Description
This oven roasted whole chicken is easier than it looks! Tender, juicy roast chicken that’s flavored with spices and perfect for your holiday table or any time. Totally gluten-free and dairy-free too!
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground paprika
- 1 whole chicken (approximately 4 pounds)
- 1 onion, peeled and roughly cut into large pieces
- 1 lemon, quartered
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Combine Oil and Spices: Combine olive oil, salt and spices in a bowl.
- Coat Chicken with Oil-Spice Mixture: Use a spoon to loosen the chicken skin, then hold the chicken upright, drizzling the oil-spice mixture under the chicken skin. Next drizzle the chicken all over with the olive oil-spice mixture.
- Preheat Oven: Preheat the oven to 350F.
- Stuff Chicken and Place in Baking Dish: Stuff the lemon and onion pieces inside the chicken. Tie the chicken legs together with kitchen string. Add thyme and rosemary to the baking dish.
- Roast Chicken: Cover the baking dish with foil and bake the chicken in the preheated oven for around 90 minutes. This allows the meat to heat evenly and retain moisture. Make sure to baste the chicken with the juices released during cooking every 20 minutes. Remove the foil and increase the temperature to 400F for better browning and roast the chicken for another 20 to 30 minutes to create a golden crust. Cook the chicken until the internal temperature reaches 165F in the thickest part (either the chicken breast or thigh) – this will ensure that it is cooked through.
(TIP: Another way to check that the chicken is fully cooked is to slice it in the breast and if the juices run clear (i.e. no blood or red juices), that means that the chicken is done.)
Notes
Olive Oil: I like using extra virgin olive oil, but you may also use melted dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular melted butter instead.
Spices: I used a mix of ground coriander, granulated garlic, ground paprika and salt. However, feel free to use other types of spices that you prefer (such as onion powder, ground cayenne pepper, etc).
Chicken: Since we are making a recipe for whole roasted chicken, a whole chicken is essential (approximately 4 pounds in weight).
Onion: I used a yellow onion, but you may also use white onion or red onion instead. Cut it into big pieces, this is for stuffing the chicken.
Lemon: Wash then cut the lemon into quarters or big pieces. This is for stuffing the chicken and to give it flavor.
Herbs: I like using fresh herbs such as fresh thyme and fresh rosemary, but go ahead and use other herbs such as oregano if you like.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
