Rustic Whole Roasted Chicken.

There are so many recipes these days for boneless, skinless chicken breasts but guess what? The bone + skin are where the meat gets all of it’s flavor when cooking so why not go with the whole bird from time to time?

As another installment in the new #familysupper series, this recipe for a Rustic Whole Roasted Chicken is a go-to in our house and couldn’t be any easier. I decided to include this in the series because often times people can be intimidated by a WHOLE chicken if they’ve never cooked one before. But fear not, this is one of those easy prep + cook meals that looks impressive but couldn’t be more simple to prepare – a win/win in my book. And again, something my kiddos will gladly clean their plates eating. 

Rustic Whole Roasted Chicken

Yield: 6

Cooking a whole chicken for supper has never been easier. Impress your family or guests with this delicious whole roasted chicken.


  • 1 whole chicken (approx. 4-5 lbs)
  • 2 onions, quartered
  • 8-10 cloves of garlic
  • 2 lemons, quartered
  • 6 TBSP unsalted butter
  • 1 bundle fresh rosemary
  • 1/4 tsp cayenne powder
  • Kosher salt
  • Ground pepper


How to cook Rustic Whole Roasted Chicken

  1. Preheat your oven to 425° and position a rack in the lower third of the oven.
  2. Remove the package of giblets from the cavity of your whole chicken and set until at room temperature. Pat the chicken dry and rub half of the softened butter and 4 minced garlic cloves all over over the chicken. Season with minced rosemary, cayenne powder, salt and pepper.
  3. Generously season cavity of chicken with salt and pepper and stuff with lemon quarters, several cloves of whole, smashed garlic, 2-3 quarters of onion and 2 whole rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  4. Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and rosemary. Roast for 25 minutes and then baste with juices. Roast another 25-30 minutes longer, until the skin is lightly browned. Roast for about 15-20 minutes longer or until your thermometer reaches 155°- 160° as measured on the thickest part of the thigh, until juices are running clear.
  5. Allow the bird to rest for 15 minutes and carve to serve. Enjoy!
Created using The Recipes Generator

A few little tricks for making this meal a success. I always like to buy a fresh chicken so I don’t have to deal with any defrosting or waiting to bring it to room temperature, but that’s just me. I also love this meal because it cooks in about an hour (depending on the size of the chicken) so it’s easy to pop in a pan of roasted veggies or potatoes and cook at the same time in the 425 degree oven and your whole meal is ready to go.




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I’m an old soul based in Atlanta, GA and mom of 3 with a deep love of all things from the past with a story to tell, on a mission to keep heirlooms around for another generation - whether it be a tradition, splattered family recipe, or historic home.

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