Herb Roasted Chicken

By ebdonahue

I’ve roasted a heck of a lotta chickens in my short 27 years – It’s my all-time favorite meal after all! But, alas, my method for the most mouthwatering roasted chicken has never made it off a continually crossed-out, written-over, frayed and splattered sticky note.

Ingredients

• 1 whole 5-6 pound chicken
• 1 1/2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 yellow onion, cut into wedges
• 5 whole cloves garlic, crushed
• 1 handful fresh thyme, rosemary or parsley

Details

Servings 1
Adapted from thecomfortofcooking.com

Preparation

Step 1

Preheat oven to 425 degrees F.

Arrange oven rack on bottom third. Prepare a large roasting pan topped with a rack. (You can also top a 13x9 pan with a cooling rack)

Remove giblets from chicken cavity and rinse whole chicken. Pat dry with paper towels and place onto rack atop roasting pan, breast side up.

Place onion, garlic, and herbs into cavity. Coat chicken with olive oil using your hands. Combine salt, pepper, garlic powder, and paprika in a small bowl and season chicken all over with mixture, patting on with your hands. If desired, tie legs with kitchen twine.

Roast for 1 1/2 to 2 hours, depending on size*. If chicken is browning too quickly, cover loosely with aluminum foil. To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 180 degrees.

Remove chicken from oven and cover with aluminum foil. Let rest for at least 10 minutes before carving.

Enjoy!

* The 6-pound chicken pictured was done after 1 hour, 45 minutes of roasting, though your results may vary.