Joanna Gaines recipe for Whole Roast Chicken from her Magnolia Table Cookbook Vol. 2 received accolades all around for being “the best chicken ever” from my family, and before we were even done eating I was asked when it could be eaten again! It is simple and straight-forward and could even be roasted in your toaster oven any day of the year.
Unlike the chicken recipe in Jo’s first cookbook, this one is much easier and requires less touching of the actual chicken. In the first book you make a lemon herb butter and you have to get it all under the skin and around the whole chicken. This recipe just calls for seasoning the outside, and you didn’t miss that rub down one bit!
I also love that this is essentially a sheet pan dinner. Throw everything on the pan, season it and toss some butter on it, and it is ready for the oven.
The recipe calls for you to roast onions, potatoes, and carrots alongside the chicken. I have an intolerance to carrots but had some extra radishes in the fridge from when I made the Steak Tacos that are also in the book. I threw those in and every really enjoyed them.
It also doesn’t hurt that this recipe is all butter! That makes sure everything is going to taste GREAT!
With all that butter and the basting of the chicken with the remainder, you can only imagine that this Whole Roast Chicken is DELISH!! The flavor balance is great and far supersedes store-bought roast chickens. This is the recipe that will have you walking right past those in the future!
I received lots of comments from my family that this was the best and most flavorful chicken that they have ever had. There was just something about this bird. Super tender and tasty and when you boil down the pan juices at the end as I would highly suggest you do, you get a great little drippings sauce to pour over each plate.
My goal here is to show you what a recipe really looks like when it hasn’t been heavily styled or overcooked just for the sake of brown skin. The photos you see here are the result of the recommended cooking times and temperatures. When the chicken was cooked, this is what it looked like.
And that was in a convection oven, on the middle rack, with the breast meat facing the back. The chicken was perfectly tender and juicy, but not as perfectly brown and crispy as a photo.
I basted the skin twice with the remaining butter and still didn’t get a perfectly brown skin. And be sure to toss the vegetables around a bit so they get evenly browned and flavored with the butter and chicken juices in the bottom of the pan. I also cooked mine in a large 16-inch cast-iron skillet, if you do this you can put it on a burner after you remove the chicken and reduce the pan drippings with the potatoes in the pan for extra flavor.
I highly recommend this no matter what pan you use, because the pan drippings are FANTASTIC!
I also have to note. I used radishes instead of carrots as I have an intolerance to carrots and can’t eat them. The radishes were a great swap and very much enjoyed when roasted!
Overall, a new favorite that I am sure to be making again and again!
Until next time, Happy Cooking!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!