Ingredients
🥄 1 whole chicken (3.5–4.5 lbs)
🥄 2 tablespoons olive oil or melted butter
🥄 1.5 tablespoons kosher salt
🥄 1 teaspoon black pepper
🥄 1 teaspoon garlic powder
🥄 1 teaspoon paprika
🥄 1 lemon, halved
🥄 4 garlic cloves, smashed
🥄 3 sprigs rosemary
🥄 3 sprigs thyme
🥄 3 sprigs parsley (optional)
🥄 1 onion, quartered
🥄 Optional: 1 cup carrots or potatoes for roasting
Instructions
👨🍳 Pat the chicken completely dry with paper towels inside and out
👨🍳 Season the entire bird with kosher salt, black pepper, garlic powder, and paprika
👨🍳 Rub the skin with olive oil or melted butter and let it rest for 10 minutes
👨🍳 Preheat oven to 425°F
👨🍳 Place chicken on a rack in a roasting pan, breast-side up
👨🍳 Roast at 425°F for 15 minutes, then reduce heat to 350°F
👨🍳 Continue roasting for 45–60 minutes until internal temperature reaches 165°F
👨🍳 Let rest for 10 minutes before carving
👨🍳 Optional: Roast vegetables around the chicken for a one-pan meal
Notes
For extra flavor, brine the chicken for 20 minutes before seasoning.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 19
- Carbohydrates: 4
- Fiber: 1
- Protein: 35