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Ingredients
- 1 whole chicken (3 to 4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 lemon (halved)
- 3 garlic cloves
- 2 sprigs fresh rosemary
Before you start
Equipment You'll Need
- Rimmed baking sheet or roasting pan
- Kitchen twine
- Instant-read thermometer
- Paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature for food safety.
- Patting the chicken dry is crucial for crispy skin.
- If skin browns too quickly, tent loosely with foil.
- Letting the chicken rest allows juices to redistribute for moister meat.
Instructions
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Preheat oven to 425°F and remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.
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Pat the chicken completely dry with paper towels, inside and out.
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Rub olive oil all over the chicken skin and inside the cavity.
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Mix salt, pepper, garlic powder, thyme, and paprika in a small bowl.
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Season the chicken inside and out with the spice mixture, rubbing it under the skin where possible.
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Stuff the cavity with lemon halves, garlic cloves, and rosemary sprigs.
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Truss the chicken by tying the legs together with kitchen twine and tucking wing tips under the body.
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Place chicken breast-side up on a rimmed baking sheet or in a roasting pan.
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Roast for 60-75 minutes until internal temperature reaches 165°F in the thickest part of the thigh.
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Let rest for 10 minutes before carving and serving.
Chef's notes
Leftover chicken can be stored in refrigerator for up to 3 days.
Save the pan drippings to make gravy or use for roasting vegetables.
This recipe works well with herbs like sage or oregano as substitutes for thyme.
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