Description
A flavorful and juicy roasted whole chicken with herbs and spices, optionally roasted with vegetables for a complete meal.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), giblets removed
- 2 tablespoons olive oil
- 1 large lemon, halved
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 lb baby potatoes, halved or quartered if large
- 1 large onion, cut into wedges
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded and chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven: Preheat your oven to 400°F (200°C).
- Prepare the chicken: Rinse the chicken inside and out with cold water. Pat it completely dry with paper towels.
- Make the herb and spice rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Mix well.
- Season the chicken: Drizzle the chicken with the 2 tablespoons of olive oil. Then, generously rub the herb and spice mixture all over the chicken, making sure to get under the skin of the breast and thighs.
- Stuff the cavity: Squeeze the juice from one lemon half into the cavity of the chicken. Then, place both lemon halves, the minced garlic, rosemary sprigs, and thyme sprigs inside the cavity.
- Truss the chicken (optional): Truss the chicken with kitchen twine if desired.
- Prepare the vegetables (Optional): While the oven is preheating and the chicken is resting, prepare your vegetables. Wash and chop the potatoes, onion, carrots, celery, and bell pepper.
- Season the vegetables: In a large bowl, toss the vegetables with the 2 tablespoons of olive oil, salt, and pepper. Make sure they are well coated.
- Arrange the vegetables (optional): Spread the seasoned vegetables in the bottom of a roasting pan.
- Place the chicken in the roasting pan: Place the prepared chicken on top of the vegetables (if using) or directly in the roasting pan.
- Roast the chicken: Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste the chicken (optional): About halfway through the cooking time, baste the chicken with the pan juices.
- Increase the temperature (optional): For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking. Keep a close eye on the chicken to prevent it from burning.
- Check for doneness: Insert a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).
- Rest the chicken: Once the chicken is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before carving. Tent the chicken loosely with foil to keep it warm while it rests.
- Carve the chicken: Carve the chicken and serve immediately. Serve with the roasted vegetables (if using) and a side of gravy or pan sauce.
- Make a pan sauce (optional): While the chicken is resting, you can make a simple pan sauce by deglazing the roasting pan with a little white wine or chicken broth. Scrape up any browned bits from the bottom of the pan and simmer until the sauce has thickened slightly. Season with salt and pepper to taste.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Resting the chicken is crucial for juicy meat.
- Dry brining the chicken overnight will result in even more flavorful and juicy meat.
- Adjust cooking time based on the size of your chicken.
- Optional variations include Lemon Herb Chicken, Spicy Chicken, and Honey Garlic Chicken.
- Prep Time: 20 minutes
- Cook Time: 75 minutes