Oven Roasted Whole Chicken

🧂 Ingredients

• 1 3-5 lb whole chicken

  giblets removed (about 1.3-2.3 kg)
• 1 medium onion

  peeled and halved
• 2 tablespoons avocado oil

  olive oil, or melted butter
• 1 ½ teaspoons salt
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper

Instructions

• 1 Optional: Allow your chicken to rest at room temperature for 30-60 minutes after
  removing it from the refrigerator. This will reduce steam in the oven and result
  in crispier skin.
• 2 Preheat the oven to 425ºF (218ºC) and line a 9X13” (23x33 cm) baking dish or
  roasting pan with parchment paper (optional).
• 3 Place the whole chicken, breast side up, on the roasting pan. Remove the giblets
  and pat the skin dry with paper towels.
• 4 Stuff the cavity with the onion halves (optional: add a few garlic cloves and a
  cut lemon for extra flavor) and set aside.
• 5 Add the avocado oil (olive oil, or melted butter) to a small bowl, along with
  the salt, smoked paprika, onion powder, thyme, garlic powder, and black pepper.
  Stir to form a paste.
• 6 Brush the seasoned oil on every exposed surface of the chicken using a pastry
  brush.
• 7 Roast in the oven for 70-90 minutes, or until all of the pieces register a
  minimum internal temperature of at least 165ºF (74ºC). Baste 1-2 times during
  the roasting time if possible. For crispy skin, avoid basting during the last 20
  minutes of roasting.
• 8 Remove from the oven and transfer the chicken to a serving platter.
• 9 Allow to rest for 5 minutes before serving.
• 10 If desired, retain the juices for using to make homemade gravy (*see notes).

Nutrition Info