Easy Whole Roasted Chicken
This easy whole roasted chicken recipe is juicy and delicious. Perfect as meal prep through the week or as a beautiful holiday meal.
Remove the chicken from the bag, rinse it under cold water, remove any giblets and pat it dry.
Next, you’ll spatchcock your chicken. See above for step by step instructions.
Massage the bird with salt, pepper, and thyme. I used kosher salt, but table salt is fine too.
Next, drizzle the entire bird with a light coating of olive oil. About 2 tablespoons.
Place the chicken in a covered, airtight container and marinate it for 24-48 hours in the refrigerator. If you opt for 48 hours, be sure to turn the bird over halfway through the marinating process.
Preheat your oven to 350 degrees.
While the oven is heating, allow the bird to sit at room temperature for at least 1 hour before cooking.
Line a baking tray with parchment paper.
Place the bird breast side up on the tray. Drizzle the bird with any leftover juice in the container and 2 tablespoons of olive oil. Make sure to massage the oil all over the bird. Front and back.Next, you'll dust the chicken with the paprika, making sure the breasts and legs are well coated.
Once well coated, place the chicken in the oven, breast side up and bake it for 1 hour 25 minutes for a 4lb. chicken. Larger chickens may take longer.
Be sure to occasionally baste the bird with pan juice.
If the wings begin to get too dark and crispy, cover them with a small amount of foil. This will prevent them from browning too much.
Remove from the oven, rest for 25-30 minutes before slicing.
Serving: 1serving, Calories: 1097kcal, Carbohydrates: 1g, Protein: 85g, Fat: 82g, Saturated Fat: 21g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 38g, Trans Fat: 1g, Cholesterol: 340mg, Sodium: 1191mg, Potassium: 879mg, Fiber: 1g, Sugar: 1g, Vitamin A: 872IU, Vitamin C: 12mg, Calcium: 59mg, Iron: 4mg