Roasted Chicken Recipe
A simple and flavorful whole roasted chicken, perfect for gatherings or family dinners, with crispy skin and juicy meat roasted alongside vegetables.
Ingredients
- 5 lb Whole Chicken, with giblets removed
- 2 tablespoons Extra-Virgin Olive Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoon Garlic Powder
- 1 Lemon, halved
- 1 small bunch Fresh Thyme Adds freshness (or use parsley)
- 1 Onion, cut into large chunks
- 2-3 Carrots, cut into large chunks
- 2-3 stalks Celery, cut into large chunks
- ¼ to ½ cup Water or Chicken Broth
Instructions
- Preheat your oven to 425°F.
- Remove any giblets from the chicken’s cavity and pat it dry with paper towels.
- Gently separate the skin from the meat on the chicken breast.
- Rub olive oil or melted butter all over the chicken, including under the skin.
- Mix the salt, pepper, Italian seasoning, and garlic powder, and sprinkle the mixture over the chicken.
- Place the halved lemon and fresh herbs inside the chicken cavity.
- In a baking dish, place chunks of onion, carrots, and celery, then add the water or chicken broth.
- Sit the chicken on top of the vegetables, tie the drumsticks together, and tuck the wings under.
- Put the dish in the oven and roast for about 1 hour and 15 minutes.
- Baste the chicken once or twice in the last 30 minutes.
- Aim for an internal temperature of 160°F.
- Once done, let the chicken rest for 10-15 minutes before carving.
- Serve the chicken warm with the roasted vegetables as a side.
Notes
- Ensure to pat the chicken dry for crispy skin.
- Stuff the cavity with lemon and herbs for flavor.
- Resting allows the juices to settle for easier carving.
Nutrition
Calories: 400kcalCarbohydrates: 12gProtein: 37gFat: 22gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g
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