How to Cook a Whole Chicken at the Table

Overhead image of a Middle Eastern spiced roasted whole chicken.

Our guide to How to Cook a Whole Chicken shows you a simple way to make it with warm, Middle Eastern-inspired flavors. This simple recipe roasts up in just an hour, leaving you with the most tender, juicy, and flavorful chicken you’ve ever had. Pair it with all your go-to sides for a complete meal!

Why You’ll Love This Roasted Whole Chicken

Ever wanted to learn how to roast a whole chicken but been too intimidated? Yeah, us too, until we created this recipe! Inspired by our Middle Eastern Chicken, it’s warm, tender, juicy, and so simple to make! Plus, it:

Can be roasted in about an hour.
Makes a whole chicken. Obviously, but that’s a lot of meat to feed a crowd!
Stores and reheats super well.
Pairs amazingly with all your go-to sides so you can mix and match options and enjoy it without getting bored throughout the week.

Ingredients You Need

Unlike other baked whole chicken recipes that are flavored with just a couple of herbs, oil, and maybe some veggies, this roasted whole chicken is infused with spices thanks to our Middle Eastern-inspired marinade. Trust us, it’ll be the finest whole chicken you’ll ever taste!

Seasonings, yogurt, tomato paste, and olive oil prepared to make a whole chicken. — Gather all your ingredients for the whole chicken marinade.

Whole Chicken – Use a 4-5 pound whole chicken. If it is larger or smaller, you’ll have to adjust the amount of spices and baking time.
Yogurt – Full-fat yogurt provides the finest flavor. However, any percentage you have on hand will do. Just make sure it’s unflavored!
Spices – Smoked paprika, cumin, onion powder, coriander, salt, and black pepper combine to create a warm flavor with just a kick of spice.
Tomato Paste – This helps thicken the marinade enhancing its umami flavor and adding a hint of sweetness.
Lemon Juice – Not only does the acidity help balance the flavors, but it also works to tenderize the chicken!
Olive Oil – Rich in healthy fats, this is the secret to keeping the chicken extra tender and juicy.

How to Butterfly a Chicken

Not sure how to butterfly a chicken? We’ve got you covered! Check out this in-depth guide, and follow the steps below.

Place the chicken breast side down on a clean cutting board.
Use kitchen shears to cut down both sides of the chicken’s backbone all the way to the top cavity.
Remove the backbone.
Flip the chicken over, and press down on it with the palms of your hands to flatten it down.
Now, you’re ready to go. Proceed with the recipe!

A raw whole chicken on a cutting board. — Place the chicken breast side down on the cutting board.

A hand using paper towels to pat the chicken dry. — Place the chicken breast side down on the cutting board.

An open, raw butterflied chicken. — Use the palms of your hands to flatten and butterfly your chicken.

How to Cook a Whole Chicken

Believe it or not, learning how to cook a whole chicken is pretty simple to do! Don’t worry, we’ll walk you through the process.

Prepare. Start by butterflying the chicken.
Create the Marinade. In a mixing bowl, add the ingredients for the marinade, and stir to combine.
Coat the Chicken. Some people like to use a clean cloth or paper towels to pat the chicken dry before they begin. Then, spread the marinade over the chicken, making sure it gets under the skin. Place the chicken in the fridge for at least 30 minutes or ideally up to overnight.
Roast the Whole Chicken. Place the whole chicken in a heavy-bottomed skillet or baking dish. Cover it with parchment paper and aluminum foil, and bake for 40 minutes. Then, remove the coverings, and continue to bake until the chicken is golden brown on top and cooked all the way through. Use a meat thermometer to ensure your chicken reaches an internal temperature of 165 degrees Fahrenheit.

Pro-Tip: If your chicken isn’t golden and crackly after an hour, place it under the broiler. Just be careful not to let it burn!

