Simple Oven Roasted Chicken
Simple recipe for moist and tender whole roasted chicken.
Servings: 6 people
- 4 pound whole chicken
- 3 tbsp olive oil extra virgin
- 1/2 onion cut into wedges
- 1/2 lemon cut into slices
- 1 tsp paprika
- 1 tsp rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 350°F
Remove giblets from the chicken cavity. Discard or cook in a small amount of water to use in gravy.
Rinse the chicken with water and pat outside dry with a paper towel.
Spray baking pan with cooking spray.
Place the chicken in the baking pan.
Gently lift the skin of the chicken. Add olive oil to skin pocket and rub on the outside of chicken and leg.s
Sprinke salt, pepper and spices evenly over the chicken. Tie legs together with twine.
Place baking dish on the bottom rack of oven.
Bake for 15-20 minutes per pound. For a 4 pound whole chicken, check internal temperature at 1 hour. The internal thigh temperature should be 165°F. Add additional cooking time to allow the chicken to reach doneness.
When done, remove the chicken from the oven and let rest for 5-10 minutes prior to slicing.
Calories: 382kcal | Carbohydrates: 2g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 296mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg