🍗 Oven Roasted Chicken (Whole or Parts)
🧂 Ingredients
For a Whole Chicken (3.5–4.5 lbs):
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1 whole chicken, giblets removed
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3 tbsp olive oil or melted butter
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1 tbsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
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1 tsp dried thyme or rosemary
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1 lemon, halved
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4 garlic cloves, smashed
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Optional: fresh herbs (thyme, rosemary, parsley)
For Chicken Parts (Thighs, Drumsticks, Breasts):
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Use 3–4 lbs bone-in, skin-on pieces
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Same seasoning as above
👩🍳 Instructions
🔥 1. Preheat the Oven
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Preheat to 425°F (220°C) for a crispy exterior.
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Lower to 375°F (190°C) for more gentle roasting, especially for a whole chicken.
🍋 2. Season the Chicken
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Pat the chicken dry with paper towels (very important for crispy skin).
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Rub all over with oil or butter.
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Mix seasonings in a small bowl and rub them evenly on the skin and inside the cavity (for whole chicken).
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Stuff the cavity with lemon halves, garlic, and fresh herbs if using.
🍗 3. Roast
For Whole Chicken:
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Place breast-side up on a rack in a roasting pan or a cast-iron skillet.
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Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until:
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A thermometer reads 165°F (74°C) in the thickest part of the thigh (without touching bone).
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Juices run clear when pierced.
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For Chicken Parts:
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Arrange on a foil-lined baking sheet or roasting pan.
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Roast for 35–45 minutes, turning once if needed for even browning.
🧊 4. Rest Before Serving
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Rest the chicken for at least 10–15 minutes before carving. This keeps the juices locked in.
🍽️ Serving Suggestions
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Serve with: roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad.
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Drizzle with pan juices or a quick gravy.
✅ Tips for Extra Flavor
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Marinate in buttermilk or lemon-garlic yogurt for several hours for extra tenderness.
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Add a splash of white wine or chicken broth to the roasting pan for moisture and flavor.
Would you like a spicy version, herb-crusted, or a one-pan roasted chicken and vegetables variation?