Description
This easy whole roast chicken recipe features a crispy skin and juicy inside, making it perfect for a quick dinner or a comforting family meal. The combination of herbs and spices adds irresistible flavor, paired with hearty vegetables like baby potatoes and carrots for a complete dish.
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
- Take the whole chicken out of the fridge and let it sit at room temperature for 20-30 minutes.
- Pat the chicken dry with paper towels. Mix olive oil, thyme, onion powder, garlic powder, paprika, salt, and black pepper in a small bowl and spread it over the chicken.
- (Optional) Stuff the cavity with fresh herbs for added flavor.
- Preheat the oven to 450°F.
- Toss baby potatoes and carrots with olive oil, salt, and black pepper, then place them in a roasting pan.
- Place the chicken on top of the vegetables and insert an oven-safe thermometer into the thickest part of the thigh.
- Roast in the oven 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.
- After removing from the oven, let the chicken rest for 10-15 minutes before carving.
Notes
For extra flavor, use fresh herbs in the chicken cavity.
Make sure to let the chicken rest before carving to retain the juices.
Adjust seasoning on vegetables according to your taste.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg