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Whole Roasted Chicken

While a Whole Roasted Chicken might seem intimidating at first, it is quite easy to prepare and a great dish when having guests over. It can be prepared ahead of time, cooked in the oven or grill while you entertain, and presents beautifully. Roasted Chicken is also versatile, as you can adjust your vegetables, seasoning and wine pairing for anytime of the year. In the summer, I will pair it with any extra vegetables I have at home, prepare the chicken and vegetables ahead of time and when ready I’ll put it all on the grill and sip on a glass of JUSTIN Sauvignon Blanc with friends while cooking. In the winter, I will cook on the oven and enjoy with JUSTIN Cabernet Sauvignon.

  • Prep time: 30 minutes

  • Total time: 1 hour

  • Servings:   6


Roasted Chicken

  • 8-10 pound Chicken (whole)
  • 2 tablespoons Butter
  • 2 tablespoons Garlic (minced)
  • 1 tablespoon Rosemary (minced) - reserve stems
  • 1 tablespoon Thyme (minced) - reserve stems
  • 1 teaspoon Oregano (minced) - reserve stems
  • 1 tablespoon Parsley (minced) - reserve stems
  • 1/2 teaspoon Paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper (freshly cracked)


  • 1 each Lemon (cut in half) and/or orange
  • 1/2 ea Onion (quartered)
  • 1/4 cup Cloves garlic or half head of garlic
  • 1 ea Carrot (peeled and cut into thirds)
  • 1 ea Celery stick (cut into thirds) Reserved stems from above


  • 1 tablespoon California extra virgin olive oil
  • 4 ea Carrots (cut into bias or 1-inch pieces)
  • 1 cup Onion or pearl onions
  • 1 cup Small summer potatoes
  • 2 cups Mixed vegetables: green beans, brussels sprouts, summer squash
  • 2 tablespoons Garlic (minced)
  • 2 tablespoons Herbs (rosemary, thyme, parsley minced)
  • Sea salt, to taste


For best result sprinkle kosher salt on chicken and keep uncovered in your fridge overnight helping the skin dry out, resulting in a crisp skin.

Prepare Herb Mix

  1. In a bowl mix together: butter, garlic, thyme, rosemary, parsley, and salt to form a paste
  2. If you have a pastry bag; put herb mix in bag; this will make it easier
  3. Alternatively, use a plastic bag and push butter to one corner, trim the corner of the bag

Prepare Chicken

  1. Maneuver your finger between chicken and the chicken skin. You do not want to tear or rip the chicken skin, but rather create a space for the herb paste
  2. Using your pastry bag, squeeze butter between chicken and skin
  3. Using your hands, massage the skin to help move the butter evenly between flesh and skin
  4. Once your chicken is evenly “buttered” under the skin it is time to truss your chicken
  5. Fill the chicken with the lemons, orange, stems of herbs, carrot, celery, onion or garlic and any other aromatics you have
  6. Place any additional herbs, heads or cloves of garlic in cavity of bird. Season the outside of bird evenly with salt and pepper.

Option 1: Grill Chicken on Barbeque

  1. Use medium/low heat and rotate the chicken allowing all sides to crisp before flipping over
  2. Continue to cook chicken slowly allowing skin to crisp and reaching an internal temperature of 165 degrees Fahrenheit
  3. Meanwhile, put vegetables in a casserole dish or other BBQ safe dish with seasonings and cook on grill until tender
  4. Once chicken skin is crisp, you can allow chicken to keep cooking on top of your vegetables in the BBQ; this will allow the juices and flavors from chicken to season your vegetables for added flavor

Option 2: Roast Chicken in Oven

  1. Pre-heat oven to 350 degrees Fahrenheit
  2. If roasting your chicken in the oven, place seasoned vegetables in a roasting pan and place chicken on top
  3. Bake at 350 for 35 minutes
  4. Remove chicken from oven once it has reached an internal temperature of 165F
  5. Let chicken rest for 5-10 minutes before serving; resting your chicken will help the meat retain its juicy tender quality.

Quick Tip

When taking temperature of chicken, it is best to find the thickest part. For example, between the body and the thigh, reaching into the meat under breast, hold thermometer for 10 seconds or until the gauge rests on a number.