Whole Roasted Kwicken
🍗 Simple. Juicy. Delicious.
Sometimes the best meals are the simplest. A little Kwickle, a hot oven, and a chicken that's crispy on the outside and juicy on the inside.
Whether it's Sunday dinner or a weeknight meal, this recipe is hard to beat.
🧂 Ingredients
1 whole chicken (4–6 pounds)
2–3 tablespoons Kwickle Double Dill Seasoning
Optional:
Onion wedges
Carrot chunks
Potato wedges
Lemon wedges
🫙 Instructions
Preheat oven to 350°F.
Pat the chicken dry with paper towels.
Sprinkle Kwickle seasoning generously over the entire chicken.
Place in a roasting pan or cast iron skillet.
Roast until the thickest part of the thigh reaches 165°F.
Rest for 10–15 minutes before carving.
⏱ Ready When?
Most whole chickens take about 1 - 1.5 hours, depending on size.
The skin should be golden brown and crispy, and the juices should run clear.
🧠 How Much Does This Make?
A whole chicken typically serves 4–6 people.
And usually provides leftovers for sandwiches the next day.
🔄 Make It Your Own
Add extra seasoning under the skin
Roast over potatoes
🔥 Pro Tips
Dry skin equals crispy skin.
Don't skip the resting period after cooking.
A meat thermometer is your best friend.
