Roasted Chicken
Elevate your dinner game with this perfectly seasoned Roasted Chicken recipe, a classic dish that's as flavorful as it is easy to make. Featuring a whole chicken infused with the robust flavors of garlic, rosemary, lemon, and a medley of spices, this recipe creates an irresistible combination of crispy, golden skin and tender, juicy meat. Preparation is a breeze, with only 15 minutes of prep time, and the secret to its mouthwatering taste lies in stuffing the cavity with aromatic ingredients and basting the bird during roasting. Whether you're serving this comforting favorite for a weeknight meal or a special occasion, it's sure to impress. Pair with roasted vegetables or buttery mashed potatoes for a complete, satisfying feast!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons paprika
- 1 teaspoons dried thyme
- 1 whole lemon
- 2 sprigs fresh rosemary
- 4 whole garlic cloves
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging and pat it dry with paper towels. Ensure the chicken cavity is empty.
Rub the chicken all over with olive oil to coat it evenly.
In a small bowl, mix the salt, black pepper, garlic powder, paprika, and dried thyme.
Sprinkle the spice mixture evenly over the chicken, including inside the cavity, and rub it into the skin.
Cut the lemon in half and place both halves inside the chicken cavity along with two rosemary sprigs and the garlic cloves.
Tie the chicken legs together with kitchen twine to hold the stuffing in place and ensure even cooking.
Place the chicken breast-side up on a roasting rack set in a roasting pan or on a rimmed baking sheet.
Put the pan in the preheated oven and roast the chicken for 20 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the juices run clear when pierced.
Baste the chicken occasionally with the pan juices for additional flavor and to keep the skin crispy.
Once done, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving.
Carve the chicken and serve warm. Enjoy with your favorite side dishes!
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 554 mg | 12% | |
*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.
