Simple Oven Roasted Chicken
Simple recipe for moist and tender whole roasted chicken.
Servings: 6 people
Calories: 382kcal
Equipment
- Baking Dish - 13 x 9
Ingredients
- 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
Instructions
- 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.