The Simplest Way To Roast a Whole Chicken

Looking for more penny pinched recipes? Here you go!



Okie dokie ladies (and whatever gents are awesome enough to read this slightly girlie site . . . ) 🙂


Today we’re going to roast a whole chicken.


I know it’s gross. I know touching uncooked-chicken-skin is n.a.s.t.y. 


But, I have full confidence that you can do this.


(Because if I can do it? Anyone can. For real.)


It’s so not my favorite way to deal with meat. But it’s penny pinched. And relatively simple. And really, you are a seriously amazing chick.


You can do this.


Let’s roast a chicken.


Ready? 🙂


Here’s what you’ll need: 


  • 2 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 whole chicken (I usually look for the largest one I can find)


  1. In small bowl, mix together first 5 ingredients.
  2. Rinse chicken and pat dry.
  3. Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
  4. Rub seasoning mixture into chicken.
  5. Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
  6. If you’d like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.


In case you’re wondering, my stock up price on whole chicken is $.99/lb ~ if I can’t find it at that price I’ll choose boneless skinless chicken breast for $1.99/lb because I feel like I get more meat that way. I typically make one or two whole chickens at a time (if I’m making two I use my larger slow cooker) then freeze the meat for casseroles, soups or stews. It really is simple, and the meat just tastes so. good.

You’ll never settle for a Costco, Publix, or Kroger Rotisserie chicken again.

You’re welcome. 😉

And if you have a little more energy and will be home all day, try out this fantastic recipe for roast sticky chicken in the oven too. You’ve got this!


If you need a little more menu inspiration, go HERE.

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  1. RitaCorvelli says:

    i have really been enjoying your posts! I just put a chicken in oven about an hour before I read this!
    I just season mine with paprika, salt and pepper, cover with tin foil and roast in oven til done. I also got mine(the biggest one I could find!) at Tops. I agree with you about buying the boneless breasts at $1.99 if the roasting chickens are more than $.99. Once in awhile I can catch them marked down to $.69/lb! Thanks again for all the good info. Mother of 9 here…always, always looking for ways to pinch pennies!!!

    • If you can get them for $.69 a pound it’s so worth buying a bunch – love that Rita! Thanks so much for sharing how you make yours – sounds delicious!!! 🙂

  2. My brother bought a box of whole chickens, and then realized they were all frozen together, not individually. I knew they couldn’t be thawed and refrozen, so we ended up cooking 10 whole chickens! I just picked the meat off and froze it to use in Chicken Helper, casseroles, things like that.

    • It would be a pain to cook that much, but so nice to have all the meat pre-cooked for you once you were done. Thanks for sharing Beth!

    • Belle Woods says:

      I have gotten huge bags of leg quarters that were all frozen together before. I let then thaw in the frig just enough that I can get them separated and re-bag them. If they are still mostly frozen, you can do this with no problems. I have done this many times and the meat is not hurt.

  3. This isn’t really saving you any money or time. I get my roasted chickens at Sam’s club for less then $5.00. They are huge and the best tasting.

    • That does sound more convenient, but I’m kind of picky when it comes to what goes in my food. I get antibiotic-free chicken & don’t like any kind of additives to the seasoning. Do you know what the ingredients in the Sam’s seasoning are? That’s a great deal!

  4. Donna Aldridge says:

    Sprinkle Old Bay Seasoning (You know that old can in the back of the pantry) Place chicken on open can of beer -upright- place in a pan in a 375 oven. Roast for about 1 1/2 hours. Spicy, delicious “Drunken Chicken”. Always moist, never tastes “boiled”, like sometimes can happen in crockpot.

  5. I guess I led a sheltered life; I had always handled raw chickens (and parts thereof) long before I handled raw bacon, or ham headed for the oven, or (EW!) beef liver. As far as savings go, shop around. Whole chickens in my area are rarely over $1.00 a pound and almost always half the per-pound price of parts — even leg quarters. The less work the grocer has to do to get the meat to you, the cheaper he can sell it to you.

  6. Laurie Westenhaver says:

    I am making this the 1st week I move in to my new apartment. I can’t wait (for the move or the yummy chicken)
    Thanks for sharing!
    Have you tried LipSense? Would love to answer any questions you might have ,if not

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