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Winner Winner Chicken Dinner

A warm and comforting traditional roast chicken recipe, perfect for weeknights or special occasions, featuring lemon and rosemary for fresh flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken (3.5–4.5 lb / 1.6–2.0 kg) 1 whole chicken (3.5–4.5 lb / 1.6–2.0 kg), giblets removed Giblets removed for cooking.
  • 2 tbsp 2 tbsp olive oil or melted butter For rubbing the chicken.
  • 1.5 tsp 1½ tsp sea salt Adjust to taste.
  • 1 tsp 1 tsp black pepper
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp smoked paprika Can use regular paprika if smoked is unavailable.
  • 1 whole 1 lemon, halved For stuffing into the chicken.
  • 4 cloves 4 garlic cloves, smashed For stuffing into the chicken.
  • 3–4 sprigs 3–4 sprigs fresh rosemary Can substitute with thyme.
  • 1 medium 1 medium onion, quartered For roasting with the chicken.
  • 3 medium 3 medium carrots, cut into large chunks
  • 2–3 medium 2–3 medium potatoes, cut into chunks (optional) Use sweet potato for a sweeter note.
  • 0.5 cup ½ cup low-sodium chicken broth For the pan.
  • 1 tbsp Optional: 1 tbsp honey or maple syrup For a lightly glazed skin.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and position a rack in the lower third of the oven.
  2. Pat the chicken dry with paper towels.
  3. Rub the chicken all over with olive oil or melted butter.
  4. Mix salt, pepper, garlic powder, and paprika. Sprinkle evenly over the chicken and under the skin.
  5. Stuff the cavity with lemon halves, smashed garlic, and rosemary sprigs. Tuck the wing tips under the bird.
  6. Toss carrots, potatoes, and onion with a little olive oil, salt, and pepper. Spread in a roasting pan or cast-iron skillet and pour in the chicken broth. Place chicken on top of the vegetables.
Cooking
  1. Roast at 425°F (220°C) for 20 minutes, then reduce oven to 375°F (190°C) and continue roasting for another 45–55 minutes until the internal temperature reads 165°F (75°C).
  2. Baste the vegetables once or twice with pan juices.
  3. In the last 10 minutes, brush the chicken with honey or maple syrup for a glossy finish.
  4. Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
  5. Carve and serve with the roasted vegetables and a spoonful of pan jus.

Notes

Brine your chicken for extra juiciness. Use an instant-read thermometer to avoid overcooking. For crispy skin, consider trussing the chicken loosely.