Whole Herb Roasted Chicken
This Whole Herb Roasted Chicken is slathered with olive oil, parsley, garlic powder and paprika!
When I get to the grocery store, I try my very best to stay along the outside of the aisles in an attempt to eliminate processed foods. Potato chips are my junk food weakness and I just lose all self control while in those aisles.
Even while I’m sticking to the produce, seafood, meat, dairy and deli areas of the grocery store, I get side tracked, especially if I don’t have a list.
During my last trip to the grocery store, I bought a whole chicken for no reason. I had no idea what I wanted to do with this chicken, no recipe in mind, no one coming over to share said chicken with. I just wanted it.
So I bought it and when I got home I thought: “Why did I buy a whole $#@!*&% chicken?”
Eventually I decided I would roast this chicken in the oven with a herb rub of garlic powder, parsley and paprika. The rub is something that my Aunt Sandy made once and I couldn’t get enough of it. You can also use it to roast vegetables. For this meal, I roasted the chicken, red potatoes and carrots with the same rub.
Granted, I have no idea what I’m doing so at this point I’m flying by the seat of my pants. I rarely handle meat and a whole chicken is kind of gross. I removed the giblets and shoved an apple in their place. A quick Google search told me to place some aromatic food items up this chicken’s derrière, something like garlic and a whole lemon. I didn’t have any lemons or garlic cloves so I reached for the apples on the counter.
After all was said and done, this chicken was pretty dang tasty. Next time I’d probably forgo the whole chicken and opt for thighs!
This Whole Herb Roasted Chicken recipe is perfect for an intimate meal. Depending on how large your bird is, you might have to leave it in the oven for longer. If your bird is on the small side you won't be able to feed more than 2-3 people so make sure to buy multiple chickens if you are entertaining. The ingredient amounts below should cover an entire 4lb chicken, potatoes and carrots so be sure to double if you are roasting two chickens.
Prep Time: 15 min
Cook Time: 1 hour 45 min
Total Time: 2 hours
1 4lb whole chicken
1 apple or lemon
4-5 red potatoes, cubed
4 -5 carrots, sliced
6 Tbsp paprika
4 Tbsp parlsey
4 Tbsp garlic powder
4 Tbsp olive oil
Preheat the oven to 350 ° F.
Remove the giblets from the chicken. Wash and pat the chicken dry and set aside on a baking sheet or dish. Add aromatic produce in place of the giblets, such as an apple or a lemon - cut in half.
While leaving the skin on, cut the potatoes into cubes and slice the carrots. Set aside.
Mix together the paprika, parsley and garlic powder. Add olive oil to the herbs. Using your hands, add the mixture to the potatoes and carrots. Place coated vegetables on a separate baking dish and bake in the oven (on the same 350 ° F temp) for about 30 -45 minutes, turning occasionally to brown all sides.
Rub the rest of the herb mixture onto the chicken, making sure to get all of the hidden areas. (ie. Under the wings and legs.)
Place the chicken onto a baking sheet or a baking dish. Put into the preheated oven on a separate rack than the vegetables and cook for an hour and 45 minutes for a 4lb chicken. If your chicken weighs more, increase your cooking time by weight. The general rule of thumb is to roast for 20 minutes per pound, plus an additional 15 minutes.
The chicken is fully cooked once a a meat thermometer reads 165 ° F when inserted into the thickest part of the chicken.
Remove the chicken from the oven. Cover it with tin foil and let rest for 10-15 minutes. Slice chicken and serve with potatoes and carrots.