Description
This whole roasted chicken recipe results in juicy, flavorful meat and crispy skin with minimal prep. Perfect for a family meal or dinner party!
Ingredients
1 whole small chicken (about 4–5 lbs), cleaned of giblets
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup room temperature butter
Equipment
1 roasting pan
Baster
Aluminum foil
Meat thermometer
Instructions
Preheat Oven: Preheat the oven to 250°F (121°C).
Prepare the Seasoning: In a small bowl, mix together the salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, and garlic powder.
Prepare the Chicken: Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan. If desired, stuff the chicken with stuffing (optional).
Season the Chicken: Rub the room temperature butter all over the chicken. Sprinkle the dry seasoning evenly over the chicken, making sure it’s covered on all sides.
Roast the Chicken: Place the chicken in the oven and roast for 5 hours. Check the internal temperature of the chicken to ensure it reaches at least 160°F (71°C).
Baste the Chicken: Every hour, turn the pan for even cooking. After 2 hours, start basting the chicken with the juices in the pan. Use a brush to apply the juices to the skin to help achieve an even brown color.
Rest and Serve: Once the chicken reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes before carving. Serve and enjoy!
Notes
For extra flavor, stuff the chicken with herbs or vegetables of your choice before roasting.
If you don’t have a meat thermometer, make sure the juices run clear when pierced with a knife or fork.
- Prep Time: 15minutes
Nutrition
- Calories: 483 kcal
- Protein: 20.4g