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Oven Roasted Chicken
Oven Roasted Chicken

Oven Roasted Chicken
Oven Roasted Chicken
Source
Ingredients:
1
Servings
  • 1
    item
     whole chicken (about 4-5 lbs)
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     paprika
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     lemon (cut into wedges)
  • 4
    clove
     garlic (smashed, optional)
  • 1
    item
     fresh herbs (such as thyme or rosemary, for garnish, optional)
Oven Roasted Chicken
Instructions:
  1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a rack in the center of the oven.
  2. Prepare Chicken: Remove the chicken from its packaging and pat it dry with paper towels. This helps the skin become crispy during roasting.
  3. Season: Rub the chicken all over with olive oil. In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper. Rub this seasoning mix all over the chicken, making sure to get under the skin if possible.
  4. Add Aromatics: Place lemon wedges and smashed garlic cloves (if using) inside the cavity of the chicken. This adds flavor from the inside out.
  5. Truss: If desired, tie the legs together with kitchen twine and tuck the wing tips under the body to help the chicken cook evenly.
  6. Roast: Place the chicken breast-side up on a rack in a roasting pan or on a baking sheet. Roast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  7. Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.
  8. Serve: Carve the chicken and serve with your favorite low-carb sides or enjoy on its own.
  • 1
    item
     whole chicken (about 4-5 lbs)
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     paprika
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     lemon (cut into wedges)
  • 4
    clove
     garlic (smashed, optional)
  • 1
    item
     fresh herbs (such as thyme or rosemary, for garnish, optional)
1
Servings
0

Preheat Oven: Preheat your oven to 425°F (220°C). Place a rack in the center of the oven.

Prepare Chicken: Remove the chicken from its packaging and pat it dry with paper towels. This helps the skin become crispy during roasting.

Season: Rub the chicken all over with olive oil. In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper. Rub this seasoning mix all over the chicken, making sure to get under the skin if possible.

Add Aromatics: Place lemon wedges and smashed garlic cloves (if using) inside the cavity of the chicken. This adds flavor from the inside out.

Truss: If desired, tie the legs together with kitchen twine and tuck the wing tips under the body to help the chicken cook evenly.

Roast: Place the chicken breast-side up on a rack in a roasting pan or on a baking sheet. Roast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.

Serve: Carve the chicken and serve with your favorite low-carb sides or enjoy on its own.

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