Description
This Easy Whole Roast Chicken features irresistible flavor and simple prep. Perfect for a comforting dinner or healthy meal, it’s a must-try for any food lover.
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 let it sit at room temperature for 20-30 minutes.
- Pat the chicken dry with a paper towel. In a small 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 spread this mixture over the chicken.
- (Optional) Stuff the cavity with fresh herbs for added flavor.
- Preheat your oven to 450°F.
- Toss the baby potatoes and carrots with 1 tbsp olive oil, about 1 tsp salt, and 1 tsp black pepper. Place them in a roasting pan.
- Position the chicken on top of the vegetables, inserting an oven-safe thermometer into the thigh's thickest part without touching the bone.
- Roast at 450°F for 30 minutes.
- Lower the oven temperature to 375°F and roast for an additional 50-70 minutes or until the chicken reaches 165°F in the thigh. Keep roasting if it's not done yet.
- Take the chicken out of the oven and let it rest for 10-15 minutes before carving.
Notes
Letting the chicken reach room temperature ensures even cooking.
Using an oven-safe thermometer helps to check doneness accurately.
Resting the chicken before carving improves juiciness.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 410
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg