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Simple Whole Roasted Chicken

u have dinner! I always thought whole roasted chicken was so intimidating, but turns out it's so easy! It also makes for the best dinner and tons of leftovers to repurpose throughout the week which is what we need in our life right now! Also, the more generous you are with the seasoning the better. When you serve it, don't forget to drizzle that amazing juice on the bottom on top because oh my gosh it's magical! Enjoy!
Course: Main Course
Keyword: chicken, cozy dinner, dinner, easy dinner, one pan meal, whole chicken

Ingredients

For the Chicken:

  • 1 whole chicken
  • ⅓-½ cup olive oil
  • 1-2 tbsp sea salt
  • ½-1 tbsp black pepper
  • 1-2 tbsp garlic powder
  • 1-2 tbsp smoked paprika
  • 1-2 tbsp dried parsley
  • 2 tbsp butter chopped into little cubes

For the Veggies:

  • mini potatoes
  • brussels sprouts
  • carrots sliced into big chunks

Instructions

  • Chop any veggies as needed! I didn't add measurements because it just honestly depends on how much veggie you'd like to have and can fit in your pan! Pour the veggies on the bottom of the baking dish you're using. You can season them with a little drizzle of olive oil, sea salt, and pepper.
  • Preheat oven to 400 degrees. Pat dry thawed whole chicken and let it rest at room temperature for 20-30 minutes. Once chicken is dried remove the inward chicken parts, usually in a bag, and coat the chicken with olive oil on both sides. Be sure to cover every part!
  • For the measurements for the seasonings, I'd start with the lower end of the seasoning first so start with 1 tbsp and see if you think it needs more! You just want to make sure you cover all the chicken, top bottom, sides, etc!
  • Start with seasoning on one side. Season with salt, pepper, garlic powder, smoked paprika and dried parsley. Flip it over and do the same making sure to cover the entire chicken. Make sure the chicken is right side up and top the chicken with the butter cubes.
  • You can be more generous with butter too, there's never too much butter! Plus, it adds a nice flavor to the drippings. Once the oven is heated, slide the chicken in. We used a dutch oven pan so it catches the drippings and locks in the heat, but you could also use a baking sheet or dish if needed.
  • We always use a meat thermometer when it comes to cooking meat so we don't over or undercook and it's been a game changer! This is the one we use! Let chicken rest for about 15-30 minutes, and then slice and enjoy!
  • Cook with the lid on the pot for 40 minutes and then the remaining time without the lid (about 20 minutes or longer depending on size). Then check the internal temperature around that time. The chicken should be 165-170 degrees. It took 60 minutes on our first chicken and about 75 minutes on the second so it just depends on the size of your chicken.
  • You can also cook the chicken without a lid completely. This results in a crisper chicken and is delicious. It may take longer to bake so just keep an eye on it and make sure it reaches the internal temperature and that the inside is no longer pink.
  • When it's done, remove from oven and let rest for 10-15 minutes. Take some of the juice and pour it over the chicken and veggies. Enjoy!

Notes

For Storing: Stored cooled leftovers in an airtight container in the fridge for up to 5 days.