Okay, I know this isn’t the snazziest recipe, but I have to be honest. I friggin love a good roasted chicken. Its like, a “healthy” version of a rotisserie chicken, without all the preservatives and fillers like what you get at the grocery store. This is definitely not one of my “quick recipes” but this recipe is simple and always delicious. Not to mention, it leaves you some good leftovers for your week. This recipe takes about 1 1/2 hours or more ( depending on size of chicken) to finish. Hope you enjoy!
- 4 to 5 lbs whole chicken
- 2 tablespoons of olive oil
- around 1 to 2 teaspoons of sea salt
- 1 teaspoon of pepper
- 1/2 tablespoon of rosemary
- 1 teaspoon of thyme
- 1/2 lemon
- 1 tablespoon of butter
- 1/2 cup of chopped onion
- 1 teaspoon of paprika
- Preheat oven to 400 F. As a general rule, calculate a cooking time of 20 minutes per pound of chicken.
- Take your thawed out chicken and remove the giblet package from the inside of the chicken and discard. Rinse chicken well in water and pat dry with paper towels. ** This is important- try to get your chicken as dry as you can. It will stay more moist while cooking if it goes in the oven free of water.
- In a small bowl, mix olive oil, sea salt, pepper, thyme, and paprika. brush mix all over chicken liberally.
- Stuff your rosemary, 1/2 lemon, onions, and butter in the center cavity of your chicken
- Lay chicken in a shallow roasting pan – place in oven at 400 F for 30 minutes for skin to brown. – After 30 minutes, lower oven temp to 375 F for the rest of the time cooking. Once finished, let chicken set for 15 minutes to cool and seal in juices. Cut, serve, and enjoy!