Easy Oven Roasted Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 whole chicken (4–5 lbs)
02 -
3 tablespoons olive oil (or melted butter)
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
1 teaspoon dried thyme (or rosemary)
09 -
½ teaspoon lemon zest (optional)
10 -
1 lemon, quartered
11 -
4 cloves garlic, smashed
→ For Extra Flavor (Optional)
12 -
2 tablespoons fresh herbs (parsley, thyme, or rosemary)
13 -
1 onion, quartered
14 -
1 cup chicken broth (for roasting pan)
# Instructions:
01 -
Preheat oven to 425°F (220°C). Place a rack in a roasting pan or line a baking dish with foil.
02 -
Pat chicken dry with paper towels. Rub olive oil (or melted butter) all over the chicken, including under the skin. In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and lemon zest. Sprinkle seasoning mix evenly over the chicken.
03 -
Stuff the cavity with lemon wedges, smashed garlic, and fresh herbs for extra flavor. Tie the legs together with kitchen twine for even cooking.
04 -
Place chicken breast-side up on the rack in the roasting pan. Pour chicken broth into the bottom of the pan to keep it moist. Roast uncovered for 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste with pan juices halfway through for extra crispiness.
05 -
Let chicken rest for 10-15 minutes before carving. Serve with roasted vegetables, mashed potatoes, or a fresh salad.
# Notes:
01 -
For extra crispy skin, broil the chicken for the last 3-5 minutes.
02 -
Let the chicken rest before cutting to keep the juices in.