This Easy Amish Whole Chicken Recipe yields a juicy, flavorful bird with perfectly crispy skin. Simple to prepare and packed with savory herbs, it’s a comforting meal the whole family will love.

Golden-brown roasted Amish whole chicken on a serving platter, garnished with fresh herbs.
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This Easy Amish Whole Chicken Recipe is a classic, comforting dish that’s perfect for family dinners or special occasions.

Seasoned with simple herbs and spices, then roasted to golden perfection, the chicken comes out juicy on the inside with a crispy, flavorful skin.

It’s a straightforward recipe that delivers big flavor without any fuss, making it a go-to for both weeknight meals and festive gatherings.

Golden-brown roasted Amish whole chicken on a serving platter, garnished with fresh herbs.

Why You Will Love This Recipe!

  • Juicy and Tender: The slow roasting method keeps the meat moist and flavorful.
  • Crispy Skin: Seasoned to perfection, the skin comes out golden and crunchy.
  • Simple Ingredients: Uses basic pantry staples and fresh herbs—no complicated steps.
  • Family-Friendly: Perfect for weeknight dinners, Sunday meals, or special occasions.
  • Versatile: Pairs well with any side dishes, from roasted vegetables to mashed potatoes.

Ingredients Needed

Ingredients needed for Easy Amish Whole Chicken Recipe on kitchen table.
  • Whole chicken – fresh, plump chicken, perfect for roasting dinner
  • Olive oil – smooth, fruity oil to coat chicken evenly
  • Salt – essential seasoning to enhance natural chicken flavor
  • Black pepper – freshly ground, adds mild heat and depth
  • Garlic powder – aromatic, savory powder for rich flavor infusion
  • Onion powder – sweet and savory powder for extra depth
  • Paprika – vibrant, smoky spice to add color and flavor
  • Dried thyme – earthy herb to elevate roasted chicken taste
  • Dried rosemary – fragrant herb with piney, savory aroma

How To Make Easy Amish Whole Chicken Recipe

Preheating oven to 375°F and a whole chicken being patted dry with paper towels to ensure crispy skin.

Step 1: Preheat your oven to 375°F (190°C). Prepare a roasting pan by lightly greasing it or lining it with foil for easier cleanup.

Step 2: Pat the whole chicken dry with paper towels. This helps the skin crisp up during roasting.

Whole chicken being rubbed with olive oil and seasoned with herbs and spices, with legs tied and wings tucked for even roasting.

Step 3: Rub the chicken all over with olive oil, then generously season with salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Make sure to season inside the cavity as well for maximum flavor.

Step 4: Tie the legs together with kitchen twine and tuck the wing tips under the body. This ensures even cooking and a neat presentation.

Roasting whole chicken in oven, resting after cooking, then carved and served with vegetables and mashed potatoes.

Step 5: Place the chicken breast-side up in the prepared roasting pan. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Step 6: Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, keeping the meat moist and tender.

Step 7: Carve the chicken and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Golden-brown roasted Amish whole chicken on a platter, garnished with fresh herbs, ready to serve.

Easy Amish Whole Chicken Recipe Tips

  • Choose the Right Chicken: Opt for a fresh, whole chicken around 4–5 pounds for even roasting.
  • Pat Dry: Drying the chicken thoroughly helps achieve that crispy, golden-brown skin.
  • Season Generously: Don’t skimp on the herbs and spices, and remember to season inside the cavity for full flavor.
  • Truss for Even Cooking: Tying the legs and tucking the wings ensures the chicken cooks evenly and looks neat.
  • Rest Before Carving: Let the chicken rest 10–15 minutes after roasting so juices redistribute, keeping the meat tender and juicy.
  • Check Temperature: Use a meat thermometer; the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Storing & Reheating Instructions

  • Store: Keep leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
  • Freeze: Wrap tightly in foil or freezer-safe bags and freeze for up to 3 months.
  • Reheat: Warm in the oven at 325°F (160°C) for 15–20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1–2 minutes, covering to retain moisture.
Golden-brown roasted Amish whole chicken on a serving platter, garnished with fresh herbs.

Easy Amish Whole Chicken Recipe Faqs

What size chicken is best for this recipe? A whole chicken around 4–5 pounds works best for even roasting and juicy meat.

Can I use a frozen chicken? Yes, but make sure it’s fully thawed in the refrigerator before seasoning and roasting.

How do I know when the chicken is done? The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Can I add vegetables to the roasting pan? Absolutely! Carrots, potatoes, and onions can roast alongside the chicken for a complete meal.

Can I prepare the chicken ahead of time? Yes, you can season it a few hours in advance and refrigerate until ready to roast.

More Easy Amish Recipes

Easy Amish Apple Cake Recipe

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Easy Amish Whole Chicken Recipe

Easy Amish Whole Chicken Recipe

4.50 from 10 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 Servings

Description

This Easy Amish Whole Chicken Recipe is perfectly roasted, juicy, and flavorful with simple herbs and spices. Ideal for family dinners or special occasions.

Ingredients 

  • 5 pounds Whole chicken
  • 2 tablespoons Olive oil,
  • 1 1/2 teaspoons Salt,
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder ,
  • 1 teaspoon Onion powder ,
  • 1 teaspoon Paprika,
  • 1 teaspoon Dried thyme ,
  • 1 teaspoon Dried rosemary,

Instructions

  • Preheat your oven to 375°F (190°C). Prepare a roasting pan by lightly greasing it or lining it with foil for easier cleanup.
  • Pat the whole chicken dry with paper towels to help the skin crisp up during roasting.
  • Rub the chicken all over with olive oil. Generously season with salt, black pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Season inside the cavity as well for full flavor.
  • Tie the legs together with kitchen twine and tuck the wing tips under the body for even cooking and neat presentation.
  • Place the chicken breast-side up in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  • Remove from oven and let rest for 10–15 minutes before carving to allow juices to redistribute.
  • Carve and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Equipment

  • Cooking Spray
  • Parchment Paper, optional

Notes

Note: Eating raw chicken is dangerous. Please use a meat thermometer for making sure your internal temperature of the chicken is 165 degrees F.

Nutrition

Serving: 1ServingCalories: 327kcalCarbohydrates: 1gProtein: 25gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 102mgSodium: 532mgPotassium: 270mgFiber: 0.2gSugar: 0.1gVitamin A: 216IUVitamin C: 3mgCalcium: 20mgIron: 1mg

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