Every now and again, I like to cook up a whole roasted chicken just to put in the freezer. I find having small pieces of pre-cooked chicken extremely handy for casseroles, soups, salads and other fast meals. When I am only using the chicken for other recipes I like to use the crock pot. If we are going to eat some chicken pieces with dinner, then the oven creates a more desirable texture for the roasted chicken. The other benefit to the crock pot is that you end up with a beautiful broth that I bag and freeze for future recipes as well. The whole roasted chicken seasoning technique can be used for either the crock pot or baking.

All you really need is one packet of seasoning. I use Italian Dressing mix (the powder that you add oil to make Italian Dressing) the most. It creates perfect mild flavor that goes well with most other recipes, or just as is. You can also use a package of mesquite chicken seasoning, or any other flavors that you like. In this picture I used a package of pesto seasoning. Premixed Italian Dressing can be a good flavoring for chicken and other meats, but I think the powder does a better job when you have a full bird. Turkey tends to be dryer than chicken, and using the pre-made dressing helps there (or sometimes I’ll mix the powder with butter for turkey).

How Long Does It Take To Roast A Whole Chicken?

Roast a chicken for 20 minutes per pound.

Is There a Difference Between Roasted Chicken and Baked Chicken?

Roasting and baking are essentially the same thing.

We refer to cooking meats and vegetables in an open pan as roasting, while cakes, cookies and pies are baked.

Whole Roasted Chicken Seasoning Technique

Whole Roasted Chicken Seasoning Technique

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  • Whole Chicken
  • 1 Package Italian , or mesquite seasoning


  • Simply work you fingers under the skin of the bird, beginning at the bottom. Be careful not to tear the skins. You want the skin in tact to prevent the meat from drying out. Work the skin until it is loose over the entire breast side, then work the drum-sticks loose. You can also work the skin loose on the back, but I find the breast flavors it enough for me.
  • Open the packet of seasoning and dump it evenly over the meat under the skin.
  • Rearrange the skin on top of the meat & cook as usual.
  • I like to brush the skin with olive oil, salt/pepper and bake the bird up-side down so the juice settles into the breasts. I pick the meat off the bones in small pieces and freeze it in a ziploc bag.


Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 2mgFiber: 1gSugar: 1gIron: 1mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes