You will fall in love with my best roast chicken recipe. It's cooked to perfection with a golden brown crispy skin, each piece of chicken is flavorful, tender, and extra juicy. It's perfect for weeknights or Sunday dinners.
5lb.whole chickengiblets removed, rinsed, and pat dry
rosemaryfor garnish
2tablespoonolive oil
2cupscarrots
1yellow onion
Instructions
Combine all dry spice ingredients in a small bowl.
Cut up 1 whole yellow onion, carrots, and potatoes if desired into large chunks. Coat vegetables with an additional tablespoon or so of olive oil.
Arrange vegetables in roasting pan. They can set under the chicken or around it.
Remove giblets (neck, heart, liver, etc.) from inner cavity of chicken. Rinse bird and pat dry with paper towels.
Coat the entire chicken inside and out with olive oil and place breast side up in a roasting pan.
Sprinkle spice rub mixture over the chicken and use your hands to rub the spices into every nook and cranny.
Wash your hands well.
Roast (uncovered) in a 350 degree oven for 1 ½ hours. Stir the vegetable mixture once or twice during roasting to ensure even cooking. Insert a digital thermometer into the breast of the chicken alongside the leg. Internal temperature should reach 165°F. Continue roasting the chicken until minimum temperature is reached. Allow chicken to rest for 15 minutes before carving.
Notes
Storage: Keep leftovers in an airtight container for up to 4 days in the refrigerator. Notes:Pat the chicken dry before starting. This is key for a crispy skin. If you would like to use kitchen twine to truss the chicken, you can. This technique makes the best juicy chicken breast and keeps the legs tucked in so they're less likely to dry out, but you don't have to. If you have a larger chicken, you may need to up the cooking time. Ensure the internal temperature reaches 165°F before removing from the oven.Use this flavorful chicken for any recipe that calls for rotisserie chicken once it has been baked.