Tender and Delicious Whole Roasted Chicken Recipes

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Two simple ways to make the perfect whole roasted chicken winter meals. Make the most out of the leftovers with a bonus homemade broth recipe. 

Sometimes the best meals of all are the straightforward ones, especially during the holidays. I think you’ll like these whole roasted chicken recipes. Both the oven-roasted and slow-cooker recipes are nice for a family supper or casual entertaining. 

The simple, oven-roasted whole chicken has a flavor-boosting rub that includes onion powder because fresh onions tend to burn during the dry-roasting process. 

The slow-cooker chicken with white wine sauce is a fix-it-and-forget-about-it kind of meal. The chicken cooks slowly in a moist environment, so fresh garlic and onion can be used without fear of the aromatics drying out or burning. 

After the holidays are over, these family favorites are good choices when you need a budget-friendly meal that’s yummy and nutritious. 

After you’ve enjoyed eating the bird and all you have left is the carcass, repurpose it and the giblets (if available) into a flavorful stock for the freezer. 

Simple Whole Roasted Chicken Recipe 

Ingredients 

• 1 whole chicken, about 3 pounds or so, giblets removed 
• Favorite chicken seasoning blend or salt and pepper  
• 1 tablespoon onion powder 
• 1/2 cup butter or substitute 
• 1 nice rib celery, cut into 4 pieces 
• 2 cups low sodium, low-fat chicken broth 

Instructions 

1. Preheat oven to 350 degrees Fahrenheit. 

2. Place chicken in a greased roasting pan. Choose a pan that is large enough to hold the chicken but not so large that pan juices evaporate. Sprinkle seasoning blend and the onion powder generously inside and outside the bird. 

3. Put half the butter into the cavity along with the celery. Put the rest of the butter around the chicken in the pan. 

4. Pour broth into the bottom of the pan around the chicken. 

5. Roast uncovered until a thermometer inserted into the thickest part of the thigh, not touching bone, reads 175 to 180 degrees F. This takes anywhere from 60 to 85 minutes. Several times during roasting, baste chicken with drippings in pan. 

6. After removing from oven, baste again with drippings. Tent with foil and let rest at least 15-20 minutes before serving. 

Slow Cooker Whole “Roasted” Chicken with White Wine Sauce 

Ingredients 

• 1 whole chicken, about 4 pounds, giblets removed 
• 4 tablespoons butter, or 2 tablespoons butter and 2 tablespoons olive oil 
• 2 cups coarsely chopped yellow or white onions (not sweet onions) 
• 4–6 cloves garlic, smashed 
• 1 generous tablespoon tomato paste 
• Chicken seasoning blend or salt and pepper to taste  
• 1/3 cup each: low sodium, low-fat chicken broth and dry white wine 
• Seasoned salt and pepper or your favorite poultry seasoning  
• Paprika for color and flavor (optional) 

Instructions 

1. Melt butter over low heat in large skillet. Cook onions and garlic until onions start to soften.  
   Stir in tomato paste and cook until onions are golden brown, about 5 minutes. Be careful not to burn the garlic. Add salt and pepper to taste, then pour in broth and wine. 

2. Keep stirring to bring up brown bits from the bottom of the skillet, then put it all in a greased slow cooker. 

3. Dry the chicken with paper towels. Unless absolutely necessary, don’t rinse chicken before cooking. The process of rinsing it in the sink may splash water from the chicken to the surrounding areas, thus transferring bacteria to other surfaces. 

4. Generously season the chicken all over and inside with your favorite seasoning blend or with salt and pepper to taste. 

5. Put chicken in slow cooker and cook on low 4 to 6 hours. If the chicken was stone-cold when put into the slow cooker, it may take up to 6 hours. 

6. When the chicken is done, a thermometer inserted into the thickest part of the thigh should read 175 to 180 degrees F. Carefully remove the chicken and tent it with foil while you make the sauce. 

7. Prepare the sauce by blending 1/3 cup low sodium, low-fat chicken broth and 1/3 cup dry white wine. You can blend the sauce in the slow cooker with an immersion blender or in a blender. You can substitute the white wine for an equal amount of chicken stock. Freeze leftover wine in an ice cube tray and then in a container in the freezer for up to 3 months. 

8. Adjust seasonings, cut up the chicken, and drizzle with sauce. 

Homemade Chicken Bone Broth Recipe 

Ingredients 

• Cooked chicken carcass 
• Giblets (optional) 
• 2 ribs celery 
• 1 onion 
• Splash of apple cider vinegar 

Instructions 

1. Cut up carcass of cooked chicken. Put in a large pot with giblets (if you have them) and cover with water. The neck, heart, gizzard, and liver are usually in a pouch inside the chicken for easy removal. Some folks don’t like to use the liver for stock, but I use all of the giblets. 

2. Add a couple ribs of celery; a quartered, unpeeled onion; and a splash of cider vinegar. This helps pull minerals from bones and breaks down the collagen, which enriches the broth. 

3. Bring to a boil, lower to a simmer, and cook uncovered about 45 minutes. 

4. Strain, cool, and refrigerate. If you’d like, skim off fat that congeals to the top after refrigerating. 

5. Refrigerate up to a week; freeze up to 3 months. 

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Rita Nader Heikenfeld is a certified herbalist and culinary professional. She is an author, journalist, media personality, and, most important, a wife, mom, and grandma. She and her family live on a little patch of heaven in Clermont County, Ohio. 

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Originally published in the December 2022/January 2023 issue of Backyard Poultry and regularly vetted for accuracy.