Perfect Roasted Chicken
A whole chicken, salt, pepper, paprika, butter, and heat. Simple technique that delivers crispy skin and juicy meat. Not gonna lie, I stole this recipe from Ina Garten like twenty years ago, but I changed it enough so that she won't bury me in court. Thi is Sunday dinner that tastes like effort but isn't. If you're up to it, take the pan drippings and make a quick pan gravy, or don't! It'll be just as good either way.
Ingredients
- 1 whole chicken (3.5 to 4 lbs)
- 2 tbsp olive oil or melted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 lemon or orange
- Fresh herbs (rosemary, thyme)
- 1 onion, quartered
- 6 cups root vegetables of your choice
Instructions
- Preheat oven to 425°F.
- Pat chicken dry with paper towels.
- Rub chicken all over with oil/butter, then season with salt, pepper, garlic powder, and paprika.
- Stuff cavity with lemon half, herbs, and onion.
- Place in roasting pan and roast for 1 hour 15 mins, or until internal temp reaches 165°F.
- Add potatoes, carrots and celery (or veggies of your choice) around the chicken after 30 mins of baking
- Let rest 10 minutes before carving.
- Serve with veggies.