How to Roast a Whole Chicken

🧂 Ingredients

• 1 3 to 4- pound whole chicken

  recommended: Shenandoah Valley Organic
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon ground/rubbed sage

  optional
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 lemon

  cut in half
• Kitchen twine

Instructions

• 1 Prepare your chicken: remove the giblets then rinse the chicken with cold water,
  inside and out. Pat dry all over with paper towels.
• 2 In a small bowl, make the spice rub: combine the garlic powder, onion powder,
  thyme, sage, paprika, cayenne, and salt.
• 3 Rub the spice mixture all over both sides of the chicken. Refrigerate uncovered
  for 30 minutes and up to 1 day—this will effectively “dry brine” the bird and
  make for more flavorful, tender meat.
• 4 Preheat the oven to 425 degrees F. Place a large skillet or roasting pan (large
  enough to fit your chicken) in the oven while it preheats.
• 5 Remove the chicken from the refrigerator and stuff both halves of the lemon
  inside it. Using kitchen twine, tie the legs together, then cut any long,
  hanging strands.
• 6 Place the bird in the preheated pan in the oven, breasts-side-up (you will hear
  it sizzle on the underside). Roast until well browned, crispy, and cooked to an
  internal temperature of 165 degrees F, 50 to 60 minutes.

Nutrition Info