The Dirty Apron’s whole roasted chicken
David Robertson, The Dirty Apron
Published Thursday, September 3, 2015 10:33AM PDT
Last Updated Wednesday, September 23, 2015 3:48PM PDT
Whole roasted chicken
- 1 Whole Chicken
- 1 Lemon (quartered)
- 4 Sprigs Thyme
- 1 Bulb Garlic (cut in half)
- 2 Tbsp Butter (room temperature)
- 1 Tbsp Smoked Paprika
- Salt & Pepper
Preheat the oven to 400°F.
Stuff whole chicken with a half of the garlic bulb, lemons and thyme. Season all over with salt, pepper and smoked paprika and rub with butter on the outside skin. Add some olive oil as well if desired.
Place in preheated oven.
Use a meat thermometer and place between the breast and the leg of the chicken, once it reads 160°F the bird can be removed from the oven and allowed to rest.
Optional: With this recipe in a roasting pan you can add small nugget potatoes, onions, carrots, or any other root vegetable. They will also be nicely roasted by the time the chicken is done.