How to Make Oven Roasted Chicken

Name: How to Make Oven Roasted Chicken
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 8 serving
Ingredients: 1 5-6 pound whole young chicken; 2 teaspoons salt; 2 teaspoons paprika; 1 teaspoon black pepper; ½ teaspoon dry mustard; ¼ cup salted butter; 1 small onion

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Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings
8
Calories
264 kcal
Course
Main Course
Cuisine
American

How to Make Oven Roasted Chicken

Joshua Guerrero

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Learn how to make oven roasted chicken that is easy and tastes amazing. Use leftovers for casseroles and soups.

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Ingredients

Servings

1 5-6 pound whole young chicken
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
½ teaspoon dry mustard
¼ cup salted butter
1 small onion quartered

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Instructions

Preheat the oven to 400ºF. Discard any packets that are in the cavities of the chicken. Pat the chicken dry with a paper towel. 1 5-6 pound whole young chicken
Place an oven safe wire rack in a 5 quart dutch oven or roasting pan. (The wire rack is optional, but I use one with handles so the chicken is easier to get out of the dutch oven.)
Place the chicken on the wire rack in the dutch oven or cast iron roasting pan.
In a small bowl, combine the salt, paprika, pepper and dry mustard. Sprinkle this mixture all over the outside of the chicken. Place the butter and quartered onion in the cavity of the chicken. 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon black pepper, ½ teaspoon dry mustard, ¼ cup salted butter, 1 small onion
Place the chicken (uncovered) in the preheated oven and bake for 80-90 minutes or until the chicken tests done (165ºF in the thickest part of the thigh, not touching the bone). Check the chicken at 1 hour. We bake this at a high temperature so if the outside is getting too brown, lower the oven temperature to 350ºF.
Baste the top of the chicken with some of the juices. Then allow the chicken to rest for 10 minutes, slice and serve.

Notes

Store leftovers in the fridge for up to 4 days.
Store leftovers in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the chicken serving 8 people, with 1 serving being 1/8 of the meat. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition Information

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Calories 264kcal (13%) Carbohydrates 2g (1%) Protein 18g (36%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 87mg (29%) Sodium 700mg (29%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 559IU (11%) Vitamin C 3mg (3%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 264 kcal

% Daily Value*

Calories	264kcal	13%
Carbohydrates	2g	1%
Protein	18g	36%
Fat	20g	31%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	87mg	29%
Sodium	700mg	29%
Potassium	218mg	5%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	559IU	11%
Vitamin C	3mg	3%
Calcium	18mg	2%
Iron	1mg	6%