Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roast Chicken with spices, garlic, onions, thyme and lemon in a baking dish

Always Perfect Roasted Chicken


  • Author: Jocelyn Wilhelm
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x

Description

Roasted Chicken is one of my favorite Sunday dish to make. Because the week starts off with this simple and always perfect roasted chicken recipe. Then come Monday, I made this Very Delicious Chicken Flautas with the leftover chicken. Then with the carcass I made the Always Perfect Chicken Stock. I love that nothing goes to waste!


Ingredients

Scale
  • 4 lb. Roasting Chicken
  • 1/4 c. Extra Virgin olive oil (affiliate link)
  • 1/2 T. sea salt
  • 1/4 t. black pepper
  • 1/4 t. paprika
  • 1/4 c. of sliced onion
  • 1 lemon cut in half
  • sprigs of thyme
  • 1 whole bulb of garlic

Instructions

  1. Rub the whole chicken with 1/4 c. olive oil (affiliate link).
  2. Then on a small dish, mix 1/2 T. sea salt, 1/4 t. black pepper and 1/4 t. paprika.  Rub the dry mixture all over the chicken, as well as inside the cavity.
  3. Stuff the chicken with 1 lemon cut in half with seeds removed, 1/4 c. of sliced onion, sprigs of thyme and a whole bulb of garlic (yes, a whole bulb – don’t worry it’s an aphrodisiac!).
  4. Cut the garlic crosswise (so the garlic flavor will slowly infuse on to the chicken as it cooks).  Slice a few cloves of garlic and put some in between the skin of the chicken and the meat.
  5. Roast the chicken in the oven for 30 minutes in 425 degree F .  After 30 minutes, decrease the temperature to 350 degree F and cook until a thermometer inserted into the chicken breast registers 165 degree F, 30 to 45 minutes.  Enjoy!

Notes

This is a nice meal to make on a Sunday, then throughout the week you can make other dishes made with left-over chicken meat, then as a finalé, you can make chicken stock with the carcass!

Be sure to remove the seeds from the lemon as this may give it a bitter taste.

Another thing to note, is lemon with thicker rib will tend to be bitter, so keep an eye on that and use lemons that have thinner skin.

  • Category: Dinner
  • Method: Roasting
  • Cuisine: American
Recipe Card powered byTasty Recipes