Description
This roasted whole chicken is a flavorful and juicy dish, seasoned with herbs and spices, and infused with lemon and garlic. Perfect for family dinners or special occasions, its easy to prepare and sure to impress.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 onion, quartered
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the chicken from its packaging, take out any giblets, rinse under cold water, and pat dry with paper towels.
- In a small bowl, mix salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Rub olive oil all over the chicken, then sprinkle the seasoning mixture generously, getting it under the skin and inside the cavity.
- Place the lemon halves, smashed garlic cloves, and quartered onion inside the cavity of the chicken.
- Select a roasting pan large enough for the chicken. If available, place a rack in the pan to elevate the chicken.
- If desired, chop vegetables like carrots, potatoes, or Brussels sprouts, toss with olive oil, salt, and pepper, and arrange around the chicken in the pan.
- Roast the chicken breast-side up for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
- Halfway through cooking, baste the chicken with the juices from the pan to keep it moist.
- If the skin browns too quickly, tent with aluminum foil to prevent burning.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes before carving.
- Carve the chicken into pieces, starting with the legs and thighs, then slice the breast meat.
- Arrange the carved chicken on a platter, add roasted vegetables if using, and garnish with fresh herbs.
Notes
- For added flavor, consider marinating the chicken overnight with the seasoning.
- Leftover chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes