My favorite go to Sunday recipe is this always perfect roasted chicken! So simple to make with just a few ingredients that you can readily find in your pantry!
Table of contents
Why We Love This Dish
- This is a quick yet impressive dinner to make. My husband, as then-boyfriend, made this for me on our first date. We're still married and counting!
- Nothing goes to waste because you can use the chicken carcass to make wholesome homemade chicken stock!
Ingredients Needed
- Whole Chicken
- Sea Salt
- Ground Black Pepper
- Paprika
- Lemon
- Onion
- Thyme
- Garlic
How to Make this Dish
- STEP 1: Starting with a whole roasting chicken rinse and dry the chicken with paper towels. Then I rub the whole chicken with ¼ c. olive oil.
- STEP 2: On a small bowl, mix ½ T. sea salt, ¼ t. ground black pepper and ¼ t. paprika. Rub the dry mixture all over the chicken, as well as inside the cavity.
- STEP 3: Stuff the chicken with 1 lemon cut in half (with seeds removed), ¼ c. of sliced onion, sprigs of thyme and a whole bulb of garlic.
- STEP 4: Cut the garlic crosswise (so the garlic flavor will slowly infuse on to the chicken as it cooks). Slice a few cloves of garlic and put some in between the skin of the chicken and the meat.
- STEP 5: Roast the chicken in the oven for 30 minutes in 425 degree F. After 30 minutes, decrease the temperature to 350 degree F and cook until a thermometer inserted into the chicken breast registers 165 degree F, 30 to 45 minutes. Enjoy!
Frequently Asked Question
Covering the chicken while roasting will keep it from getting crisper skin and a nice golden color. For this reason, we suggest roasting the chicken in this recipe to be uncovered.
Roasting a chicken will give it crisper skin while maintaining a tender and juicier meat. Baking is a cooking method for recipes that start out soft such as dough or cake batter.
Using a foil towards the end of cooking time to cover the breast of the chicken will ensure that the meat stays moist. Whooops! I said it.
Cooking Tips
If the chicken is getting too brown before it reaches the proper internal temperature, tent a foil over the chicken to keep the skin from burning.
If desired, you can also add a couple of carrots and celery stalks and lay them at the bottom of the baking dish while roasting the chicken. This adds more flavor to the roasted chicken and will also yield some juice which you can use to make gravy.
Other Recipes to Try
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Ingredients
- 4 lb. Roasting Chicken
- ¼ c. Extra Virgin olive oil
- ½ T. sea salt
- ¼ t. black pepper
- ¼ t. paprika
- ¼ c. of sliced onion
- 1 lemon cut in half
- sprigs of thyme
- 1 whole bulb of garlic
Instructions
- Rub the whole chicken with ¼ c. olive oil.
- Then on a small dish, mix ½ T. sea salt, ¼ t. black pepper and ¼ t. paprika. Rub the dry mixture all over the chicken, as well as inside the cavity.
- Stuff the chicken with 1 lemon cut in half with seeds removed, ¼ c. of sliced onion, sprigs of thyme, and a whole bulb of garlic (yes, a whole bulb – don’t worry it’s an aphrodisiac!).
- Cut the garlic crosswise (so the garlic flavor will slowly infuse onto the chicken as it cooks). Slice a few cloves of garlic and put some in between the skin of the chicken and the meat.
- Roast the chicken in the oven for 30 minutes in 425 degree F . After 30 minutes, decrease the temperature to 350 degree F and cook until a thermometer inserted into the chicken breast registers 165 degree F, 30 to 45 minutes. Enjoy!
Have you tried this recipe? Please leave a rating and/or review.