1 whole chicken
1/2 onion, cut into wedges
4 cloves garlic, minced
1 handful fresh thyme, rosemary or parsley
1 1/2 tbsp olive oil
1 tsp kosher salt
1/2 tsp ground pepper
1 tsp garlic powder
1/2 tsp paprika
Preheat oven to 425 degrees.
Prepare a large roasting pan with a rack. Remove giblets from chicken, rinse chicken, pat dry with paper towel and place on rack in roasting pan, breast side up.
Place onion, garlic and herbs into cavity. Rub chicken with olive oil. Combine Ina small bowl and salt, pepper, garlic powder and paprika and season chicken with mixture, rubbing in.
Roast 1 1/2 to 2 hours depending on size until chicken is browned and internal temperature reaches 180 degrees.
Remove chicken from oven, cover and let rest 10 minutes before carving.
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