat just falls off the bone!
** This post may contain affiliate links. Complimentary spices received for the recipe creation.
You’ll need several herbs and spices to make this recipe. I like to get all of mine from Selefina. You can shop Selefina for herbs, spices, seasoning blends, gourmet salts, rubs, baking and pantry goods. You can purchase sample or full-sizes, depending on what you need. Looking for a gift? They offer gift sets too! They’re my go-to source for spices and seasoning blends!
Roasted Whole Chicken with Carrots and Potatoes Recipe
Whole Chicken
1 Small Bag Frozen Carrot Slices
8-12 small potatoes, washed and cut into pieces
1 small onion, finely chopped
In a small bowl combine together the seasoning which includes the following ingredients.
1 tsp. Selefina Classic Italian Seasoning Blend
1/2 tsp. Selefina Himalayan Pink Salt
1/2 tsp. Selefina Ground Black Pepper
1/2 to 3/4 tsp. Selefina Garlic Powder
1/2 tsp. Selefina Lemon Juice Powder
1 Tbsp. Selefina Parsley Flakes
1/2 to 3/4 tsp. Selefina Oregano Flakes
1/2 tsp. Selefina Sweet Paprika Powder
1 fresh lemon, sliced in half
Once you have the spices blended together pour in 1/2 cup of hot water along with 1 Tbsp. chicken bouillon powder or 2 chicken bouillon cubes. The bouillon needs to be dissolved and mixed with all of the spices to make a seasoning. Slice the fresh lemon in half. Squeeze the juice from each half into the bowl. Stir until everything is combined. Set aside.
Rinse the whole chicken under cool running water. If needed, remove the giblets pack and neck. You can toss them or use…that’s entirely up to you. Place the chicken into a roasting pan. Layer the carrots, potatoes and finely chopped onions along the outside of the bird.
Pour a small amount of the seasoning sauce inside the cavity of the chicken. Then pour the remaining over the top and on the carrots and potatoes. As the chicken cooks it will add even more juices to the roasting pan.
Bake in a preheated 325-350 degrees F oven for at least 1 hour. If you want it to slow cook for a few hours set the oven temperature at 300 degrees F. During the last 10 minutes of the cooking process I like to pour 2 tablespoons of melted butter over the top of the chicken. Place the pan back into the oven to finish baking. Once done…remove from the oven and let “rest” for 10 minutes before serving.