Description
This Easy Whole Roast Chicken features a crispy skin and juicy inside, prepared simply with olive oil and herbs. Ideal for a comforting family meal, it’s packed with flavor and is incredibly satisfying.
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 (4-5 lb) from the fridge and allow it to sit at room temperature for 20-30 minutes.
- Dry the chicken with a paper towel. In a small bowl, combine 2 tbsp of olive oil, 2 tsp of dried thyme, 2 tsp of onion powder, 2 tsp of garlic powder, 1 tsp of paprika, 1 tsp of salt, and 1 tsp of black pepper. Rub this mixture evenly over the chicken.
- Optional: Stuff the cavity of the chicken with fresh herbs like parsley or thyme for added flavor.
- Preheat your oven to 450°F (232°C).
- Toss 1½ lbs of baby potatoes and 3 carrots with 1 tbsp of olive oil, approximately 1 tsp of salt, and about 1 tsp of black pepper. Arrange these in a roasting pan.
- Place the chicken on top of the vegetables. If using, insert an oven-safe thermometer into the thickest part of the thigh without touching the bone.
- Roast in the preheated oven for 30 minutes.
- Lower the oven temperature to 375°F (190°C) and continue roasting for an additional 50-70 minutes, or until the chicken's internal temperature reaches 165°F (74°C) in the thigh. If not done, keep roasting until fully cooked.
- Let the chicken rest for 10-15 minutes outside the oven before carving.
Notes
For even more flavor, consider marinating the chicken overnight in the seasoning mix.
Adjust vegetables based on your preference; root vegetables roast beautifully alongside chicken.
Always let the chicken rest before carving for juicier meat.
Nutrition
- Serving Size: 1/6 of the chicken
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg