Roast Chicken
User Reviews
4.6
Roast Chicken
Description
The recipe starts by creating a spice blend featuring onion powder, garlic powder, smoked paprika, salt, and black pepper. The whole chicken is patted dry to help the seasoning adhere and is coated generously inside and out. Roasting occurs at 350°F with a timing guideline of 20 minutes per pound. An optional step ramps the oven up to 450°F for the last 20 minutes to crisp the skin further without any oil added.
This technique yields a roasted chicken with well-seasoned, crispy skin and juicy interior due to the controlled temperature steps. Vegetables like potatoes, onions, and carrots can be added to the roasting pan, cooking alongside the chicken and absorbing its flavors.
The chicken is done when an internal thermometer reads 165°F in the breast and the thick joint between thigh and drumstick. Leftovers can be refrigerated for up to four days or shredded and frozen in portions for up to four months. For best reheating, thaw before warming on the stove or microwave with some chicken broth to preserve moisture.
Ingredients
- 4 pounds chicken whole
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1¼ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon parsley chopped, fresh
Instructions
- Preheat the oven to 350°F. Mix all onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl.
- Before seasoning the chicken, make sure you pat it dry using some paper towels. This ensures our spice rub will stick to the chicken. If you prefer, now is the time to cut the wing tips off the chicken. Use your hands to coat the chicken in the spice mixture. Make sure to get the seasoning inside the chicken as well! You can also rub a bit of olive oil over the chicken, once it’s been seasoned, it could help crisp up the skin. However, I find, that because we roast it at a high temperature for the last few minutes, the skin crisps up enough without the extra olive oil.
- If you want now’s the time to add some potato wedges to the roasting pan to roast along with the chicken. You can also add other vegetables. Sometimes I add onion which I like to cut it up in quarters and some carrots as well. Bake in a roasting pan and on a roasting rack for 20 minutes per lb. Increase the heat to 450°F for the last 20 minutes to crisp the skin. Let it rest for 10-15 minutes, carve, and serve.
Notes
- Check doneness with an instant-read thermometer at the thickest breast and thigh areas, aiming for 165°F.
- Raising the oven to 450°F in the last 20 minutes crisps skin without needing added oil.
- Pat the chicken dry before seasoning to ensure the rub sticks better.
- Leftovers store in the fridge up to 4 days or frozen shredded up to 4 months for easy thawing and reheating.
- Adding fresh herbs or lemon inside the cavity enhances aroma but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 109mg | 36% |
| Sodium | 297mg | 12% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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