Simple Roasted Chicken and Vegetables
Roasting a chicken is a simple go-to meal in my house. It only takes a few minutes to prep and then leave in the oven for the next hour. The high oven temperature leaves you with crispy skin and juicy meat! Delicious!!
Equipment
- Roasting Pan, Cast Iron Skillet, Dutch Oven, or 9x13 Flameproof Baking Dish
Ingredients
- 1 5lb Whole Chicken
- 2 tbsp Avocado Oil (coconut oil, extra virgin olive oil, or butter)
- 1 tsp Paprika
- 1/2 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- Carrots
- Baby Potatoes
Instructions
- Preheat oven to 425 degrees.
- Remove giblets from chicken, rinse chicken inside and out with cold water, and pat dry with paper towels. *
- Brush entire chicken with Avocado Oil.
- Season chicken with seasoning and place in roasting pan breast side up
- Tuck wings behind back and tie legs with cooking string.
- Layer potatoes and carrots (or vegetables of your choosing) around the chicken and drizzle with oil, salt, and pepper.
- Place in preheated oven for 1 hour and 15 minutes.
Notes
All of the juices should run clear, not pink, when you cut into it. If you’re super fancy, you can use an instant-read thermometer, inserted in thickest part of thigh, and should read 165 degrees.
*Side Note: The newest advice by the CDC says NOT to rinse your chicken. Rinsing the chicken can spread bacteria in and around the sink. I, however, will continue rinsing because I think all of the "goo" in the packaging and on the chicken is gross. Ha! Don't worry! I will ensure everything in the sink is properly sanitized afterwards.