Oven Roast Whole Chicken Recipe
This easy OVEN roasted chicken is perfect for dinner or meal prepping!
Servings: 6
Cost: $9
Equipment
- roasting pan
Ingredients
- 5 pound Whole Chicken
- 3 tablespoons kosher salt
- 1/4 cup Olive Oil
- 1 tablespoon Black Pepper Grinder
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh thyme
- 1 lemon cut in quarters
- 1 head of garlic cut in half horizontally
Instructions
- Preheat oven to 425˚F.
- In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat.
- Stuff the lemon and garlic in the cavity of the chicken. Tuck the wings of the chicken under the breast and tie the legs together with kitchen twine.
- Drizzle the olive oil over the chicken and season with any remaining salt mixture.
- Place the chicken in a medium sized roasting pan and roast for approximately 1 hour and 10 minutes or until the juices run clear. The chicken is done cooking when it registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh.
- Cover the chicken with foil and allow to rest for 10 minutes before carving.
Notes
If the chicken starts to brown too quickly, cover the breast with foil and continue cooking until the chicken registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh.
Be sure to allow the chicken to rest under foil for 10-15 minutes before carving to allow the juices to redistribute through the meat.
Leftovers can be stored in an airtight container for up to 5 days in the refrigerator.
Save the bones to make this delicious Chicken Stock!
Nutrition
Serving: 0g | Calories: 477kcal | Carbohydrates: 2g | Protein: 34g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 4843mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 2mg