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!
What I typically do is I triple the spices then save it in a jar or ziplock bag for future use. <- Another time saver!
GATHER UP YOUR INGREDIENTS & MAKE THIS AWESOME ROASTED CHICKEN!
Starting with a whole roasting chicken rinse and dry the chicken with paper towels. Then I rub the whole chicken with 1/4 c. olive oil.
On a small bowl, mix 1/2 T. sea salt, 1/4 t. ground black pepper and 1/4 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), 1/4 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 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.
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!
YOUR TURN!
What’s your favorite Sunday recipe? Share! And I would love your comments if you made this dish. Post and tag @JozMahal on Instagram using hashtag #JozMahal.
Print
Always Perfect Roasted Chicken
- Prep Time: 15mins
- Cook Time: 1hr to 1 1/2hr
- Total Time: 1 1/2hr
- Yield: 6-8 servings 1x
Description
Roasted Chicken is one of my favorite Sunday dish to make. Because the week starts off with this simple and always perfect roasted chicken recipe. Then come Monday, I made this Very Delicious Chicken Flautas with the leftover chicken. Then with the carcass I made the Always Perfect Chicken Stock. I love that nothing goes to waste!
Ingredients
- 4 lb. Roasting Chicken
- 1/4 c. Extra Virgin olive oil
- 1/2 T. sea salt
- 1/4 t. black pepper
- 1/4 t. paprika
- 1/4 c. of sliced onion
- 1 lemon cut in half
- sprigs of thyme
- 1 whole bulb of garlic
Instructions
- Rub the whole chicken with 1/4 c. olive oil.
- Then on a small dish, mix 1/2 T. sea salt, 1/4 t. black pepper and 1/4 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, 1/4 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 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.
- 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!
Notes
This is a nice meal to make on a Sunday, then throughout the week you can make other dishes made with left-over chicken meat, then as a finalé, you can make chicken stock with the carcass!
Be sure to remove the seeds from the lemon as this may give it a bitter taste.
Another thing to note, is lemon with thicker rib will tend to be bitter, so keep an eye on that and use lemons that have thinner skin.
I LOVE to cook and I LOVE to share and entertain. I’ve been told to write a recipe book – this is just the beginning of many possibilities ahead! Join me through the process. Find out why this blog is the Joz Mahal!
Did you try any of my recipes? Let’s be {taste} buds….get social and tag #JozMahal!
