Every single detail you need to make the Perfect Roasted Chicken every single time!
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4
Author Meme
Ingredients
1onionchopped
1whole chicken3-4 lb.
1tablespoonolive oil
1teaspoonsalt
optional:
¾teaspoonpaprika
½teaspoongarlic powder
¼teaspooncayenne pepper
1lemonquartered
thyme
rosemary
parsley
Instructions
Start by preheating the oven to 450°F and lining a rimmed baking sheet with foil {this is for easier clean-up; this step is optional}. Make sure that the oven racks are in the bottom third of the oven.
Put about ⅔ {about 1 cup} onion in a pile in the center of the baking sheet. Set aside the remaining onion {to go inside the cavity of the chicken}.
Open your chicken from the package and take out the insides; discard. Don't bother washing the chicken. Pat the chicken really dry.
Rub the very dry chicken with oil, coating the entire chicken and under the skin.
Then rub with salt and the spices, if using.
Finish up the chicken by filling it with goodies: onion, garlic, lemon, herbs, whatever
Now transfer your well-seasoned and filled chicken to the baking sheet. Put in on top of the onion, breast side up.
Transfer your chicken to the oven. Turn the temperature down to 400°F, and set the timer for 60 minutes.
Check the chicken after it has cooked for one hour. Stick the thermometer in the thickest part of the muscle which is the thigh area of a chicken. Cook to a minimum of 165°F. If it's not ready, then stick back in the oven for 5-15 minutes until it has reached an internal temperature of 165°F