Whole Roasted Chicken

• 1 whole chicken (3 to 4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 lemon, halved

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the chicken dry with paper towels. Season inside and out with salt, pepper, paprika, and garlic powder.
3. 3 In a small bowl, mix olive oil and melted butter. Brush all over the chicken.
4. 4 Place lemon halves inside the chicken cavity.
5. 5 Place chicken breast-side up in a roasting pan. Roast for about 90 minutes, or until the internal temperature reaches 165°F.
6. 6 Let rest for 10 minutes before carving.

Nutrition

Tips

• For extra flavor, stuff the cavity with herbs like rosemary and thyme.
• Trussing the chicken helps it cook evenly; use kitchen twine if you have it.
• Baste the chicken halfway through cooking to keep it moist.
• Use a meat thermometer to ensure food safety.
• Leftover chicken makes amazing sandwiches or salads.

Storage

Refrigerate leftovers within 2 hours and consume within 3-4 days. Freeze cooked chicken for up to 3 months. Reheat in the oven for best texture.

Serving Suggestions

• Serve with roasted vegetables and gravy.
• Pair with a fresh green salad.
• Accompany with mashed potatoes or stuffing.
• Add a side of cranberry sauce for a tangy twist.

FAQ