Main Dishesdashfordinner5.0
Oven Roasted Whole Chicken
This simple, flavorful recipe for Oven Roasted Whole Chicken is sure to become a family favorite! Features tender, juicy meat and crispy skin.
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 1h 10m👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●baking dish
- ●bowl
📝 Preparation Steps
1
Optional: Allow your chicken to rest at room temperature for ⏱️ 30-60 minutes after removing it from the refrigerator. This will reduce steam in the oven and result in crispier skin.
2
Preheat the oven to 425ºF (218ºC) and line a 9X13” (23x33 cm) baking dish or roasting pan with parchment paper (optional).
3
Place the whole chicken, breast side up, on the roasting pan. Remove the giblets and pat the skin dry with paper towels.
4
Stuff the cavity with the onion halves (optional: add a few garlic cloves and a cut lemon for extra flavor) and set aside.
medium onion (peeled and halved)1½ teaspoon onion powder
5
Add the avocado oil (olive oil, or melted butter) to a small bowl, along with the salt, smoked paprika, onion powder, thyme, garlic powder, and black pepper. Stir to form a paste.
avocado oil (olive oil, or melted butter)2 tablespoonssmoked paprika1 teaspoonmedium onion (peeled and halved)1½ teaspoon onion powder
6
Brush the seasoned oil on every exposed surface of the chicken using a pastry brush.
7
Roast in the oven for ⏱️ 70-90 minutes, or until all of the pieces register a minimum internal temperature of at least 165ºF (74ºC). Baste 1-2 times during the roasting time if possible. For crispy skin, avoid basting during the last ⏱️ 20 minutes of roasting.
8
Remove from the oven and transfer the chicken to a serving platter.
9
Allow to rest for ⏱️ 5 minutes before serving.
10
If desired, retain the juices for using to make homemade gravy (*see notes).
Nutrition Facts
calories
243 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
1 g
sodium Content
504 mg
protein Content
18 g
trans Fat Content
0.1 g
cholesterol Content
71 mg
carbohydrate Content
2 g
saturated Fat Content
5 g
unsaturated Fat Content
12 g
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