Ingredients
Chicken and Seasonings
- 1 whole chicken (4–5 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon onion powder
Herbs and Aromatics
- 2 lemons (1 sliced, 1 juiced)
- 1 whole head garlic, halved crosswise
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C). Pat the chicken dry thoroughly with paper towels to ensure crispy skin during roasting.
- Season the Chicken: Rub the entire chicken with olive oil, then season evenly with salt, black pepper, paprika, and onion powder, coating all sides.
- Stuff the Cavity: Place the lemon slices, halved garlic head, chopped rosemary, and thyme inside the chicken cavity to infuse the meat with aromatic flavors as it roasts.
- Arrange for Roasting: Position the chicken breast-side up on a rack inside a roasting pan. Pour the freshly squeezed lemon juice over the top to enhance brightness.
- Roast the Chicken: Roast uncovered in the preheated oven for 60 to 70 minutes or until the internal temperature reaches 165°F (74°C) and the skin is a beautiful golden brown.
- Rest the Chicken: Remove the chicken from the oven and allow it to rest for 10 minutes to let the juices redistribute, ensuring moist meat.
- Garnish and Serve: Optionally garnish with fresh parsley before carving and serving to add a fresh, vibrant touch.
Notes
- Letting the chicken rest after roasting helps keep it juicy and tender.
- For extra richness and flavor, tuck butter or additional olive oil under the skin before roasting.
- Adding chopped potatoes, carrots, or onions to the roasting pan creates a delicious one-pan meal with minimal effort.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best quality.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
