Roast a whole chicken

Learn to roast a whole chicken in our upcoming cooking class.

Who doesn’t love a roasted whole chicken? If you always wondered how they come out so perfectly (and cheap) at your supermarket and want to learn to roast a whole chicken yourself, this is for you!

Give us 90 minutes of your time on a Monday night and learn to roast your own whole chicken!
(Or watch the recording at your own convenience.)

Why is it so hard to roast a whole chicken?

We don’t like it to call cooking hard or difficult, but roasting a whole bird comes with some challenges. First, you’d probably like a crispy skin, but most importantly you want all meat to be nicely (or even perfectly) cooked.

In short: a whole chicken comes with breast meat and the legs, and they each require a different cooking. But they are attached to each other in a shape that is hard to cook evenly.

Cooks have come up with a lot of different ways to achieve this. Barding, lay it upside down, marinating, brining, spatchcocking, or just simply cook all parts separately. Some blast their ovens, others take a low and slow approach.

In this class we will discuss this challenge of how to cook a whole bird. You will learn how our favorite way changed over time, and what our top 3 is. Then we roast a whole chicken, spatchcock style – is our current number 1.

What you will learn:

👩‍🍳 After this class you will understand the challenges of roasting a whole chicken to a level no one has ever explained them to you.
👩‍🍳 Why roasting a whole chicken is hard ~ but it doesn’t have to be!
👩‍🍳 What a perfect roasted chicken is: juicy meat and a crispy skin
👩‍🍳 All the methods and tricks people have used for a perfectly roasted a whole chicken
👩‍🍳 How to roast a whole chicken – in our favorite way
👩‍🍳 How to read any recipe for roasting a whole chicken and understand what they’re all about
👩‍🍳 How you can use your new found knowledge confidently and creatively in your daily cooking.
👩‍🍳 Watch back the class for another 6 days.
👩‍🍳 Each live class participant will receive an extensive e-cookbook on the subject.

Want to join?

This is a live and interactive cook along class. You can ask chef Edie all the questions you have while cooking and experimenting together.
Of course you can just sit back and just watch too. A recording will be available for 6 days after class.

Dietary preferences

Class is open to all dietary preferences, but note that we are roasting a whole chicken will be part of the program. We can’t think of a vegetarian or vegan substitute to mimic the challenges of cooking a whole bird, so check our other classes to see if there’s a better fit. Class is gluten-free and dairy-free.
Email us your questions or let us know at sign up if you have any dietary preferences.


At this moment, it’s not possible to sign up for this live class. But you can:
~ request this class to get back on the calendar and get on the wait list,
~ book it as a private one-on-one class,
~ book it as a group class with friends and family, or a corporate event.
~ buy the accompanying e-cookbook – if available.

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Online cooking class, using Zoom
Live & interactive
Recording will be available afterwards for 6 days

Cooking technique class (learn more)

Chef Edie:

About your chef

This class will be taught by chef Edie Dourleijn, once a picky eater who couldn’t cook.

She documented her path to eating and cooking everything as one of the first food bloggers of her home country The Netherlands (in 2006!). To learn more quickly, she looked around for classes that would help her understand what is going on in her pots and pans, but they didn’t exist. Eventually, she ended up at culinary school.

Now chef Edie teaches her Learn to cook without recipes classes for curious cooks who want to become free of recipes. Just like she once was.

Edie also hosts all kinds of entertaining and educational virtual cooking classes to celebrate any occasion with family or friends, or as a (realteam building, receiving 5 star reviews.

Get in touch with any questions or requests you have.

What you can expect – the longer version

What the Learn to cook without recipes classes make stand out from other cooking classes, is that in each class we will focus on 1 subject only. That could be a cooking technique, an ingredient, a dish or another theme. We will dive a bit deeper into the subject to help you understand why we do what we do.

At other cooking classes, you will learn this one way the chef teaches you. But will they explain why this way is their favorite and preferred way? Will they discuss the culinary discourse on the subject, the pros and cons of their recipes? We will!

After you’ve signed up, you will get an email with your homework. Yes! 😉

For this class, we will ask you to think about what you know about roasting a whole chicken. Think back of the times you roasted a whole chicken (if so), and what you know about the difference between cooking a chicken breast and the legs. You also get a grocery and tools list and the Zoom link.

On Monday, March 6th, 2023 we will virtually open our kitchen 10 minutes before class starts, so we have some time to set up and chat a bit. Then chef Edie will introduce herself, explain the program of the class and we get to cook. She won’t control if you did your homework, so no stickers from us, but being a bit prepared for the class will help you gain confidence and understand what we’re up to.

After class has ended you can enjoy what you’ve cooked.


Join the conversation!