Whole Chicken

Here’s a classic and juicy Whole Roasted Chicken recipe — simple, flavorful, and perfect for Sunday dinner or meal prep!

🍗 Whole Roasted Chicken Recipe

Ingredients:

• 1 whole chicken (about 4–5 lbs / 1.8–2.2 kg), giblets removed

• 2 tbsp olive oil or melted butter

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp paprika (for color)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme or rosemary

• 1 lemon, halved

• 1 head of garlic, halved horizontally

• Fresh herbs (optional: rosemary, thyme, parsley)

• Vegetables for roasting (optional: carrots, onions, potatoes)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Chicken:

   • Pat the chicken dry with paper towels (this helps the skin crisp up).

   • Season the inside of the cavity with salt and pepper.

   • Stuff the cavity with lemon halves, garlic, and fresh herbs.

3. Season the Skin:

   • Rub the outside of the chicken with olive oil or melted butter.

   • Mix salt, pepper, paprika, garlic powder, onion powder, and thyme — rub all over the chicken, including under the skin if possible.

4. (Optional) Add Veggies:

   • Place chopped carrots, onions, and potatoes in a roasting pan or Dutch oven.

   • Drizzle with olive oil and a pinch of salt/pepper.

   • Place the chicken on top of the veggies or on a roasting rack.

5. Roast:

   • Roast uncovered for about 1 hour to 1 hour 15 minutes, or until:

     • Internal temperature at the thickest part of the thigh is 165°F (74°C).

     • Juices run clear when pierced.

6. Rest the Chicken:

   • Let rest for 10–15 minutes before carving. This helps retain the juices.

🍽️ Tips & Add-Ons:

• Crispier Skin? Broil the chicken for the last 5 minutes.

• Gravy: Use pan drippings with flour and broth to make a quick gravy.

• Herbed Butter Variation: Mix butter with minced garlic, herbs, and lemon zest; rub under the skin before roasting.