Oven Roasted Chicken
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.
Ingredients
Remove the neck and gizzard from
inside the cavity and discard.
Rinse the chicken inside and out.
Using a paper towel, pat the chicken dry.
Salt and pepper the inside cavity.
Place chicken in a heavy baking dish or pan.
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.
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.
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.
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.
Let the chicken sit for 15 minutes
before cutting into pieces then serve.
Oven Roasted Chicken
http://www.InDianesKitchen.com
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
- Preheat oven to 425 degrees.
- Remove the neck and the gizzard from the inside cavity.
- Rinse the chicken inside and out.
- Pat the chicken completely dry with a paper towel.
- Place the chicken in a heavy dish or a pan.
- Salt and pepper the inside cavity, about 1/4 tsp each
- Using oven string, tie the legs together and tie the wings to the body.
- 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.
- 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.
- 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.
- Let the chicken rest for 15 minutes, then cut into pieces and serve.
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Categories: Chicken
Your chicken looks delicious but in India what we can do just remove the skin and add indian spices along with food colour.
You eat it healthy! Here we are bad and love the skin…lol
I’ll have to try cooking the chicken breast side down. I love home roasted chicken, but I do find the breast is often dry- maybe breast down will help.
This way it is so moist! Make sure you close the cavity (using the tail) with toothpicks too.
I always see you making roast chicken, what will you do on Thanksgiving? (just wondering, also I wanted to see you make turkey 🙂 ).
I cook turkey, stuffing, mashed potatoes and a vegetable
Cool!
Thank you!
amazing! I almost never buy whole chicken but this has inspired me!
Great as leftovers too! My husband ate the leftovers with rice the next day. Have a great week!
Another great tip that should surely make a difference in many ways. Thanks for sharing. Again, thanks for the likes on my blog.
You’re welcome and have a great week!
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?
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.
Great recipe………loved it 🙂
Thanks!
I will have to try this! Looks so good! Thanks for sharing.
Thank you for stopping by!
I have never cooked breast side down before. Will do next time.
It makes so much sense. Turkey too! It took me years to realize it….lol
I just tried roasting a chicken breast side down but I think it over cooked it and it was dry. How big is your chicken? Mine was a 5 lb.
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.
I’m going to try breast side down also! Looks good!
I made chicken and turkey my entire life breast side up. It’s how I was taught. Then I read somewhere to do it breast side down and it made so much sense!
It makes sense to me too!
Fascinating. I roasted a chicken last week and even made stock from the carcass. But I am intrigued to try it this way.
Try turkey too!
Great idea! I can’t wait to see what you do for Thanksgiving.
Hopefully get invited to my sons! Hahaha
Lol. True. Every one deserves a day off.
You can come to our house for Thanksgiving!! We’d love to have you!!
You can come to our Thanksgiving! We’d love to have you!!!
Awe you are so sweet!!! I’d have to bring the whole family with me though…lol
Really easy from your way! But it’s delicious, isn’t it! :))) Thank you.. I will try..
Yes it is! Thank you so much!
It’s nice!! Delicious…wanna to bit directly 🙂 So grateful for your recipe, thanks :*
Thank you! You are so sweet! Enjoy!
I love that you put cinnamon in your slow cooker chicken! I never thought of that!
Thanks!!!
Very simple explanations – Thak you for following my blog – amitiés – france 🙂
You’re welcome! Thank you!
I’m trying my breast side down chicken again today! This time I’ll only cook it for 50-60 minutes! I’ll let you know how it works! Love you!!!
Awesome just make sure there’s no pink inside since you don’t have a thermometer. If there is pink, put it bake in the oven.
Chicken is definitely my favourite roast. There’s something so homely about it.
I agree and the way it makes the house smell when it’s roasting is wonderful!
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.
I never like white meat because it is usually dry. This really helps! Do turkey their way too.
I am not fond of turkey but I do like chicken a lot. Thank you so much for sharing your tips and recipes.
You’re so welcome!