Holiday Special Whole Roast Chicken *Video Recipe*
Recipe type: Holiday Special
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • Whole chicken – 1, skin-on
  • Potato – 6
  • Onion – 4
  • Carrot – 3
  • Olive oil – 4 to 6 tbsp
  • Italian seasoning – 2 tsp
  • Unsalted butter – 100 gms, softened
  • Dried rosemary – 1 tsp, crushed
  • Garlic powder – 1 tsp
  • Garlic salt – 1 tsp
  • Salt and black pepper to taste
  • 1 head of garlic
  1. Wash the potatoes thoroughly but do not peel them. Skin-on roasted potatoes turn out more crunchy. Cut the wash potatoes into large chunks.
  2. Wash and peel the carrots. Then cut them into large chunks. Peel onion and cut them into large chunks too.
  3. Add all the cut veggies into a baking dish. Season them with salt and drizzle about 3 tablespoons of olive oil. Then add the Italian seasoning. Mix the veggies using a spatula thoroughly making sure all veg chunks are seasoned and coated with oil. Set it aside.
  4. Take the softened butter in a bowl. The butter should be semi-soft; if it is too soft, it will start melting while smearing it on the chicken.
  5. Add dried rosemary, garlic powder and garlic salt to it. Using a fork, break the butter and mix it evenly with all the seasonings.
  6. Now it’s time to prepare the chicken; but before that preheat your oven to 220 C / 450 F and place the wire rack at lowest level. Wash and pat dry the chicken. Season the cavity of the chicken thoroughly with salt and pepper.
  7. Now season both sides of the chicken with salt and pepper. Then smear the chicken all over with seasoned butter – insert the butter inside the skin on top of the chicken breast; this will ensure a super-moist and tender chicken breast after roasting. This is a messy process but there is no two ways about it.
  8. Place the chicken on top of the prepared vegetables keeping the breast side up. Insert 1 head of garlic inside the cavity of the chicken. Tie the legs with some rolled in aluminum foil.
  9. Then drizzle the remaining olive oil on top of the chicken. Sprinkle some more black pepper and hot red pepper flakes for some spicy kick.
  10. Roast the chicken and veggies in the preheated oven for 10 minutes at 220 C / 450 F. Then take it out and brush chicken with olive oil all over. Reduce the oven temperature to 180 C / 375 F and roast the chicken for 1 hour and 20 minutes or until the internal temperature of thickest part (e.g. thighs) reaches to 165 F.
  11. Take the chicken out and let it rest for 15 minutes before carving. After 15 minutes carve the chicken and serve with the warm roasted veggies and my delicious balsamic glazed roasted brussels sprouts. Enjoy!
Recipe by Flavor Quotient at