E Z Roast Chicken
Experience the perfect balance of simplicity and flavor with this E Z Roast Chicken recipe, a guarantee for tender, juicy chicken with golden, crispy skin. Ready in just 10 minutes of prep time, this one-pan dinner is an effortless showstopper for weeknights or special occasions. Coated in a fragrant blend of garlic powder, paprika, thyme, and olive oil, the chicken is infused with the bright zest of roasted lemon, savory garlic cloves, and fresh rosemary stuffed in the cavity for an aromatic boost. Basting every 30 minutes ensures maximum juiciness, while a high-temperature roast creates a beautifully crisp exterior. Ideal for serving a crowd, this easy roast chicken pairs perfectly with roasted vegetables, creamy mashed potatoes, or a simple side salad. Whether you're a first-time roaster or a seasoned pro, this is your go-to recipe for deliciously succulent results every time. Keywords: easy roast chicken, crispy skin roast chicken, juicy whole roasted chicken recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 piece lemon
- 4 pieces garlic cloves
- 2 pieces fresh rosemary sprigs
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken, if present, and pat the chicken dry with paper towels.
Rub the entire chicken (including under the skin, if possible) with olive oil.
In a small bowl, mix together garlic powder, paprika, dried thyme, salt, and black pepper.
Sprinkle the seasoning mixture evenly over the chicken, ensuring it is well-coated on all sides.
Cut the lemon in half and place both halves inside the chicken cavity along with the garlic cloves and fresh rosemary sprigs.
Tie the chicken legs together with kitchen twine to help it cook evenly.
Place the chicken breast-side up on a roasting pan or a rimmed baking sheet fitted with a wire rack.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Baste the chicken with its juices from the pan every 30 minutes to keep it moist.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a more flavorful and juicy result.
Carve the chicken and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4349 mg | 189% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