How to Carve a Chicken

Once you’ve cooked the chicken, the next problem most of us encounter is how the heck to carve it! Luckily, you can find a detailed carving guide here. However, the basics include:

Carve the thighs and legs off the body of the bird. Then, cut the leg off the thigh at the joint, and set them aside.
Next, carve the breast.
Finally, carve the wing, and you’re ready to serve!

A Middle Eastern marinade to make a roasted whole chicken. — Stir the marinade until smooth.

A raw butterflied chicken covered with a spiced yogurt marinade in a baking dish. — Stir the marinade until smooth.

Meal Prep and Storage

Unless you’re feeding a big crowd, it’s unlikely you’re going to go through a whole chicken in one sitting. Luckily, it’s simple to store. If you time it right, you can have protein for the whole week!

Refrigerator: Slice up all the parts into pieces, and place them in an airtight container. Store the roasted chicken in the fridge for up to 4-5 days, and use it for salads, sandwiches, wraps, and more!

Freezer: If you want to prepare your roasted whole chicken way in advance, keep the pieces intact. Then, transfer them to a freezer-safe container, and store them in the freezer for up to 3 months.

Serving Suggestions

Not only is a baked whole chicken typically super affordable, but it’s also so versatile! Some of our go-to ways to use it include:

Paired with cheesy mashed potatoes or lemon Greek potatoes and roasted veggies.
On top of salads like our Greek salad, green goddess salad, and our Greek orzo pasta salad.
Stuffed into pita with tzatziki or toum and veggies.

A piece of a roasted whole chicken with warm MIddle Eastern spices. — Carve your chicken, and serve it warm!

Common Questions About How to Cook a Whole Chicken

What’s the benefit of spatchcocking?

Butterflying the chicken flattens it for even cooking and crackly edges all over. Plus, it usually speeds things up and helps avoid dryness in any part.

Should I baste during roasting?

Basting once or twice in the last half-hour can boost flavor and browning, but opening the oven too often slows things down. A final baste when it’s done works great too.

What should I do with the bones afterward?

Don’t toss them—save the carcass! You can simmer it into from-scratch stock or soup, or freeze it for future broth projects and ultra-flavorful recipes.

Is resting the chicken really necessary?

Yes—it’s worth the wait. Letting the bird rest for 10–15 minutes after roasting allows the juices to redistribute, so you won’t find them all running onto your cutting board.

More Flavorful Chicken Recipes

Say goodbye to bland, boring chicken forever with this roasted whole chicken as well as these super simple chicken recipes that everyone is sure to love!

A butterflied whole roasted chicken with shawarma spices.

the Ayyem kitchenServings: 20 servings

Prep: 5 mins
Marinade Time: 30 mins
Total: 1 hr 35 mins

Learn How to Cook a Whole Chicken with ease! This roasted whole chicken is infused with warm, Middle Eastern-inspired flavors and is roasted in an hour for the tenderest, juiciest, most tasty whole chicken you’ll ever taste. Email

Ingredients

1 whole chicken 4-5 pounds
1 cup yogurt plain
Juice of 1/2 lemon
1/4 cup olive oil
2 Tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon coriander
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste

Instructions

Butterfly the chicken.
In a medium-sized mixing bowl, add the yogurt, lemon juice, olive oil, tomato paste, smoked paprika, cumin, onion powder, coriander, salt, and pepper. Mix until well combined.
Spread the marinade evenly over the entire chicken, making sure it gets under the skin.
Marinate the chicken in the fridge for at least 30 minutes or ideally up to overnight.
Preheat the oven to 400° F.
Add the chicken to a heavy-bottomed skillet or baking dish. Cover the chicken with parchment paper and aluminum foil.
Bake for 40 minutes. Then, remove the parchment paper and foil, and continue to bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F. NOTE – If the chicken isn’t crackly, place it under the broiler for 1-3 minutes. Just be careful not to let it burn!
Rest the chicken for 5-10 minutes, and slice it into pieces. Serve warm!
Store leftovers in an airtight container in the fridge for up to 4-5 days.