Whole Roasted Chicken Recipe | Perfect Juicy & Crispy Oven-Roasted Chicken
This classic oven-roasted chicken recipe is perfect for family dinners, special occasions, or meal prep. Follow along for tips and tricks to get that perfect roast every time!
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Ingredients
4 pounds (1.9kg) whole chicken
2 tsp (10g) salt
1/2 tsp (2g) sweet or smoked paprika
1/2 tsp (1g) freshly ground pepper
1 1/2 tsp (5g) garlic powder
2 1/2 tbsp (35g) olive oil
For stuffing
1 lemon, cut in quarters
mixed dried herbs (oregano, thyme, rosemary)
For Roasted Vegetables
2 pounds (900g) red potatoes, cut into wedges
1 pound (450g) sweet potato, cut into wedges
1 onion
1/2 tsp (3g) salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp (20g) olive oil
For roasting
1 cup (240ml) hot water
Instructions
Pat dry the chicken using paper towel.
Preheat the oven to 350F (180C).
In a bowl combine all spices, salt, pepper, paprika, garlic powder with the olive oil.
Season the cavity with salt and pepper.
Coat the chicken with olive oil mixture, on all sides.
Stuff the chicken with 1 lemon cut into quarters.
Cut potatoes and sweet potatoes into wedges, onion and place in a baking sheet.
Sprinkle with salt, pepper, drizzle with olive oil and toss to coat.
Place the oven rack on top of the vegetables and place the chicken on the center of the rack.
Pour 1 cup (240ml) hot water into the baking dish and place in the preheated oven.
Roast for about 20 minutes per pound in my case for 80 minutes.
Baste the chicken with the dripping sauce, every 30 minutes.
Place the chicken onto a serving platter, arrange the vegetables around it and let it sit for 15-20 minutes before carving.
Enjoy!
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