Description
This Easy Whole Roast Chicken has a crispy skin and juicy inside, making it a delightful choice for a quick dinner. With simple prep and flavorful ingredients like olive oil, thyme, and paprika, it’s the perfect comfort food for family gatherings or a weeknight meal.
Ingredients
Scale
- 1 whole chicken – 4-5 lb
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1½ lbs baby potatoes
- 3 carrots
- 1 tbsp olive oil – for vegetables
- Salt and pepper – to taste (for vegetables)
Instructions
- Take the whole chicken out of the fridge and let it sit at room temperature for 20-30 minutes.
- Pat the chicken dry with a paper towel. In a small bowl, mix 2 Tbsp olive oil, 2 tsp dried thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper, then spread evenly over the chicken.
- Optional: Stuff the cavity with fresh herbs for extra flavor.
- Preheat the oven to 450°F.
- Toss the baby potatoes and carrots with 1 Tbsp olive oil, about 1 tsp salt, and about 1 tsp black pepper. Place in a roasting pan.
- Place the chicken on top of the vegetables. Insert an oven-safe thermometer into the thickest part of the thigh, without touching the bone.
- Roast at 450°F for 30 minutes.
- Reduce the oven temperature to 375°F and continue roasting for 50-70 minutes, or until the chicken reaches 165°F in the thigh.
- Remove from oven and let rest for 10-15 minutes before carving.
Notes
Letting the chicken sit at room temperature helps it cook evenly.
Using an oven-safe thermometer ensures perfect doneness without having to cut into the chicken.
Nutrition
- Serving Size: 1/6 of the chicken
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg