Description
This Easy Whole Roast Chicken features an irresistible flavor with crispy skin and juicy inside. Simple to prepare, it’s ideal for a quick dinner or a healthy meal at home, using fresh ingredients for maximum taste.
Ingredients
Scale
- 1 whole chicken – 4-5 lb
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1½ lbs baby potatoes
- 3 carrots
- 1 tbsp olive oil – for vegetables
- Salt and pepper – to taste (for vegetables)
Instructions
- Remove the whole chicken from the fridge and allow it to sit at room temperature for 20-30 minutes.
- Pat the chicken dry with a paper towel. In a bowl, combine 2 tbsp olive oil, 2 tsp dried thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper, then rub this mixture all over the chicken.
- Optionally, stuff the cavity with fresh herbs like parsley or thyme for added flavor.
- Preheat the oven to 450°F (232°C).
- Toss 1½ lbs baby potatoes and 3 carrots with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper, and place them in a roasting pan.
- Position the chicken atop the vegetables. If using an oven-safe thermometer, insert it into the thickest part of the thigh without touching the bone.
- Roast the chicken at 450°F for 30 minutes.
- Lower the oven temperature to 375°F (190°C) and continue roasting for an additional 50-70 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thigh. If not done, continue cooking until fully cooked.
- Once done, remove from the oven and allow the chicken to rest for 10-15 minutes before carving.
Notes
For best results, ensure the chicken is at room temperature before cooking.
Adjust the seasoning of the vegetables to your preference.
Feel free to add other root vegetables for more flavor.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg