AuthorMarla MeridithThe Perfect Roast Chicken recipe is essential for any home chef. Use it in so many recipes and enjoy on it's own!
Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
Line a baking tray with foil, or lightly grease a roasting pan.
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
Brush the outside of the chicken with the melted butter, olive oil and wine.
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.
Ingredients
Directions
Preheat the oven to 425 degrees Fahrenheit with the rack in the middle.
Line a baking tray with foil, or lightly grease a roasting pan.
Remove the chicken giblets and remove any excess fat and leftover feathers. Rinse the chicken inside and out with cold water. Pat the outside dry with paper towels.
Season the cavity with salt & pepper. Stuff with the bunch of rosemary or thyme, and one half of lemon, and the head of garlic.
Brush the outside of the chicken with the melted butter, olive oil and wine.
Liberally sprinkle the outside of the chicken with salt, pepper, garlic powder and smoked paprika.
Roast the chicken for 1 hour 15-20 minutes, basting half way through cooking time. Bake until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it as desired.
