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Easy Oven-Roasted Chicken {with Bonus Health Benefits}

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 mins
  • Yield: 4 1x

Description

If you worry about overcooking your chicken and ending up with a $15 hunk of dry, tough mess, you can stop. Believe me, if anyone is going to mess up an expensive meal in a classic way, it’s me, and I haven’t done it yet. Invest a few bucks in a decent meat thermometer and use it. You’ll be fine.


Scale

Ingredients

  • 2 tsp. paprika
  • 1 tsp.Real Salt
  • 1 tsp. dried minced onion + 1 Tbs. more
  • 1 tsp. thyme, ground or dried
  • 1 tsp. turmeric
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne (red) pepper
  • ¼ tsp. black pepper
  • 1 whole chicken, about 45 pounds is good

Instructions

  1. Preheat over to 325F.
  2. Mix spices in a small bowl first (less the 1 Tbs. minced onion).
  3. Place the whole chicken right into a deep covered baking dish. Season the bottom of the chicken, then turn over into your baking dish and season the breast side and inside cavity.
  4. Sprinkle minced onion on top (or use a real onion, but sometimes I don’t want to get a knife and cutting board out).
  5. Cover the baking dish and bake 20-30 minutes per pound or until inner temp is 160F.
  6. Allow a 5-10 minute rest before carving, during which time the internal temperature should raise to 165F.

Notes

* It can be difficult to find a covered, huge baking dish, but Pampered Chef has a stoneware dish and Personal Creations has a huge enameled cast iron dish that fits two chickens. I’ve used both of those with great success, and also in this regular glass dish with a lid, I have more or less made the bird fit. 🙂

These cast iron deep Dutch ovens are gorgeous too…

* How to carve? Beats me…I just hack out what we need for dinner and use my fingers to pick the rest for leftovers.

* Make it a meal by placing cut veggies around the chicken.

* inspired by 100 Days Real Food and Tammy’s Recipes.