By Amanda Spencer
Preheat the oven to 375°F (190°C).
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
Pat the chicken dry with paper towels. This helps create a crispy skin.
Rub the olive oil all over the chicken, then season generously with the spice mixture, making sure to cover all surfaces, including under the skin where possible.
Cut the lemon in half and place it inside the cavity of the chicken. This adds flavor during cooking.
Place the chicken on a rack in a roasting pan or on a rotisserie spit if your oven is equipped. Pour the water into the bottom of the roasting pan.
If using a rotisserie attachment, follow the manufacturer's instructions. Alternatively, roast the chicken in the oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.
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This Dinner Main Course Poultry recipe is ready in 1 hour 30 minutes and features Whole chicken, Olive oil, Salt and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 375°F (190°C).
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
Pat the chicken dry with paper towels. This helps create a crispy skin.
Rub the olive oil all over the chicken, then season generously with the spice mixture, making sure to cover all surfaces, including under the skin where possible.
Cut the lemon in half and place it inside the cavity of the chicken. This adds flavor during cooking.
Place the chicken on a rack in a roasting pan or on a rotisserie spit if your oven is equipped. Pour the water into the bottom of the roasting pan.
If using a rotisserie attachment, follow the manufacturer's instructions. Alternatively, roast the chicken in the oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.
Calories per Serving: 450
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