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Prep
10m
Cook
1h 20m
Total
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Place the oven rack in the lowest position and preheat the oven to 425°F. In a small bowl, combine the paprika, dried thyme, fresh minced garlic (or dried garlic), onion powder, salt, and pepper. Stir until evenly mixed.
2 tsp Paprika
1 1/2 tsp Dried thyme
1 tbsp Fresh garlic
1 tsp Onion powder
1 tsp Salt
1/2 tsp Black pepper
Step 2
Remove the giblets from the chicken cavity. Pat the chicken completely dry with paper towels. Truss the chicken if desired for more even cooking. Place the chicken in a roasting pan, baking dish, or cast-iron skillet.
1 lb Whole chicken
Step 3
Brush the entire outside of the chicken with the olive oil. Evenly rub the spice mixture over the surface of the bird, coating all sides.
2 tbsp Olive oil
Step 4
Roast uncovered until the internal temperature reaches 165°F in the thickest part of the chicken, approximately 70 to 80 minutes. Begin checking the temperature around 65 minutes. Baste every 15 to 20 minutes with the pan juices or additional olive oil to prevent over-browning and keep the skin moist.
Step 5
Remove from the oven and allow the chicken to rest for 10 minutes before carving.
For
4
M
I
2
tsp
Paprika
1 1/2
tsp
Dried thyme
1
tbsp
Fresh garlic, minced, or 2 tsp dried garlic
1
tsp
Onion powder
1
tsp
Salt
1/2
tsp
Black pepper, freshly ground
1
lb
Whole chicken, 4 to 5 pound
2
tbsp
Olive oil
Only visible to you
Made it?
Cancel
Prep
10m
Cook
1h 20m
Total
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Place the oven rack in the lowest position and preheat the oven to 425°F. In a small bowl, combine the paprika, dried thyme, fresh minced garlic (or dried garlic), onion powder, salt, and pepper. Stir until evenly mixed.
2 tsp Paprika
1 1/2 tsp Dried thyme
1 tbsp Fresh garlic
1 tsp Onion powder
1 tsp Salt
1/2 tsp Black pepper
Step 2
Remove the giblets from the chicken cavity. Pat the chicken completely dry with paper towels. Truss the chicken if desired for more even cooking. Place the chicken in a roasting pan, baking dish, or cast-iron skillet.
1 lb Whole chicken
Step 3
Brush the entire outside of the chicken with the olive oil. Evenly rub the spice mixture over the surface of the bird, coating all sides.
2 tbsp Olive oil
Step 4
Roast uncovered until the internal temperature reaches 165°F in the thickest part of the chicken, approximately 70 to 80 minutes. Begin checking the temperature around 65 minutes. Baste every 15 to 20 minutes with the pan juices or additional olive oil to prevent over-browning and keep the skin moist.
Step 5
Remove from the oven and allow the chicken to rest for 10 minutes before carving.
For
4
M
I
2
tsp
Paprika
1 1/2
tsp
Dried thyme
1
tbsp
Fresh garlic, minced, or 2 tsp dried garlic
1
tsp
Onion powder
1
tsp
Salt
1/2
tsp
Black pepper, freshly ground
1
lb
Whole chicken, 4 to 5 pound
2
tbsp
Olive oil
Only visible to you
Made it?
Cancel
