Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried herbs (e.g., thyme, rosemary)
- 1 lemon, halved
- 4 cloves garlic, crushed
- Fresh veggies (carrots, potatoes, onions) for roasting
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). This temperature ensures a crispy skin and juicy interior.
- Prepare the Chicken:
- Pat the chicken dry with paper towels to remove excess moisture. This step is crucial for achieving a crispy skin.
- Season the Chicken:
- Rub olive oil all over the chicken, ensuring even coverage.
- Season generously with salt, black pepper, garlic powder, and dried herbs. The combination of spices will infuse the chicken with a rich, aromatic flavor.
- Stuff the Chicken:
- Stuff the cavity of the chicken with lemon halves and crushed garlic. This step adds a burst of citrusy freshness and aromatic depth to the dish.
- Prepare the Roasting Pan:
- Place the chicken in a roasting pan. Surround it with chopped veggies like carrots, potatoes, and onions. These veggies will absorb the flavorful drippings and make for a delicious side dish.
- Roast the Chicken:
- Roast the chicken in the preheated oven for 1 hour or until the internal temperature reaches 165°F (75°C). Use a meat thermometer to ensure accuracy.
- Rest the Chicken:
- Let the chicken rest for 10-15 minutes before carving. Resting allows the juices to redistribute, resulting in a moist and tender chicken.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g