Description

This Easy Whole Roast Chicken is all about the flavor with crispy skin and juicy meat. Perfect for a quick dinner or special occasion, it’s made with simple ingredients like olive oil, thyme, and fresh vegetables, creating a mouthwatering meal everyone will love.

Ingredients

Scale

1 whole chicken – 4-5 lb
2 tbsp olive oil
2 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1½ lbs baby potatoes
3 carrots
1 tbsp olive oil – for vegetables
Salt and pepper – to taste (for vegetables)

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Instructions

Take the whole chicken out of the fridge and let it sit at room temperature for 20-30 minutes.
Pat the chicken dry with paper towels. Mix 2 tbsp olive oil, 2 tsp dried thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper in a small bowl and spread it evenly over the chicken.
Optional: Stuff the cavity with fresh herbs like parsley or thyme for extra flavor.
Preheat the oven to 450°F.
Toss baby potatoes and carrots with 1 tbsp olive oil, about 1 tsp salt, and about 1 tsp black pepper, then place in a roasting pan.
Place the chicken on top of the vegetables. Insert an oven-safe thermometer into the thickest part of the thigh, not touching the bone if using one.
Roast at 450°F for 30 minutes.
Reduce the oven temperature to 375°F and continue roasting for 50-70 minutes, until the chicken reaches 165°F in the thigh. If not done, keep cooking until it is.
Remove from oven and let rest for 10-15 minutes before carving.

Notes

Letting the chicken sit at room temperature helps to cook it evenly.
Consider using a meat thermometer to ensure the chicken is cooked perfectly.
Add your favorite herbs for more flavor in the stuffing.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg