Oven Roasted Chicken

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Try this Oven Roasted Chicken that is moist, tender and perfectly cooked with very little effort. Using my dried herbs from our garden made a wonderful combination of flavors. I baked my chicken breast side down. All the juices from the dark meat flows right into the white meat making it so flavorful and moist.

 

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Ingredients

 

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Remove the neck and gizzard from

inside the cavity and discard.

 

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Rinse the chicken inside and out.

 

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Using a paper towel, pat the chicken dry.

 

 

Salt and pepper the inside cavity.

Place chicken in a heavy baking dish or pan.

 

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Using oven safe string, tie the legs

together and tie the wings tight against

the chicken. Using toothpicks, close

up the cavity with the tail.

 

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Sprinkle paprika on the breast side

of the chicken and rub it all around.

Sprinkle dried rosemary, dried thyme,

salt and pepper over breast side.

 

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Turn the chicken over, breast side down.

You will be cooking this breast side down.

Sprinkle the entire back side with paprika

and rub it all over. Sprinkle with dried

rosemary, dried thyme, salt and pepper.

 

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Bake, uncovered, in a preheated

425 degree oven for 50 – 60 minutes

or until thighs are about 185 degrees and

the breast is about 175 degrees. There

should be no pink remaining on the meat.

 

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Let the chicken sit for 15 minutes

before cutting into pieces then serve.

 

Oven Roasted Chicken

http://www.InDianesKitchen.com

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Ingredients

  • 1 whole chicken, let it sit at room temperature for 30 minutes before preparing
  • salt
  • pepper
  • dried rosemary
  • dried thyme
  • paprika

I don’t measure the spices. Just sprinkle a light even coating of them all over the chicken skin on both sides of the chicken.

Directions

  1. Preheat oven to 425 degrees.
  2. Remove the neck and the gizzard from the inside cavity.
  3. Rinse the chicken inside and out.
  4. Pat the chicken completely dry with a paper towel.
  5. Place the chicken in a heavy dish or a pan.
  6. Salt and pepper the inside cavity, about 1/4 tsp each
  7. Using oven string, tie the legs together and tie the wings to the body.
  8. On the breast side, sprinkle paprika all over the chicken. Rub the paprika all over the breast side of the chicken. Sprinkle with dried rosemary, dried thyme, salt and pepper.
  9. Turn the chicken over, breast side down. You will be cooking this breast side down. Sprinkle with paprika and rub it all over the back side of the chicken. Sprinkle with dried rosemary, dried thyme, salt and pepper.
  10. Bake for 50-60 minutes or until the breasts are about 175 degrees and the thighs are about 185 degrees. (Cook approximately 20 minutes per pound.) There should be no pink left on the meat.
  11. Let the chicken rest for 15 minutes, then cut into pieces and serve.

http://www.InDianesKitchen.com

 

 

 

 

 

 

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Categories: Chicken

50 Comments »

  1. This looks delicious, Diane! I noticed you mentioned that the dried herbs are from your garden. How do you dry the herbs yourself? Do you find that there is a difference in taste from freshly dried herbs, compared to store bought dried herbs?

    Liked by 1 person

    • Huge difference because the stores are rarely fresh dried. You wouldn’t believe the color difference from mine to store bought. I keep mine for up to a year. I have a blog on dehydrated herbs. In my search box type Dehydrated Herbs and it explains how.

      Liked by 1 person

    • You need to cook it by temperature, not weight. Place your thermometer in the thickest part of a thigh and when it reads 190 degrees check the breast, it should be 180 degrees. I set my timer for 50 minutes then I keep checking every few minutes so it doesn’t go over the temperature. I don’t even know how much mine weighed but this one took 58 minutes. The skin was crispy and the inside was juicy and tender.

      Like

  2. Now that looks easy to do, looks and sounds delicious. I do love roasted chicken. What a great idea to cook breast down, I would never have thought of that. You may have just inspired me to give this a go.

    Liked by 1 person

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