Description
This roasted whole chicken is seasoned to perfection and is a perfect dinner option.
Ingredients
Scale
- 4–5 pounds whole chicken
- 4 tablespoons unsalted butter (softened)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 small lemons (halved)
- 1 onion (quartered)
- 2 potatoes (quartered)
- 1 large carrot (chopped)
- 1 sweet potato (chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the softened butter, minced garlic, olive oil, smoked paprika, salt, pepper, Italian seasoning, cumin, and onion powder to make a flavorful paste.
- Pat the whole chicken dry with paper towels. Rub the prepared butter mixture all over the chicken, making sure to coat it evenly, including under the skin.
- Stuff the cavity of the chicken with the halved lemons and quartered onion.
- If adding pan vegetables, add them to the base of the Dutch oven or roasting pan. Place the chicken directly on top. Cover the Dutch oven with its lid or if using a roasting pan, cover tightly with aluminum foil.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes to 2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
Notes
- For extra flavor, try adding herbs like rosemary or thyme with the lemon and onion.
- Letting the chicken rest helps to keep the meat juicy.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg