Roasted Chicken

IMG_9588I’m not sure if I should admit this but I have never roasted a whole chicken, or any other bird, in the oven.  Before everyone continues to think this is a bit crazy.. yes, yes, I have cooked a whole chicken, and more than one, but only in my crockpot.  What can I say?  It’s so easy to rub some spices on a chicken and let it cook away in the crock without any monitoring.  But I will admit, it’s also ridiculously easy to roast a whole chicken in the oven.  And it only took 1 hour 45 minutes to bake.  For some reason I thought it would take longer.  I guess my head has never been in the bird roasting game.

But now I’m hooked.  Just in time for the warm weather do not use your oven part of the year.  Ha.  I guess I can tell myself I’m prepared for the fall/winter season.  It never hurts to start prepping early.  Currently our spring weather has been dragging on with cool wet days, with no sight of it ending.  It’s an unusual spring for us.  So warming foods have been more than appropriate.  I’m still dreaming of summer meals but there’s just not enough sunshine to cook and eat many delicious salads and such.  So I opted to roast a whole chicken.  Comfort food.  It turned out great.  Seasoned with a dry rub and cooked on a bed of chopped sweet potato and onion.  Yum.  I’ve started to cook larger portions of protein which can be used throughout the week in different meals.  It’s really cut down on my kitchen time, a major plus!

Roasted Chicken

Roasted Chicken


  • 4.5lb whole chicken
  • 2 large sweet potatoes
  • 1 large onion
  • drizzle olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried fancy thyme
  • 1/2 teaspoon fresh ground pepper
  • 1-2 tbsp ghee
  • 1 orange, cut into pieces.


  1. Preheat oven to 450.
  2. Chop sweet potato and onion into large chunks. Place in a large skillet, season with s&p, and drizzle with a bit of oil. Toss.
  3. In a small bowl mix the spices to create a dry rub: salt, smoked paprika, onion powder, garlic powder, thyme, and pepper.
  4. Rub chicken with ghee, place breast side up in skillet on vegetables, and rub ghee under skin of chicken over the breasts. Next rub the spice mixture all over the chicken, under the skin too.
  5. Place orange wedges in cavity of chicken.
  6. Place chicken in 450 oven and bake 15 minutes. Turn the heat down to 350 and continue to bake for another 1 1/2 hours. (This time is for a 4.5 lb chicken).
  7. Remove from oven and cover with a foil tent for 10 minutes.
  8. Slice and serve.


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