This Amish whole chicken is so easy to make. This perfectly cooked roast chicken is great for a big Sunday dinner!
I love making a whole chicken for dinner. I usually make either this lemon and garlic crockpot whole chicken or this garlic and brown sugar crockpot whole chicken but this time I decided to mix it up with a traditional Amish recipe.
I am a huge fan of Amish Recipes. Whenever we travel, I always make it a point to stop at Amish restaurants or farmer’s markets. Their recipes are always so simple yet so tasty. This chicken is no exception, you’ll be blown away by both how good it is and how easy it is to make.
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❤️ Why you’ll love this recipe
Don’t be intimidated by a whole chicken! They are super easy to make. This is a simple but delicious recipe that is sure to be a hit.
🥄Ingredients needed
For this Amish whole chicken recipe, you will need:
- Whole chicken: You will need one roasting chicken that is 4 to 5 pounds.
- Onion: You’ll need one large white onion.
- Garlic cloves: With the skin removed.
- Red potatoes
- Lemon: You’ll need the juice of half of a large lemon.
- Butter
- Dried thyme, salt, and pepper: To season the chicken with.
🔪 Equipment needed
You will either need a large casserole dish (I used a 9 x 13 inch casserole dish) or a roasting pan.
🥘 Recipe instructions (step by step guide)
Begin by preheating your oven to 425 degrees. Grease a large casserole dish or roasting pan.
Next, pat your chicken dry with paper towels. Remove any giblets (or neck) from inside the chicken cavity. Note that not all chickens will have this.
Add the potatoes (cut into pieces), garlic cloves, and onion (sliced) to your dish. Place the whole chicken on top of them (breast side up).
Next, melt the butter and pour it over the chicken.
Add the juice of half of a large lemon on top. Sprinkle the thyme, salt and pepper over the chicken. Add ⅓ cup of water around the chicken (over the potatoes and onions).
Bake for 50 to 60 minutes or until the juices run clear and the internal temperature reaches 165 degrees (not touching bone). Let rest for at least ten minutes before carving and serving.
🧄Variations
- You can add more garlic if you like a lot of garlic.
- Add carrots or other veggies instead of potatoes.
👩🏻🍳 Tips
- Let the chicken rest for at least ten minutes before carving and serving.
🥡 How to store leftovers
Keep any leftover chicken in your fridge. You can cover it with foil or plastic cling wrap in the baking dish or transfer it to tupperware. The chicken will be good for up to four days after making.
Other Amish recipes:
If you tried this Amish Whole Chicken or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Amish Whole Chicken Recipe
Equipment
- large casserole dish or roasting pan
Ingredients
- 1 whole chicken about 4 to 5 pounds
- 1 white onion sliced
- 4 red potatoes cut into pieces
- 1 large lemon (½ the juice from one large lemon)
- ½ cup butter (one stick)
- 2 teaspoons dried thyme
- 5 cloves of garlic skin removed
- salt and pepper to taste
- ⅓ cup water
Instructions
- Preheat your oven to 425 degrees. Grease a large casserole dish or roasting pan.
- Next, pat your chicken dry with paper towels. Remove any giblets (or neck) from inside the chicken cavity. Note that not all chickens will have this.
- Add the potatoes (cut into pieces), garlic cloves, and onion (sliced) to your dish. Place the whole chicken on top of them (breast side up).
- Next, melt the butter and pour it over the chicken.
- Add the juice of half of a large lemon on top. Sprinkle the thyme, salt and pepper over the chicken. Add ⅓ cup of water around the chicken (over the potatoes and onions).
- Bake for 50 to 60 minutes or until the juices run clear and the internal temperature reaches 165 degrees (not touching bone). Let rest for at least ten minutes before carving and serving.
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