Roast Chicken

• 1 whole chicken (3-4 lbs)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 4 cloves garlic, smashed
• 1 lemon, halved
• Fresh rosemary sprigs for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken dry with paper towels. Rub inside and out with olive oil and butter.
3. 3 In a small bowl, mix salt, pepper, paprika, and thyme. Season chicken generously with this mixture.
4. 4 Stuff garlic cloves and lemon halves into the chicken cavity.
5. 5 Place chicken on a roasting rack in a roasting pan, breast side up.
6. 6 Roast for about 1 hour and 30 minutes or until internal temperature reaches 165°F.
7. 7 Let rest for 10 minutes before carving.

Nutrition

Tips

• For crispier skin, start with a very hot oven (450°F) and reduce to 375°F after 15 minutes.
• If you don't have a roasting rack, use a bed of chopped veggies like carrots and onions.
• Use leftover chicken for sandwiches or salads.
• For extra flavor, let the seasoned chicken rest at room temperature for 30 minutes before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked chicken for up to 2 months. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with roasted vegetables.
• Pair with a fresh green salad.
• Offer a side of garlic mashed potatoes.
• Accompany with a glass of white wine.

FAQ