Orange Herb Roasted Chicken with Potatoes

5 from 12 votes
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Course: Entree
Cuisine: Gluten Free, Sugar Free, Whole30
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Author: Christina


  • 1 whole chicken 3 1/2 - 4 1/2 lbs
  • 1/4 cup ghee or butter if not Whole30
  • 3 1/2 oranges
  • 3 medium gold or yellow potatoes
  • 2 stems of fresh rosemary
  • 6 stems of fresh thyme
  • salt & pepper


  • Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven so that when you cook the chicken later it's getting plenty of direct heat to make it nice and golden on top.
  • While oven is preheating rinse the chicken inside and out. Pat dry with paper towels.
  • Pierce holes in one orange with a fork and place inside cavity. Not only does this make for a great presentation but it also helps the bird cook evenly. Tie legs together with kitchen twine.
  • On stove top or in the microwave melt 1/4 cup ghee and combine with the juice from two oranges (approximately 1/2 cup of juice). Stir together.
  • When the oven has reached 425 degrees carefully remove the skillet. Pour half of your melted ghee/orange juice into the hot skillet. (It will sizzle so be careful.) This will help prevent sticking.
  • Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted ghee/orange juice all over your chicken. Generously salt and pepper the chicken. (I salt pretty liberally on the chicken because the salt is what really amplifies the flavors of orange and fresh herb!)
  • Thinly slice your potatoes and layer them around your chicken.
  • Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Sprinkle both herbs on top of the chicken and potatoes.
  • If you want to really make this dish gorgeous cut a thin circle from your remaining half an orange and place on top of the chicken. Slice a few semicircles of orange and place them around the front of your chicken.
  • Bake for 1 to 1 1/2 hours. I typically get a chicken that's 4 1/2 pounds and it take the full hour and a half. If you insert a meat thermometer in the thickest part of the chicken it should read 165 degrees.
  • Let chicken rest at least 20 minutes before cutting.


Check the size of the bird before purchasing. You don't need a giant one as it will take longer to cook! 3 1/2 to 4 1/2 lbs is plenty and cooks beautifully.

Don't have kitchen twine? You can easily truss a chicken with dental floss or even it's own skin.

Roasted chicken can look perfectly brown on the outside and still be under cooked on the inside. Don't just rely on the color of the chicken to tell you if it's fully cooked. I typically purchase a chicken that's 4 1/2 lbs and it takes an hour and a half or close to it. If your chicken is 3 1/2 to 4 lbs you may find that it's done in an hour. The way to know for sure that your chicken is done is to use a meat thermometer and confirm that the thickest part is 165 degrees.


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