Whole Roasted Chicken

Few things beat coming home to the smell of a slowly roasted whole chicken in the oven. Enjoy this meal year-round with a group of friends or by yourself with plenty of leftovers. 


  • 3 – 4lb whole chicken

  • 2 large yellow onions

  • 1lb of carrots

  • 2 lemons

  • Sea salt

  • Freshly ground black pepper

  • Fresh rosemary

  • Sage


Recipe Preparation

To spatchcock your whole chicken, flip over the chicken so the spine is face up. Using kitchen shears (or scissors) cut along the outside of the spine and remove. After the spine has been cut off, flip the chicken over and press down until the chicken has been flatted (or spatchcocked). 

Cut your 2 large yellow onions and pound of carrots, season with salt and pepper and place on a large cast iron skillet or oven pan.

Season your chicken with sea salt, freshly ground black pepper, rosemary, sage and lemon halves and place on top of diced onions and carrots.

Preheat your oven to 350° F and roast for ~20 minutes per pound.

Once cooked, let the chicken cool then serve and enjoy.