Tasty Baked Roast Chicken
Elevate your dinner table with our irresistible Tasty Baked Roast Chicken—a classic recipe that guarantees succulent, golden-brown perfection every time. This dish features a tender, four-pound whole chicken seasoned with an aromatic blend of garlic powder, paprika, dried thyme, and fresh rosemary. Infused with the zesty brightness of lemon and roasted atop a medley of carrots, celery, and onion, this recipe creates a rich harmony of flavors while ensuring moist, flavorful meat. A splash of chicken broth adds depth to the pan drippings, perfect for a luscious homemade gravy. With just 20 minutes of prep time and simple basting for ultimate juiciness, this savory baked chicken is a show-stopping centerpiece for any gathering, elegantly paired with its roasted vegetable base or your favorite side dishes.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 whole Lemon
- 4 whole Garlic cloves
- 3 sprigs Fresh rosemary sprigs
- 3 medium Carrots
- 2 stalks Celery stalks
- 1 large Yellow onion
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Rub the entire chicken with olive oil, ensuring it’s evenly coated.
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and dried thyme. Sprinkle this seasoning mixture over the entire chicken, including inside the cavity, ensuring even coverage.
Cut the lemon in half and place it inside the chicken cavity along with the garlic cloves and fresh rosemary sprigs.
Roughly chop the carrots, celery, and onion, and spread them in an even layer at the bottom of a large roasting pan.
Place the seasoned chicken on top of the vegetables in the roasting pan, breast side up.
Pour the chicken broth into the pan to keep the vegetables moist and add flavor to the drippings.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for extra moisture and flavor.
Once cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Allow it to rest for 15 minutes to let the juices redistribute.
Carve the chicken and serve hot with the roasted vegetables and optional gravy made from the pan drippings.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5639 mg | 245% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1917 mg | 41% | |
*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.
