Oven Roasted Whole Chicken
Crispy, juicy, flavorful over roasted chicken.
Servings: 5 servings
Calories: 519kcal
Cost: $7
Equipment
- oven roasting pan
- turkey baster
- small bowl
- measuring spoons
Ingredients
- 5 pound whole chicken It should be defrosted, see notes above.
- 1 tbsp Paprika
- 1 tbsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp basil
- 1 tbsp cooking spray I like Trader Joe's EVOO spray but you can also use oil that is not in a spray form. You can use a brush to brush on the oil.
- 5 cups bone broth
What To Use To Stuff The Chicken
- 1 whole onion
- 5 sticks fresh rosemary
- 10 sticks fresh thyme
- 1 whole lemon
Instructions
- Next, take the giblets out of the chicken in the breast cavity. They should be in a bag. You can throw them away or use them for soups.
- Now, place the chicken in a roasting pan, breast side facing down. I like using a roasting pan because it will evenly cook the chicken on both sides.
- Pat dry the chicken with paper towels. *Note I do NOT wash the chicken. I feel that any bacteria on it will be killed off in the oven. For me it is not worth getting the raw chicken everywhere.
- Now, mix the dried spices in a bowl.
- Spray the chicken on both sides with cooking oil of choice. If you do not have a cooking spray you can take a brush and brush on the oil. Make sure to oil both sides.
- Next, you want to sprinkle the spices all over the chicken.
- Be sure once you are done adding the spices, the chicken ends up with the breast face down.
- Now, cut an onion and lemon in half and stuff the chicken with the onion, lemon, thyme, and rosemary.
- OPTIONAL: but highly recommended, tie the legs up and together. This will help the chicken cook evenly. You can use twine or sewing string.
- Lastly, add the broth to the bottle of the pan and place it in the oven for 85 minutes. I suggest adding a meat thermometer. The best way to tell if the chicken is done is once it reaches 165 degrees.
- If you do not have a thermometer you can cut into it and see once the 85 minutes is up; however, I highly suggest getting a meat thermometer.
- Bast the turkey with the bone broth on the bottom of the pan every 20 minutes to ensure that the turkey does not get dried out.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store in the fridge for you to 5 days!
Nutrition
Serving: 5slices | Calories: 519kcal | Carbohydrates: 2g | Protein: 46g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1604mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg