Simply Roasted Chicken

It was another cold, rainy day, so I decided to make a roasted chicken for dinner. There is something so comforting about roasted chicken, and this one turned out perfect. I seasoned it simply with sea salt, pepper, garlic powder, and paprika before roasting it in the oven. This easy whole-roasted chicken recipe paired nicely with Duchess baked potatoes, bacon-ranch green beans, and dinner rolls.

Roasted Chicken

Ingredients:

• 5 lb. chicken
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• 10 cloves of garlic
• ½ yellow onion, cut into wedges
• A handful of fresh parsley
• Olive oil cooking spray

How to Make a Roasted Chicken:

Preheat the oven to 425 degrees.

Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.

Season the inside of the cavity with sea salt, freshly cracked pepper, garlic powder, and paprika to taste, then place the onion, garlic cloves, and parsley into the cavity.

Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and paprika to taste.

Place the bird on a roasting rack in a roasting pan or in a large cast-iron skillet.

Insert a meat thermometer into the thickest part of the thigh, without touching the bone.

Place the chicken into the oven and roast for 1-1½ hours, or until the temperature reaches 180 degrees.

Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Enjoy.

Roasted Chicken

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Roasting Pan with Roasting Rack or Large Cast-Iron Skillet

Ingredients

• 5 lb. chicken
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• Paprika to taste
• 10 cloves of garlic
• ½ yellow onion cut into wedges
• A handful of fresh parsley

Instructions

• Preheat the oven to 425 degrees.
• Remove chicken giblets from the cavity and rinse the chicken. Pat dry with paper towels.
• Season the inside of the cavity with sea salt, freshly cracked pepper, garlic powder, and paprika to taste, then place the onion, garlic cloves, and parsley into the cavity.
• Coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and paprika to taste.
• Place the bird on a roasting rack in a roasting pan or in a large cast-iron skillet.
• Insert a meat thermometer into the thickest part of the thigh, without touching the bone.
• Place the chicken into the oven and roast for 1-1½ hours, or until the temperature reaches 180 degrees.
• Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Enjoy.

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