Oven Roasted Whole Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Course
Main Course
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Cuisine
American
Oven Roasted Whole Chicken
Description
The recipe begins by removing the backbone of the whole chicken to flatten it for even roasting over a bed of vegetables including potatoes, onions, and lemon slices. The seasoning blend of garlic powder, smoked paprika, herbs, salt, and pepper is mixed with olive oil and lemon juice, then rubbed beneath and over the chicken skin to impart flavor. Roasting at 350°F for 45 minutes to an hour cooks the bird thoroughly, allowing the vegetables beneath to absorb roasting juices.
The roasting method produces a crisp exterior and a tender, juicy interior, with clear juices indicating doneness. A rest period after oven removal helps redistribute juices within the meat. This one-pan meal with vegetables is convenient for home roasting, offering a balanced combination of protein and starch.
The notes emphasize checking doneness via clear juices when cutting between thigh and breast or using a thermometer, removing at 160°F to allow carryover cooking to 165°F. This ensures safety while avoiding overcooking.
Ingredients
- 3 lb / 1.5kg chicken whole
- ¼ cup olive oil + more for the potatoes
- 3 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano dried
- 1 tsp thyme fresh
- 1 tbsp salt
- 1 tsp black pepper
- 4 medium potato
- 1 onion
- 1 lemon
- 2 garlic tops cut off, bulbs
Instructions
- Preheat the oven to 350°F/180°C.
- Spatchcock the chicken by cutting out the back bone with a sharp knife or kitchen shears. Turn the chicken over so the breast meat is on top then, using your hand, flatten out the chicken's breast bone.
- Combine the oil and seasonings together.
- Pat dry with paper towel then loosen the skin from the meat carefully then rub the seasoning and oil over the chicken breasts and all over the skin. Remember to season the bottom of the chicken too.
- Thinly slice potatoes, onions and lemons and place in a large roasting pan/rimmed sheet pan.
- Drizzle with olive oil then season with salt and pepper.
- Place the chicken, breast-side up, on top of the vegetables then place in the oven to roast for 45 minutes to 1 hour.
- Remove from the oven and allow to rest for at least 10 minutes then carve and serve.
Notes
- Check chicken doneness by clear juices when cutting between thigh and breast, or use a meat thermometer.
- Remove chicken from oven at 160°F/70°C as it will continue cooking while resting to 165°F/74°C.
- Allow resting for at least 10 minutes after roasting before carving to retain moisture.
User Reviews
Overall Rating
5
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