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The Best Roasted Chicken

The Best Roasted Chicken

The Best Roasted Chicken is a classic recipe for roasted chicken infused with citrus and fresh herbs that’s easy to make and absolutely delicious. Plus, it’s a one pan meal with roasted carrots and potatoes decorating your pan. You don’t have to be intimidated by roasting a full bird – this post walks you through it step-by-step! 

Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Dairy Free

Ingredients

Scale
  • 1 5-lb whole roasting chicken, organic if desired
  • 4 medium yukon gold potatoes, cut into wedges
  • 5 carrots, peeled and cut into 3-inch oblong slices
  • 2 tablespoons olive oil, divided
  • 1 medium orange, halved
  • 2 large shallots, halved (may substitute yellow onion)
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt 
  • ½ teaspoon black pepper
  • ½ cup roughly chopped parsley
  • ½ cup roughly chopped dill

Instructions

  1. Preheat the oven to 400°F. 
  2. Distribute the potatoes and carrots around the edge of the glass baking dish. Toss in 1 tablespoon of olive oil.
  3. Remove the innards of the chicken and pat your chicken dry. Do not rinse it. Stuff the orange and shallots inside the chicken.
  4. Sprinkle the chicken on both sides and inside the cavity with smoked paprika, dried oregano, garlic powder, salt and pepper. Don’t forget behind the legs! Rub the chicken with the parsley and dill, sprinkling extra inside the cavity too. Drizzle with 1 tablespoon of olive oil and rub all over the skin.
  5. Roast at 400°F. Check the chicken after 1 hour and 30 minutes to 2 hours. The chicken is done when the internal temperature reaches 165°F. If the skin is getting too crispy, cover the chicken with tin foil and continue to cook until done and the internal temperature reaches 165°F. Enjoy!

Notes

  • A larger chicken will require longer cooking time. You may need to “tent” the chicken with tin foil to ensure the skin doesn’t burn.