Tender, juicy meat. Crispy, golden skin. And everyone's favorite perfectly-seasoned pieces all in one dish. Cooking a whole chicken is so much easier than you think. Whether serving whole or carving it up, you won't find a much more rewarding bounty to lay on the table.
Dry brine the bird. Remove the giblets, then pat the chicken dry. Place the chicken breast side up on a plate or cutting board. Sprinkle all over with 1 tablespoon kosher salt. Leave to sit at room temperature for up to 1 hour, or place in the refrigerator for 24-72 hours.
After dry brining, again pat the chicken dry. Then stuff with the lemon quarters, thyme, and rosemary.
Optional: make the garlic butter, then rub under the skin of the breasts, thighs, and legs.
Truss the legs closed with twine. Rub all over with the olive oil or room temperature butter. Season with an additional 1 teaspoon salt and ground pepper to taste.
Instant Pot Whole Chicken
Position a trivet into the inner pot of the Instant Pot, then add 1 c water or chicken broth. Position the trussed chicken on the trivet.
Seal the pot, ensure the valve is set to “sealing”, then program to HIGH pressure for 6 minutes per pound (3 minutes per additional half pound). See notes for specific cooking times.
Allow for a 15 minute natural pressure release, then release the remaining pressure manually. Check the temperature - it should read at least 165°F when inserted into the thigh.
Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole chicken including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
Rest 10 minutes, then carve and serve with gravy to taste.
Instant Pot Chicken Gravy
Strain the liquid and skim fat (if desired).
Press the SAUTE function on the instant pot, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
Slowly pour in 2 c strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmer until thickened, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add chicken stock and thin to preference.
Slow Cooker Whole Chicken
Position a trivet into a slow cooker (or create a foil "sling"). Position the trussed chicken on the trivet.
Seal the crock pot, then cook on HIGH for 4 hours or LOW for 7-8 hours. Check the temperature - it should read at least 165°F using an instant read thermometer. OR, use an oven safe thermometer while cooking.
Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole chicken including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
Rest 10 minutes, then carve and serve with gravy to taste.
Oven Roasted Whole Chicken
Heat the oven to 450°F. Position a trivet into a cast iron skillet, dutch oven, or roasting pan. Position the trussed chicken on the trivet.
Toss the carrots and potatoes with the olive oil in a large bowl until well coated. Arrange the vegetables around the chicken.
Roast for 20 minutes, then reduce the oven temperature to 325°F and roast until an instant read thermometer reads 165°F when inserted into the thigh, 60-90 minutes more depending on the size of the chicken.
Move the chicken to a cutting board, then remove the potatoes and carrots to a serving dish. Loosely tent the chicken with foil and allow to rest at least 15 minutes, and up to 30. Carve and serve with gravy to taste.
Slow Cooker or Oven Roasted Gravy
Strain the liquid and skim fat (if desired).
Heat a 3-quart pot over medium heat, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
Slowly pour in 2 cups strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmered until thickened, 2-3 minutes. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add chicken stock and thin to preference.
Notes
COOKING TIMES:
The chicken is cooked through when an instant read thermometer reaches 165°F when inserted into the thickest part of the thigh. Use an accurate digital thermometer or thermometer probe for best results.
Instant Pot Cook Time
6 minutes per pound, 3 minutes per half pound
Slow Cooker Cook Time
4 hours on HIGH OR 7-8 hours on LOW
While you can choose either based on your schedule, choose low when you can for the juiciest chicken possible.
Oven Roasted Cooking Times
The general rule of thumb is roughly 18-20 minutes per pound (at 325°F) after the initial 20 minutes at 450°F.
4-lb chicken = 20 mins at 425°F + (4-lb x 18) minutes = about 1 hour 30 minutes total
5-lb chicken = 20 mins at 425°F + (5-lb x 18) minutes = about 1 hour 50 minutes
6-lb chicken = 20 mins at 425°F + (6-lb x 18) minutes = about 2 hours 10 minutes