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Looking for the best roasted chicken recipe? This recipe for whole roasted chicken with mandarins and onions is juicy, flavorful, and ridiculously easy. Learn the secret to a perfectly roasted chicken and never look back.

This Roast Chicken Will Change Your Life, Or At Least Your Dinner Routine

Roasting a whole chicken isn’t just a cooking technique—it’s a life skill. There’s something primal, almost ceremonial, about pulling a golden-brown whole bird from the oven, juices sizzling in the roasting pan. This isn’t just chicken dinner, it’s a game-changer of a recipe.

Now, add mandarins and onions to the mix, and you’ve got yourself an easy roast chicken recipe that’s packed with deep, caramelized flavor, citrusy brightness, and that soul-warming aroma. This one’s for the books.

Ready to learn the ropes? Let’s break it down.

#1 The Secrets to a Perfect Whole Roasted Chicken

Every whole roasted chicken recipe starts with the basics. But let’s not just do basic—we’re here for greatness.

The Must-Have Ingredients

• A high-quality whole bird – Go organic, pasture-raised if you can. It makes all the difference.
• Simple ingredients – Salt, pepper, olive oil. That’s your foundation.
• Mandarins & onions – These aren’t just for show; they infuse the meat with serious depth.
• An instant-read thermometer – The single most underrated tool in your kitchen.

The Golden Rules

1. Dry that bird! Moisture is the enemy of crisp skin. Pat your chicken dry with paper towels like your life depends on it.
2. Salt like you mean it. Don’t skimp. Get that kosher salt inside and out.
3. Use a hot oven. 425°F (220℃) is the sweet spot. No slow-roasting nonsense here.
4. Roasting pan size matters. Don’t cramp the chicken. Give it space.

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#2 Cooking the Ultimate Whole Roasted Chicken

Alright, let’s get to the meat and potatoes of roasting a whole chicken.

The Process

1. Preheat your oven to 425°F (220℃).
2. Prepare the bird. Remove giblets, give it a rinse, pat dry, and season like a boss.
3. Stuff the cavity of the chicken with mandarins and onions for incredible flavor.
4. Make a bed of aromatics. Place more mandarins and onions in a large baking dish, making a nest for the chicken.
5. Roast like a pro. Roast 1.5 hours, or until the thickest part of the thigh hits 165°F on an instant-read thermometer.
6. Rest, then carve. A good whole chicken recipe requires patience. Let it sit for 5-10 minutes before slicing.

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#3 The Flavor Bomb: Why Mandarins and Onions?

You might be wondering—why mandarins and onions? Well, let me tell you, this combo is like the rockstar duo you never knew you needed.

• Mandarins bring brightness. Their natural sweetness caramelizes in the oven, adding a deep citrusy undertone to the juicy chicken.
• Onions offer umami. Roasting onions alongside chicken gives that rich, savory sweetness that takes this dish from good to legendary.
• They keep things moist. That’s right—the steam released from the juicy mandarins while cooking ensures the breast meat stays tender.

Pro Tip: Use the pan drippings to make a ridiculously good pan gravy. More on that later.

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#4 Tips & Tricks for a Foolproof Roast Chicken

So, you want the best whole roasted chicken every time? Follow these tips:

• Truss the legs (or don’t). Tying the legs together helps the chicken cook evenly, but let’s be real—sometimes you just wanna throw it in and call it a day.
• Don’t skip the resting phase. If you cut too soon, all those glorious juices spill out.
• Use a meat thermometer. Stop guessing! The internal temperature should be 165°F (75℃) in the thickest part of the thigh.

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Bonus: How to Make Pan Gravy

You didn’t think we’d forget about gravy, did you? Here’s the easy way to make it:

1. Remove mandarins and onions from the roasting pan.
2. Keep at least 2 tablespoons of drippings in the pan.
3. Place the pan over medium heat, and add 1 cup of chicken stock.
4. Simmer until reduced by half.
5. Drizzle over the chicken...or just drink it. I won’t judge.

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Your New Favorite Way To Cook A Whole Chicken

Let’s face it—this whole roasted chicken recipe is about to become your go-to. Whether it’s your first time roasting a whole bird or you’re a seasoned pro, this method guarantees success.

Pair it with roasted veggies, a side of mashed potatoes, or—if you really want to impress—some homemade Pots de Crème for dessert (yes, I said it, and I meant it).

So, what’s stopping you? Get that chicken in the oven, pour yourself a drink, and let’s make some magic happen.

Now, who’s hungry?

More Whole Roasted Chicken Recipes To Try Next:

Once you master the art of making a whole roasted chicken with this simple recipe, I have a few more for you to try next: Roast Chicken With Lemon and Fresh Herbs or my Roast Chicken with Bacon and Sage. If you find yourself looking for a whole chicken recipe that is a bit more challenging and also incredibly delicious, try making a Spatchcock Chicken.