Whole Roasted Chicken baked in the oven is crispy outside while tender and juicy inside. The recipe is super easy and comes out perfect every single time! Plus, it’s Whole 30, Paleo, and Keto diets approved!
- 3 1/2 pounds whole chicken
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/3 teaspoon cayenne pepper
- 1 lemon (cut in 4 pieces)
In a small mixing bowl, mix together salt, dried oregano, dried thyme, smoked paprika, cayenne pepper, and extra-virgin olive oil and set aside.
Rinse the chicken and remove the giblet bag. Pad dry with paper towel and place on a plate.
Pour the seasoning mix over the chicken, and using your hands, rub it all over the skin.
Cut a lemon in four pieces and place it inside the cavity of the chicken. Then, using a chicken twine, tie the legs together.
Place it in a baking dish or a cast iron skillet and bake uncovered for about 90 minutes.
The timing really depends on the oven temperature and the chicken weight. With my experience, I found that 375°F will give you the best results. Every time I cooked the chicken, it came out perfect; crispy outside while still being tender and juicy inside.
When the chicken is done, check its internal temperature using a meat thermometer. It should be at least 165°F. Though, I like mine to be at least 175-180°F to make sure it’s all cooked through.
- Serving Size: 1 person
- Calories: 301
- Sugar: 1.6
- Sodium: 955.4
- Fat: 19.3
- Saturated Fat: 4.5
- Trans Fat: 0.1
- Carbohydrates: 4.8
- Fiber: 0.5
- Protein: 27.5
- Cholesterol: 83.5
Keywords: How to Roast a Whole Chicken