Description
This roast chicken recipe yields a perfectly crispy skin and juicy meat, making it a classic favorite for any dinner table.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 lemon, halved
- Fresh herbs (like thyme or rosemary) for stuffing
- Vegetables for roasting (like carrots, potatoes, and onions) – optional
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the chicken from its packaging, and pat it dry with paper towels.
- Rub the olive oil all over the chicken, including under the skin.
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried thyme.
- Season the chicken generously with the spice mixture, ensuring to cover all areas.
- Stuff the cavity of the chicken with lemon halves and fresh herbs.
- If using, arrange chopped vegetables in the bottom of a roasting pan.
- Place the chicken on top of the vegetables, breast side up.
- Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
Notes
- For extra flavor, you can marinate the chicken with the spice mixture for a few hours or overnight in the fridge.
- Use a meat thermometer to ensure proper cooking.
- Leftover chicken can be used in salads, sandwiches, or soups.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0
- Sodium: 700
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 0
- Protein: 46
- Cholesterol: 120