Easy, Healthy, & Delicious Oven Roasted Chicken

As a mother, I am constantly looking for recipes that will have my kids wanting seconds. Sometimes just a recipe that I can at least get them to try. This can be pretty difficult at times when my kids prefer a menu consisting of only elbow noodles and cheese. Other than the infamous cheesy macaroni, I am a stickler for an easy recipe that includes chicken. We love chicken in our house. Shoot, I love it even more due to the fact that it is actually something that my kids will eat! Once I find a good chicken recipe, I hold onto it for dear life. This recipe is one of those.

A whole chicken and some spices is all you really need. It was in and out of the oven in less than an hour and had my kids ready to eat it before the timer went off. Yes, it really does smell that good! Another great thing about using this recipe is that you can use the meat for other recipes. I have made a homemade chicken salad as well as in soups.

You can also prep this chicken for other meals down the road. Once you pull the meat off the bone, place it in a freezer Ziploc bag. Store it in the freezer for up to 3 months. I have done this for when I am wanting to make chicken pot pie later in the month and did not feel like using all the meat at one dinner.

I went for some fresh rosemary on our oven roasted chicken, but that can be left out. The absent rosemary will not change the taste of the chicken enough to even make a difference.

The options are endless with this Oven Roasted Chicken. So, get to the store for these simple ingredients!

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Easy, Delicious, & Healthy Oven Roasted Chicken

This easy, delicious, & healthy oven roasted chicken recipe is a must save for those recipe boxes. This whole chicken is in and out of the oven in less than an hour and a crowd-pleaser. With it being a favorite among my children, it is one of my top favorite chicken recipes.

Prep Time

5 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Poultry

• 1 4-5 pound whole chicken

Baking & Spices

• 2 teaspoons paprika
• 1 teaspoon Black Pepper
• 2 teaspoons Salt
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon Garlic Powder
• 2 tablespoons olive oil
• 2-3 twigs fresh rosemary

Prep Time 5 minutes Cook Time 45 minutes Servings people Ingredients Poultry 1 4-5 pound whole chicken Baking & Spices 2 teaspoons paprika 1 teaspoon Black Pepper 2 teaspoons Salt 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon Garlic Powder 2 tablespoons olive oil 2-3 twigs fresh rosemary

Instructions

1. Move your oven rack to the lowest position; preheat oven to 425 degrees. Line a baking dish with parchment paper.

   
2. In a small bowl, mix all the dry ingredients. Set to the side.

   
3. Remove the giblets if they are inside the whole chicken. Rinse the chicken with cold water, inside and out, before placing into the baking dish. Brush the outside of the chicken with the olive oil.

   
4. Rub the spice mixture all over the outside of the chicken. If you are wanting to use the fresh rosemary twigs, place a few on top of the chicken

   
5. Bake uncovered for 35-40 minutes or until the internal temperature reaches 165 degrees. Allow chicken to rest for at least 5 minutes before cutting. Don't forget to remove the rosemary twigs before eating!

   

Recipe Notes

If you are wanting to cook 2 whole chickens at the same time, increase your cooking time to about 70-80 minutes or until internal temperature reaches 165 degrees.

This whole chicken can be prepped the night before: chicken can sit in the refrigerator for up to 24 hours after the spices have been rubbed on. I know some of us like the marinating process 😉

 

 

 

 

 

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