Description
A recipe for roasting a whole chicken until the skin is crisp and the meat is juicy.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 lemon, halved
- 4 sprigs fresh rosemary
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Remove the giblets from the chicken cavity and pat the chicken dry, inside and out, with paper towels.
- In a small bowl, mix the olive oil, salt, pepper, paprika, and garlic powder.
- Rub the oil mixture all over the outside of the chicken.
- Place the lemon halves and rosemary sprigs inside the chicken cavity.
- Tie the chicken legs together with kitchen twine, if desired.
- Place the chicken breast-side up in a roasting pan.
- Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
Notes
- For crispier skin, you can place the chicken on a wire rack set inside the roasting pan.
- If the chicken browns too quickly, loosely tent it with aluminum foil.
- Prep Time: 15 min
- Cook Time: 90 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 450
- Sugar: 0
- Sodium: 350
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 55
- Cholesterol: 180
Keywords: whole roasted chicken, roast chicken, easy chicken dinner, whole bird