Whole Roast Chicken Video

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Whole Roast Chicken Video by angela roberts

I finally did it. I made a video for a whole roast chicken I’m always telling you about. I don’t push people too much, but when I know a good thing, I want everyone to know it, and this easy roast chicken is a good thing.

Some people are intimidated by a whole chicken, but it’s easy, impressive, versatile and leads to so many other good things, like bone broth,  (recipe coming) summer chicken soup, easy chicken soup, chicken salad and chicken pot pie. It’s the dinner you can count on that just about everyone loves. It’s my go to when I’m dropping dinner off.  Here is an example of one such dinner that I delivered a few weeks ago to a friend who was recovering from surgery. I figured they could get a few meals from it and makes such a pretty presentation doesn’t it.

Whole Roast Chicken Video by angela roberts

I like to make it in a cast iron frying pan, and I highly recommend making the investment in at least one such pan. I could write a book on why cast iron frying pans are essential. I have 11 of them and I can honestly say, I use them every single day.

When you watch the video, you will see how necessary it is to use a cast iron pan, because part of what makes this so great is the crispy skin all over including the bottom, and you’ll hear the sizzle when you first put that chicken in.

The process is so easy. I’ve written about it many times and I’ve used various herbs and spices.  You roast at a very high heat (450) and just make sure your chicken reaches an internal temperature of 165. Let it rest 10 minutes and enjoy your whole roasted chicken.

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Whole Roast Chicken Video

Video: How to Roast Chicken
Prep Time2 days
Cook Time1 hour
Total Time2 days 1 hour
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 whole chicken approximately 3 pounds
  • herbs such as rosemary thyme, tarragon
  • salt & pepper
  • Cast Iron Frying Pan


  • One to three days prior to roasting, wash chicken in and out. Pat dry. Be careful to wash all surfaces afterward.
  • Salt chicken with two teaspoons salt. In and out.
  • Loosely cover with plastic wrap.
  • On morning of roasting or several hours in advance, use the back of wooden spoon to separate the skin and stuff with herbs.
  • Take chicken out of refrigerator for one hour, less time if house is warm or not air conditioned in summer. You want to take the chill off because this will help skin crisp up.
  • Preheat oven to 450. Heat a cast iron frying pan for 15 minutes.
  • Place chicken in pan breast side up.
  • Once chicken can easily be moved, (30 minutes or so) turn over for twenty minutes.
  • Turn back over for 10 more minutes.
  • You can decide not to turn chicken at all. It will still be good.

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