Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Whole Oven Roasted Chicken

Whole Oven Roasted Chicken

Cook Time: 1 hour

Yield: Serves 6

Whole Oven Roasted Chicken

Many of us have gotten accustomed to walking into the market and buying a whole chicken already cooked. The great thing about buying a whole chicken is that it allows you to have chicken for a few meals throughout the week. Even though I do buy those precooked chickens at the market on occasion I regularly make my own at home. They are so easy and you end up with the same results if not tastier. I thought I would post my roast chicken recipe to help y’all out!


  • One whole roasting chicken (remove gizzards and neck from inside chicken, this is an easy step and not disgusting. Just reach inside the bird and pull out the five or so unmentionables and dump them in the trash. They are not attached just sitting in the bird.)
  • 1/4 cup olive oil
  • 1 tbsp coarse sea salt
  • 1 tbsp crushed black pepper
  • 1 tbsp garlic powder
  • Rub additives:
  • 2 tbsp honey (for a sweeter skin)
  • 1 tbsp maple syrup (for a sweeter skin)
  • 1-2 tbsp paprika (richer flavor)


  1. Preheat oven to 375’.
  2. Place chicken in a 13x9 glass casserole dish (If you have a roaster that is even better).
  3. Mix oil, salt, pepper, and garlic powder.
  4. Generously coat chicken on all sides with oil mixture.
  5. Bake at 350 for 45min to 1 hour or until internal temperature reaches at least 165 degrees and the juices run clear.
  6. Let chicken rest for 10-15 min before carving to allow juices to settle and remain in the bird.
  7. If you have a convection oven cook at 325’ for 35-45 minutes.
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