Description
Juicy, crispy roast chicken, simple to make yet impressive. Perfect for a weeknight dinner or special occasion.
Ingredients
Units
Scale
- 1 whole chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried parsley
- 1 chicken bouillon cube
- 1 cups (250 ml) warm water
- 1 large baking pan
- sharp knife
Instructions
- Preheat oven to 392°F (200°C).
- In a small bowl, combine all spices and dilute a bouillon cube in warm water.
- Trim excess fat from the chicken legs.
- Separate the chicken skin from the breasts using a knife or your hands.
- Rub the spice mixture under the chicken skin of the breasts and drumsticks.
- Rub the remaining spice mixture over the entire chicken.
- Place the chicken in a roasting pan.
- Pour a quarter of the bouillon into the pan; reserve the rest.
- Roast the chicken in the center of the oven.
- Every 30 minutes, spoon the melted fat over the chicken.
- After 1 hour, flip the chicken and cook for 30 minutes more.
- Flip the chicken again and finish roasting breast side up.
- Roast for a total of 2 hours (adjust cooking time based on chicken weight).
- Remove chicken from oven and let cool for 5 minutes before carving.
Notes
- For even cooking, ensure your chicken is at room temperature before roasting.
- To make gravy, use the pan drippings and the reserved bouillon to make a rich sauce.
- Leftover chicken can be shredded and used in salads, soups, or sandwiches for up to 4 days when stored properly in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150