Herb Roasted Chicken

By amybites

Ingredients

• 1 whole 5-6 pound chicken, giblets removed
• 1 1/2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/2 yellow onion, cut into wedges
• 5 whole cloves garlic, crushed
• 1 handful fresh thyme, rosemary or parsley or a combination

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

Preheat oven to 425ºF. Arrange oven rack on bottom third. Prepare a large roasting pan topped with a rack. (You can also top a 13×9 pan with a cooling rack).

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, paprika, and cayenne pepper 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 1½ to 2 hours, depending on size (plan on about 20 minutes per pound). 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 180ºF.