Roast Chicken in the Oven
Coooking Temperature: 425°F / 220°C / Gas mark 7
Calories: 28
Adjust Servings Here: 8 people
Description
Here's how to make whole roast chicken in the oven perfectly every single time. This chicken is juicy on the inside with a crisp golden skin on the outside that looks perfect on the center of any festive dinner. The best part is it's using simple and easy-to-find ingredients. Leftovers are perfect for sandwiches and wraps.
Ingredients
- 4 - 5 lbs (1½ - 2 kg) Chicken
- 1 tbsp Smoked sweet paprika
- 1 tbsp Hot paprika
- ½ tsp Salt
- ½ tsp Pepper
- 2 tbsp Olive oil
- 2 tbsp Butter room temperature
- 2 tbsp Garlic minced
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1 Lemon halved
Gravy
- ½ cup (120 ml) Stock
- 1 tbsp All-purpose flour
Instructions
- Prepare the Chicken: Preheat the oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels.4 - 5 lbs Chicken
- Paprika Rub: In a small bowl, mix the paprika, salt, pepper, and olive oil to form a paste. Rub the paprika mixture all over the chicken, ensuring even coverage.1 tbsp Smoked sweet paprika, 1 tbsp Hot paprika, ½ tsp Salt, ½ tsp Pepper, 2 tbsp Olive oil
- Garlic Butter Marinade: Combine the softened butter with minced garlic in the same bowl. Gently lift the skin of the chicken and spread half of the garlic butter under the skin, directly onto the meat. Spread the remaining garlic butter over the skin of the chicken.2 tbsp Butter, 2 tbsp Garlic
- Stuff the Cavity: Fill the chicken's cavity with rosemary, thyme, and lemon halves. This will infuse the chicken with aromatic flavors.3 sprigs Rosemary, 3 sprigs Thyme, 1 Lemon
- Roasting: Place the chicken in a roasting pan, breast side up. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes for a golden, crispy skin.
- Making the Gravy: Once the chicken is cooked, transfer it to a cutting board and let it rest for 15 minutes before carving. Place the roasting pan on the stovetop over medium heat. Add the flour to the pan juices and whisk until it forms a smooth paste. Gradually add the chicken broth, whisking continuously to prevent lumps. Simmer the gravy for 5-7 minutes until thickened to your desired consistency. Season the gravy with salt and pepper to taste.½ cup Stock, 1 tbsp All-purpose flour
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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