How To Roast A Frozen Whole Chicken

Frozen chicken. Frozen meat in general is the bane of every housewife’s existence, when at lunchtime, she begins thinking about dinner. Frozen whole chickens are the worst because they take foreverrrrrr to thaw. I’ve been there. Seriously, SO many times. Learning how to roast a frozen whole chicken has been a total game changer for me! The meat is moist. The process is simple. My family loves it. Triple win right there!

So, how do you roast a frozen whole chicken?

Let me show you!

Preheat your oven to 425*. Lightly spray a 9×13 baking dish with avocado oil or the oil of your choice.

Peel and quarter 2-3 yellow onions and place in the bottom of the baking dish.

Grab your frozen chicken. I like to let mine, while still packaged, sit in a bowl of cold water to begin thawing the exterior. Most frozen chickens from the grocery store have that weird moisture absorber thing, so I like to let it thaw enough to peel that off without it falling apart. The locally raised chickens I get don’t have this, so that’s extra convenient to not have to wait for any thawing!

Remove all the packaging from the chicken and pat dry the breast side with a paper towel.

Then spray that side with the avocado oil spray, just lightly!

Season VERY generously. I love to use salt and pepper, garlic powder, and onion powder!

Flip the bird over so it is breast side down on the onions. Repeat the above steps for the other side of the chicken – pat it dry, spray, and season.

Next, halve two lemons. Squeeze the juice lightly over the chicken being sure you don’t wash off all of the seasoning. Then, place a lemon half in each corner of the baking dish.

Add fresh rosemary and thyme around the chicken. I love to have some on the bird, too. You can also use dried herbs as well. I’ve done it literally all the ways. Fresh herbs are my favorite, but it’s good any way you do it!

Pour in about 1.5 cups of chicken broth.

Cover the chicken with aluminum foil with the shiny side down.

Next, into the oven it goes! Bake on 425 for 15-20 minutes. Then, turn it down to 350 for three hours. You basically need 3.5 hours total (including prep and roasting time) to have your chicken ready for dinner!

When the timer goes off, remove the foil from the chicken and broil for a few minutes to brown and crisp the skin. It’s SO yum!

Serve with mashed potatoes, hashbrown casserole, and your favorite roasted veggies or green salad!

I hope you enjoy roasting a frozen whole chicken as much as I have! Let me know if you try it!!

XOXO

Myra