Classic Roast Chicken
A classic roast chicken dinner that everyone will love! This versatile dish can be made ahead of time for convenience. It can be used as a festive centerpiece and also makes a great addition to soups, salads and wraps.
- Prep Time: 20 mins
- Cook Time:1 hr and 30 mins
- Total Time: 1 hrs and 50 mins
- Servings: 6
Ingredients:
- whole chicken
- onion
- garlic cloves
- chicken broth
- salt and pepper
- olive oil
- smoked paprika
- Italian seasoning
- lemons
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat the oven to 425º F. Roughly chop the onion and place into roasting pan or oven safe dish like a cast iron pan. Rinse chicken with water and then pat dry with paper towel. Discard any packaging and inner organs from inside the chicken cavity. Place the chicken, breast side up, in the roasting pan over the chopped onion.
Step 2: Place the 4 garlic cloves along with the lemon quarters into the chicken cavity.
Step 3: Drizzle half of the olive oil onto the chicken, and use your hands to rub it all over the chicken. Season the chicken with salt, pepper, smoked paprika and herb seasoning. Drizzle more olive oil onto the chicken and massage seasonings and olive oil into the chicken.
Step 4: Roast the chicken for 70-90 minutes depending on the size of the chicken or until juices run clear. Halfway roasting the chicken pour the one cup of chicken broth over the roasting chicken.
Step 5: Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165º F. Let the chicken rest for 10-15 minutes on a cutting board before slicing.
*Caution- Chicken will be hot when removing from the oven
Tips:
- If you don’t have Italian or mixed herb seasoning, just sprinkle a mix of individual herbs such as dried basil, oregano, thyme and rosemary.
- You can tie and secure the legs with twine or string.
- Oranges, apples or pears can be used in substitution of lemons.
- For easy cleanup, use a disposable aluminum pan place on a baking sheet or in a roasting pan.
Classic Roast Chicken
Equipment
- 1 roasting pan
Ingredients
- 5-7 lbs whole chicken
- 1 onion
- 4 garlic cloves
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1/2 tbsp smoked paprika
- 1 tbsp herb seasoning
- 2 lemons
Instructions
- Preheat the oven to 425ºF. Roughly chop onion and place into roasting pan or oven safe dish like a cast iron pan. Rinse chicken with water and then pat dry with paper towel. Discard any packaging and inner organs from inside the chicken cavity. Place the chicken, breast side up, in the roasting pan over the chopped onion.
- Place the 4 garlic cloves along with the lemon quarters into the chicken cavity.
- Drizzle 1/2 of the olive oil and use your hands to rub it all over the chicken. Season the chicken with salt, pepper, smoked paprika and herb seasoning. Drizzle the rest of the olive oil onto the chicken and massage seasoning and olive oil into the chicken.
- Roast the chicken for 70-90 minutes depending on the size of the chicken or until juices run clear. Halfway roasting the chicken pour the 1 cup of chicken broth over the roasting chicken. *My 7lb whole chicken roasted for 90 minutes.
- Double check doneness with an instant read thermometer placed in the thickest part of the thigh. It should read 165º F. Let the chicken rest for 10 minutes on a cutting board before slicing.
- *Caution- Chicken will be hot when removing from the oven
Notes
- If you don’t have Italian or mixed herb seasoning, just sprinkle a mix of individual herbs such as dried basil, oregano, thyme and rosemary.
- You can tie and secure the legs with twine or string.
- Oranges, apples, or pears can be used in substitution of lemons,
- For easy cleanup, use a. disposable aluminum pan placed on a baking sheet or in a roasting pan.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
