Simple Whole Roasted Chicken Recipe
Making oven roasted chicken is easy and doesn’t take too long! I love that I can place it in a roasting pan and in the oven and don’t need to tend to it while it’s cooking.
Servings: 4 people
Calories: 168kcal
Equipment
- Kitchen Knife
- Cutting Board
- Baking Dish
Ingredients
- 4 lb whole chicken
- 4 tsp olive oil
- 2-3 cloves garlic
- 2 tbsp dried rosemary
Instructions
- Prepare your chicken by carefully unwrapping it over the sink. Make sure the chicken's cavity is cleared of the giblet packaging, if it came with one. The giblets can be used to make stock, gravy, or they can be discarded. 4 lb whole chicken
- Using paper towels, pat the chicken dry and set the chicken on top of a rack that fits inside your roasting pan.
- Drizzle olive oil onto the chicken skin, then rub the skin with rosemary and garlic. 4 tsp olive oil 2-3 cloves garlic 2 tbsp dried rosemary
- Bake the chicken at 350 degrees until an internal temperature reads 165º F and the juices run clear. My 3.5 pound chicken took 90 minutes, but you may need to adjust your cook time if you have a larger bird.
- Remove the chicken from the oven and let rest for 10 - 20 minutes before shredding or slicing.
Nutrition
Calories: 168kcal | Carbohydrates: 1.8g | Protein: 21.4g | Fat: 8.1g | Saturated Fat: 1.6g | Cholesterol: 59mg | Sodium: 41mg | Potassium: 209mg | Fiber: 0.8g | Sugar: 0g | Calcium: 35mg | Iron: 1mg