Description
A classic roasted chicken recipe featuring a whole chicken seasoned with a flavorful blend of spices and fresh herbs, roasted to golden perfection with crispy skin and juicy meat.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Stuffing
- 1 lemon (halved)
- 4 cloves garlic (crushed)
- A few sprigs of fresh rosemary and thyme
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is hot enough to roast the chicken evenly and achieve a crispy skin.
- Prepare Chicken: Remove giblets from the chicken cavity and pat the chicken dry with paper towels to help the skin crisp up during roasting.
- Oil and Season: Rub the entire chicken with olive oil. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Season the chicken generously inside and out with this spice mix.
- Stuff Cavity: Place the lemon halves, crushed garlic cloves, and fresh rosemary and thyme sprigs inside the chicken cavity for aromatic flavor.
- Secure Chicken: Tuck the wings under the body and tie the legs together with kitchen twine to promote even cooking.
- Roast Chicken: Place the chicken breast-side up in a roasting pan or oven-safe skillet. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Baste Halfway: Baste the chicken with pan juices halfway through cooking to keep the meat moist and flavorful.
- Rest Chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving; this helps the juices redistribute for moist, tender meat.
Notes
- For extra crispy skin, leave the chicken uncovered in the refrigerator for a few hours or overnight to dry out before roasting.
- Serve with roasted vegetables or mashed potatoes for a classic, comforting meal.
