Description
This Easy Whole Roast Chicken is a delightful blend of crispy skin and juicy meat, seasoned perfectly with olive oil, thyme, and spices. Pair it with rustic baby potatoes and carrots for a comforting meal that impresses with minimal effort, making it ideal for quick family dinners or special occasions.
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 leave it at room temperature for 20-30 minutes.
- Pat the chicken dry using a paper towel. In a small bowl, combine olive oil, dried thyme, onion powder, garlic powder, paprika, salt, and black pepper. Rub this mixture all over the chicken evenly.
- Optionally, stuff the cavity of the chicken with fresh herbs for enhanced flavor.
- Preheat the oven to 450°F.
- Toss baby potatoes and carrots with olive oil, and season with salt and pepper. Place the vegetables in a roasting pan.
- Position the chicken on top of the vegetables in the roasting pan. If using an oven-safe thermometer, insert it into the thickest part of the thigh without touching the bone.
- Roast the chicken at 450°F for 30 minutes.
- Lower the oven temperature to 375°F and roast for an additional 50-70 minutes, until the chicken reaches an internal temperature of 165°F in the thigh. If not done, continue cooking until fully cooked.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Notes
For an extra crispy skin, be sure to pat the chicken dry before applying the seasoning and oil.
Using fresh herbs for stuffing can enhance the flavor even more.
Letting the chicken rest before carving ensures juicier meat.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 380
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg