Oven Roasted Chicken Recipe


1 whole chicken (about 4-5 pounds)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme (or your favorite herbs)

1 lemon, halved

Fresh herbs (such as rosemary or thyme) for stuffing (optional)


Preheat your oven to 425°F (220°C).

Remove the giblets and any excess fat from the chicken cavity. Rinse the chicken inside and out and pat it dry with paper towels.

Rub the outside of the chicken with olive oil. This will help the skin become crispy during roasting.

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and dried thyme.

Season the chicken both inside the cavity and on the outside with the spice mixture. Make sure to season it evenly.

If desired, stuff the cavity with halved lemons and fresh herbs. This will add flavor to the chicken as it roasts.

Place the chicken on a roasting rack in a roasting pan or on a baking sheet. This allows the heat to circulate around the chicken and helps it cook evenly.

Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the skin starts to get too brown, you can loosely tent it with aluminum foil.

Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and ensures a moist and tender chicken.

Carve the chicken and serve it with your favorite side dishes.


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