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Whole Roasted Chicken


  • 1 young whole chicken
  • 4 tablespoons butter, softened
  • 1 lemon
  • 4 tablespoons of Londonderry Spice Rub
  • 1 yellow onion, sliced
  • 3-4 large carrots, chopped
  • 1.5 lbs. red creamer potatoes, halved


  1. Preheat oven to 450 degrees F. and adjust your oven rack so chicken will sit in the center
  2. Remove the neck and giblets from the inside of the chicken, pat entire chicken down with paper towels
  3. In a small bowl take the softened butter, zest from the lemon, and Londonderry Spice Rub and mix well
  4. Rub the butter mixture all over the outside of the chicken and inside the cavity until evenly coated
  5. Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth some of the butter mixture underneath
  6. Cut the lemon in half and place inside of chicken
  7. Add the onions, carrots, and potatoes to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat
  8. Place the chicken on top and tie the legs together with kitchen twine (not required)
  9. Roast the chicken uncovered, at 450 degrees F. for 10-15 minutes. 
  10. Reduce the temperature to 350 degrees F and roast for 20 minutes per pound (or until internal temperature reaches about 165 degrees) 
  11. Remove chicken from the oven and cover with foil. Allow it to rest for 10 minutes before carving
  12. Serve with the cooked vegetables at the bottom of the pan


  • Check your chicken halfway through to make sure it is not over-browning. If so, just place a piece of tin foil on top of baking dish.
  • You can use the pan drippings to make a gravy! Just pour fat into a small pot and add flour, butter, and salt and pepper. Viola!
  • Serve with steamed broccoli or green beans to have a highly nutritious and delicious meal!