Description
This Easy Whole Roast Chicken recipe delivers juicy meat and crispy skin, using simple ingredients and minimal prep. Enjoy a hearty meal perfect for family gatherings.
Ingredients
Scale
- 1 whole chicken – 4-5 lb
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1½ lbs baby potatoes
- 3 carrots
- 1 tbsp olive oil – for vegetables
- Salt and pepper – to taste (for vegetables)
Instructions
- Remove the whole chicken from the fridge and let it sit at room temperature for 20-30 minutes.
- Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, dried thyme, onion powder, garlic powder, paprika, salt, and black pepper. Rub this mixture all over the chicken.
- Optionally, stuff the cavity with fresh herbs for added flavor.
- Preheat the oven to 450°F.
- Toss the baby potatoes and carrots with the olive oil, salt, and black pepper, then place them in a roasting pan.
- Position the chicken on top of the vegetables. If using an oven-safe thermometer, insert it into the thickest part of the thigh without touching the bone.
- Roast in the oven at 450°F for 30 minutes.
- Lower the oven temperature to 375°F and continue roasting for another 50-70 minutes until the chicken reaches a safe internal temperature of 165°F in the thigh. If it isn’t done, keep cooking as needed.
- Remove from the oven and allow it to rest for 10-15 minutes before carving.
Notes
Allow the chicken to rest after cooking to keep it juicy.
Stuffing the cavity with herbs not only adds flavor but enhances aroma during cooking.
Ensure the chicken reaches the safe cooking temperature to enjoy without worry.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg