Looking for the best roasted chicken recipe? This recipe for whole roasted chicken with mandarins and onions is juicy, flavorful, and ridiculously easy. Learn the secret to a perfectly roasted chicken and never look back.
This Roast Chicken Will Change Your Life, Or At Least Your Dinner Routine
Roasting a whole chicken isn’t just a cooking technique—it’s a life skill. There’s something primal, almost ceremonial, about pulling a golden-brown whole bird from the oven, juices sizzling in the roasting pan. This isn’t just chicken dinner, it’s a game-changer of a recipe.
Now, add mandarins and onions to the mix, and you’ve got yourself an easy roast chicken recipe that’s packed with deep, caramelized flavor, citrusy brightness, and that soul-warming aroma. This one’s for the books.
Ready to learn the ropes? Let’s break it down.
#1 The Secrets to a Perfect Whole Roasted Chicken
Every whole roasted chicken recipe starts with the basics. But let’s not just do basic—we’re here for greatness.
The Must-Have Ingredients
- A high-quality whole bird – Go organic, pasture-raised if you can. It makes all the difference.
- Simple ingredients – Salt, pepper, olive oil. That’s your foundation.
- Mandarins & onions – These aren’t just for show; they infuse the meat with serious depth.
- An instant-read thermometer – The single most underrated tool in your kitchen.
The Golden Rules
- Dry that bird! Moisture is the enemy of crisp skin. Pat your chicken dry with paper towels like your life depends on it.
- Salt like you mean it. Don’t skimp. Get that kosher salt inside and out.
- Use a hot oven. 425°F (220℃) is the sweet spot. No slow-roasting nonsense here.
- Roasting pan size matters. Don’t cramp the chicken. Give it space.
#2 Cooking the Ultimate Whole Roasted Chicken
Alright, let’s get to the meat and potatoes of roasting a whole chicken.
The Process
- Preheat your oven to 425°F (220℃).
- Prepare the bird. Remove giblets, give it a rinse, pat dry, and season like a boss.
- Stuff the cavity of the chicken with mandarins and onions for incredible flavor.
- Make a bed of aromatics. Place more mandarins and onions in a large baking dish, making a nest for the chicken.
- Roast like a pro. Roast 1.5 hours, or until the thickest part of the thigh hits 165°F on an instant-read thermometer.
- Rest, then carve. A good whole chicken recipe requires patience. Let it sit for 5-10 minutes before slicing.
#3 The Flavor Bomb: Why Mandarins and Onions?
You might be wondering—why mandarins and onions? Well, let me tell you, this combo is like the rockstar duo you never knew you needed.
- Mandarins bring brightness. Their natural sweetness caramelizes in the oven, adding a deep citrusy undertone to the juicy chicken.
- Onions offer umami. Roasting onions alongside chicken gives that rich, savory sweetness that takes this dish from good to legendary.
- They keep things moist. That’s right—the steam released from the juicy mandarins while cooking ensures the breast meat stays tender.
Pro Tip: Use the pan drippings to make a ridiculously good pan gravy. More on that later.
#4 Tips & Tricks for a Foolproof Roast Chicken
So, you want the best whole roasted chicken every time? Follow these tips:
- Truss the legs (or don’t). Tying the legs together helps the chicken cook evenly, but let’s be real—sometimes you just wanna throw it in and call it a day.
- Don’t skip the resting phase. If you cut too soon, all those glorious juices spill out.
- Use a meat thermometer. Stop guessing! The internal temperature should be 165°F (75℃) in the thickest part of the thigh.
Bonus: How to Make Pan Gravy
You didn’t think we’d forget about gravy, did you? Here’s the easy way to make it:
- Remove mandarins and onions from the roasting pan.
- Keep at least 2 tablespoons of drippings in the pan.
- Place the pan over medium heat, and add 1 cup of chicken stock.
- Simmer until reduced by half.
- Drizzle over the chicken...or just drink it. I won’t judge.
Your New Favorite Way To Cook A Whole Chicken
Let’s face it—this whole roasted chicken recipe is about to become your go-to. Whether it’s your first time roasting a whole bird or you’re a seasoned pro, this method guarantees success.
Pair it with roasted veggies, a side of mashed potatoes, or—if you really want to impress—some homemade Pots de Crème for dessert (yes, I said it, and I meant it).
So, what’s stopping you? Get that chicken in the oven, pour yourself a drink, and let’s make some magic happen.
Now, who’s hungry?
More Whole Roasted Chicken Recipes To Try Next:
Once you master the art of making a whole roasted chicken with this simple recipe, I have a few more for you to try next: Roast Chicken With Lemon and Fresh Herbs or my Roast Chicken with Bacon and Sage. If you find yourself looking for a whole chicken recipe that is a bit more challenging and also incredibly delicious, try making a Spatchcock Chicken.
Whole Roasted Chicken with Mandarins and Onions
Equipment
- roasting pan, large
- kitchen string or roasting band
- meat thermometer
Ingredients
- 5 lb whole chicken
- 3 tablespoon extra virgin olive oil
- 3 yellow onions thick cut
- 6 mandarin oranges quartered
- Kosher salt
- Freshly ground black pepper
- 1 cup gluten-free chicken stock optional, if making gravy
Instructions
- Preheat the oven to 425℉ (220℃).
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Use about ¾ of the prepared yellow onions and mandarins to create a bed for the chicken in a large roasting pan, place the chicken on top, breast side up. Liberally salt and pepper the inside of the chicken.
- Stuff the cavity with the remaining onions and mandarins. Drizzle the extra virgin olive oil over the chicken to coat, and sprinkle with salt and pepper.
- Tie the legs together with kitchen string or a roasting band and tuck the wing tips under the body of the chicken.
- Roast the chicken for 1 ½ hours. Insert a meat thermometer into the thickest part of the chicken thigh, avoiding bones, and ensure the internal temperature reaches 165℉ (74℃) or cut between a leg and thigh with a sharp knife to ensure the juices run clear. Once the chicken is cooked through, remove from the oven and tent with foil for 5-10 minutes. before carving.
For the optional pan gravy:
- Place the chicken on a platter for serving.
- Remove the mandarins and onions from the bottom of the roasting pan, leaving at least 2 tablespoons of the fat from the bottom of the pan. Place the roasting pan over two burners on medium-high, add the chicken stock and bring it to a boil. Reduce the heat, and simmer for about 5 minutes, or until reduced by half. Serve with the chicken.
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