Easy Oven Roasted Chicken Recipe
My recipe for oven-roasted chicken is easy, healthy, and I think it tastes better than any rotisserie chicken that I've bought from the grocery store.
Equipment
- oven
Ingredients
Roasted Chicken
- 1 whole chickens between 4-5 pounds
- 1 heads of garlic tops of garlic removed
- ½ lemon
- ¼ white onion
- 3 sprigs of parsley or herb of your choice
- 2 tablespoon oil olive oil or avocado oil
- 1 tablespoon butter optional
- 1 tablespoon coarse salt
- ½ tablespoon black pepper
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1 ½ tablespoon chili lime seasoning please see note
Roasted Vegetables
- ½ lb potatoes
- 2 red onions
- 2 heads of garlic
- ½ lb carrots
Instructions
Step 1: Prepare the Chicken
- Remove the giblets from the chicken cavity and discard them.
- Wash and pat the chicken dry with paper towels.
- Place the chicken on a baking sheet double lined with aluminum foil.
- (Optional) Trim any loose skin around the chicken cavity and clip the wing tips.
Step 2: Season the Chicken
- Rub the chicken with oil, including the undersides.
- Generously sprinkle chili lime seasoning, brown sugar, cinnamon, coarse salt, and black pepper all over the chicken, including under the skin if desired.
- Optional: for added richness, brush the chicken with melted butter or place 1 tablespoon of butter under the skin.
Step 3: Stuff the Chicken
- Fill the chicken cavity with half a lemon, ¼ of an onion, 3 sprigs of parsley, and an entire head of garlic. You can substitute other aromatics as desired.
Step 4: Prepare the Vegetables
- Peel and cut the vegetables. Place the vegetables in the baking pan around the chicken.
- Drizzle generously with oil, and sprinkle on salt, pepper, and extra chili lime seasoning if desired.
Step 5: Roast the Chicken and Vegetables
- Preheat the oven to 425 degrees Fahrenheit.
- Optional: set your timer to 70 minutes, then remove the aromatics from the cavity of the chicken in order for them to become golden in color with the rest of the vegetables.
- Roast the chicken and vegetables for 80-90 minutes, depending on the size of the chicken.
Step 6: Check for Doneness and Serve
- Insert a knife into the thickest part of the thigh, and if the juices run clear, or if a thermometer inserted into the same area reads 165 degrees Fahrenheit, the chicken is cooked through.
- Let the chicken rest for 10 minutes before carving. Cut the chicken into serving sized pieces and serve with roasted vegetables drizzled with the pan juices.
Video
Notes
I use chili lime seasoning from Trader Joe's. The main ingredients are sea salt, chili pepper, red bell pepper, lime juice powder, and citric acid.