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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 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 lemon, halved
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 2 tablespoons butter, softened
Before you start
Equipment You'll Need
- Roasting pan with rack
- Kitchen twine
- Meat thermometer
- Paper towels
- Small mixing bowl
Safety Tips & Important Notes
Follow these for best results and safety.
- Use a meat thermometer to ensure doneness - thigh should reach 165°F internal temperature
- Patting the chicken dry is crucial for crispy skin
- Don't skip the resting period as it allows juices to redistribute
- If skin browns too quickly, tent loosely with foil
Instructions
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Preheat oven to 425°F (220°C).
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Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.
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Pat chicken completely dry with paper towels, inside and out.
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In a small bowl, mix salt, pepper, garlic powder, thyme, paprika, and onion powder.
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Rub softened butter under the skin of the breast and thighs, being careful not to tear the skin.
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Rub olive oil all over the outside of the chicken.
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Season the chicken inside and out with the spice mixture, rubbing it evenly into the skin.
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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 rack in a roasting pan.
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Roast for 60-75 minutes, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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Let chicken rest for 10 minutes before carving.
Chef's notes
Leftover chicken can be refrigerated for up to 3 days
Save the drippings to make gravy
Serve with roasted vegetables or mashed potatoes
Can be served hot or at room temperature for picnics
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