Simple Whole Roast Chicken (and What to Do With the Bones)

Name: Simple Whole Roast Chicken (and What to Do With the Bones)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken, 4 to 5 lb, thawed; 1 tbsp plus 1 tsp kosher salt (about 1 tsp per lb); 1 tsp black pepper; 1 tsp smoked paprika; 4 tbsp soft butter; 6 garlic cloves, finely grated or minced; 1 tbsp chopped fresh thyme or rosemary; Zest of 1 lemon, then the lemon halved; 1 head garlic, halved crosswise; 1/4 tsp red pepper flakes (optional)

September 25, 2026

Whole pasture-raised chickens from Rivas Ranch

A whole bird is the best value in the freezer: one night of roast chicken, a second night of leftovers, and a pot of stock from the bones. Pasture-raised chickens are often a bit leaner and firmer than supermarket birds, so a thermometer matters here too.

Prep: 15 min | Cook: 1 hr 15 min | Makes: 4 servings

The Cut

Whole pasture-raised chicken. Every Rivas Ranch package is single origin: one animal, never co-mingled.

Ingredients

1 whole chicken, 4 to 5 lb, thawed
1 tbsp plus 1 tsp kosher salt (about 1 tsp per lb)
1 tsp black pepper
1 tsp smoked paprika
4 tbsp soft butter
6 garlic cloves, finely grated or minced
1 tbsp chopped fresh thyme or rosemary
Zest of 1 lemon, then the lemon halved
1 head garlic, halved crosswise
1/4 tsp red pepper flakes (optional)

Directions

Pat the chicken very dry. Season all over and inside the cavity with the salt. Refrigerate uncovered for 8 to 24 hours for crisper, better-seasoned meat. If you're short on time, give it at least 1 hour.
Heat the oven to 425°F. Mash the butter with the grated garlic, herbs, lemon zest, pepper, smoked paprika and red pepper flakes.
Loosen the skin over the breast and thighs with your fingers and push about half the butter underneath. Rub the rest over the outside.
Put the lemon halves and halved garlic head in the cavity. Set the bird breast side up in a cast-iron skillet or roasting pan and tie the legs if you like.
Roast 60 to 75 minutes, basting once with the pan juices after 40 minutes. Check the thickest part of the thigh and breast without touching bone. USDA recommends 165°F for all poultry.
Rest 15 minutes. Squeeze the roasted lemon into the pan juices, taste for salt, and spoon it over the carved meat.
Save the carcass for stock: cover with cold water, add onion, carrot, celery, a bay leaf and a few peppercorns, and simmer gently 3 to 4 hours. Strain and refrigerate.

Food Safety Note From April

Do not rinse raw chicken. Rinsing spreads bacteria around the sink. Pat it dry with paper towels instead and wash your hands and surfaces. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.