roast chicken

Easy Whole Chicken

This Whole Chicken Recipe is gluten free, dairy free, soy free and egg free.

Hi guys!

Last week I got an urge to eat stuffing. I know it’s random, we’re nowhere near Thanksgiving, right? I guess I’m just sick of the cold weather and being cold so I wanted some comfort food. I didn’t want to do a turkey, because that’s intense. So I decided to stuff a whole chicken. Which leads me to this recipe, my easy whole chicken [with stuffing].

easy roasted chicken

Why make a whole chicken?

If you’re on a budget, getting a whole chicken is a great way to save money. It ends up being cheaper per pound and since you have the whole thing, nothing has to go to waste. I know it can seem intimidating, but would you be surprised if I said it saves time to cook a whole chicken? Stick with me on this one… if you cook the whole chicken yes it’s a bit time-consuming up front, but then you will have so many leftovers that your meals throughout the week will be easy! I suggest making the whole chicken on a Sunday. Then when everyone’s done eating, pull the meat off the bone and put it in a container either in the fridge or freezer. Unless you have a huge family, you’ll generally have a lot of leftovers! Make sure you pull off ALL the meat. From the breasts, wings, legs, side of the bird and even the bottom of the bird. I like to just use my fingers and start pulling.

roast chicken

Making bone broth:

Don’t forget about the bones! That’s another great thing about getting the whole chicken. You have all those wonderful bones (and sometimes the internal organs) that you should NOT let go to waste! Again, I understand making broth after you just finished making a chicken dinner sounds intimidating. Hear me out on this, it’s not hard at all!

Here’s how I did it:

When I was done pulling off all the chicken and storing it for leftovers, I pulled out my crock pot and plopped the whole chicken carcass in. I didn’t clean it off perfectly, there was some chicken left on it and even some skin. To make it fit in my crock pot I did break it down a little bit by pulling the legs apart. Then I covered the whole thing with water. I’d say it took about 4 cups of water. I also added in about a tablespoon of apple cider vinegar. This helps break down the bones even more as they cook. I cooked the carcass in my crock pot on low overnight and a little bit into the morning. I’d say about 13 hours total. Once it was done I turned the heat off to let it cool. Then I strained it into a large bowl and put that bowl right in the fridge. By evening there was a fat layer on the top of the bowl that I was able to scoop off. Here’s the fun part… I didn’t can it or do anything fancy for storage. I poured the broth into ice-cube trays and froze it! Then just for easy storing, once they were frozen, I popped the cubes out and put them in ziplock bags. BOOM! Now I have frozen cubes of bone broth ready to add to any recipe I want. I essentially got free broth from that whole chicken I made. So moral of the story, don’t throw away the bones! Make that broth!

gluten free stuffing
Stuffing before going inside the chicken
easy roasted chicken
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Easy Whole Chicken with Stuffing

This whole chicken is delicious and easy to make. Making a whole chicken is a great way to save money! This chicken and stuffing is completely dairy free and gluten free.
Prep Time1 hour
Cook Time2 hours 10 minutes
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Emily Meyer | Eat or Drink
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Stuffing Ingredients

  • 1/2 cup dairy free butter
  • 1/4 cup olive oil
  • 3 plain gluten free bagels or thick gluten free rolls
  • 1/4 cup walnuts
  • 2 stalks celery
  • 1/2 of a large onion
  • 1-2 garlic cloves
  • 2 teaspoons rosemary
  • 1 teaspoon chili powder blend
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon thyme

Chicken Ingredients

  • 1 Whole Chicken
  • 1/4 cup dairy free butter
  • 1 teaspoon chili powder blend
  • 1 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/2 of a large onion


  • Preheat oven to 425°F
  • Melt the dairy free butter for the stuffing and set aside.
  • Pull apart your bagels into pieces, about an inch large. If you make them too small it will get too mushy. Add your bagel pieces into a large bowl. Pour on the melted dairy free butter and oil and mix well.
  • Roughly chop your walnuts. Dice your celery into small chunks. Dice your onion and garlic into small pieces. Add all of these ingredients to your bowl with your bagel pieces and mix.
  • Add rosemary, chili powder blend, garlic powder, salt, cumin and thyme to your stuffing bowl and mix very well. Let sit so the flavors meld while you prepare the chicken.
  • Remove any innards from the chicken before you do anything else.
  • Heat a pan over medium heat and melt your dairy free butter, also and add in your chili powder blend, rosemary and salt. Mix well and let simmer for a couple minutes. Let cool while you do the next steps.
  • Slice the other half of your onion into thin pieces. Layer the onion pieces at the bottom of your baking dish that you plan on using for your chicken. Put your chicken on top of the onions.
  • Drizzle the melted dairy free butter and seasonings on top of your chicken and use a basting brush to spread it around evenly. Making sure you cover all parts of the chicken with the butter.
  • Put as much stuffing into the bird as you can fit. Then put any stuffing that does not fit into a baking dish with a cover. Add a little bit of water or chicken stock to your stuffing that's in the baking dish. Only about 2 tablespoons.
  • Put the chicken in your oven for 15 minutes at 425°F. Then reduce the heat to 350°F and cook for about 25 minutes per pound. Throughout the cooking process use a baster or your basting brush to spread some of the drippings and oil on to the top of the bird. I'd say I did this about every 20 minutes.
    Since you have stuffing in the bird you do want to err on the side of caution and cook it slightly longer than you think you need. The internal temperature should be at least at 165.
  • Extra stuffing can be cooked in the same oven as your chicken once the temperature is down to 350°F. The extra stuffing only needs to be cooked for about 1 and half hours covered.
  • Let cool for about 10 minutes once chicken comes out of the oven, then enjoy!


Brands I used:
Notes for Cooking:
  • I'm using gluten free bagels instead of bread because gluten free bread tends to get too mushy as stuffing.
  • You want the breasts up. The breasts are the squishy part and the spine is on the bottom.
  • If the chicken breast is cooked before the rest of the chicken is cooked, loosely cover with aluminum foil.
  • The proper place to put the thermometer is into the thickest, densest part of the chicken. Place it just between the breast, the leg, and the thigh, and press it right inside - the thermometer should rise up to 165. At 165 degrees, your chicken is properly roasted.

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