Roasted Chicken
A classic dish that yields tender, juicy meat with crispy skin, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 1 whole (3 to 4-pound) whole chicken Choose an organic or free-range chicken for better flavor.
- 2 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp ground sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp celery seed
- 1 tsp paprika
- ¼ tsp dry mustard
- 2 large bay leaves
- 4 Tbsp sunflower oil Can substitute with olive oil.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- In a small bowl, mix the salt, black pepper, ground sage, garlic powder, dried parsley, celery seed, paprika, and dry mustard.
- Rub the sunflower oil all over the chicken. Then, sprinkle the seasoning mix evenly over the chicken.
- Place the bay leaves inside the cavity of the chicken.
- Put the chicken in a roasting pan, breast side up.
Cooking
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Once finished, let the chicken rest for 10-15 minutes before carving.
Notes
For extra crispy skin, try roasting at a higher temperature for the last 10-15 minutes. Letting the chicken rest before carving helps keep it juicy.