Roasted Chicken Recipe

Roasted chicken is generously seasoned with a flavorful rub and then cooked to juicy perfection in the oven. Learn how to roast a whole chicken with this incredibly easy recipe.

📝 Ingredients

• 1 4 1/2 -5 pound whole chicken, (cleaned, giblets removed from the cavity, pat dry with a paper towel)
• kosher salt, (I use Diamond Crystal)
• freshly cracked black pepper
• 1 pound radishes
• 3/4 pound yellow onion, (rough chopped)
• 1 large lemon, (each half quartered)
• small bunch fresh thyme
• 1 head garlic, (halved width-wise)
• 1 1/2 tablespoons smoked paprika, (plus more for vegetables)
• 3 tablespoons ,olive oil (plus more for vegetables and chicken)
• 2 teaspoons ground cumin, (plus more for vegetables)
• 2 teaspoons urfa chili
• 1/2 large lemon, (zested)
• 3 cloves garlic (grated with microplane)

👨‍🍳 Instructions

1. 1Remove chicken from the refrigerator 1 hour before roasting.
2. 2Preheat oven to 425°F.
3. 3Prepare the rub. Place rub ingredients in a bowl and mix to combine. Set aside.
4. 4Prepare vegetables; clean radishes, removing the tops and ends. Halve if they are on the larger side, keep whole if they're smaller. Place onions, radishes and ¾ of lemon in the skillet and drizzle with 1 tablespoons olive oil. Season generously with salt and pepper, and season to your liking with smoked paprika and cumin. Mix to combine then spread vegetables in an even layer.
5. 5Prepare the chicken. I usually have a bowl of salt and black pepper off to the side to grab from when seasoning the chicken as a food safety precaution. If you prefer, you can wear gloves during this step.Gently lift the skin of the chicken, throughout the body. Season generously below the skin first with salt and pepper. Next, season above the skin generously with salt and pepper again. Lastly, season the chicken with the rub, distributing all over the chicken and under the skin.
6. 6Pour about ½ tablespoon of oil in the cavity of the chicken then season the cavity with salt and pepper. Stuff the cavity with remaining lemon, garlic halves, small bunch of thyme and some onion. Finish with a little more salt and olive oil.
7. 7Use kitchen twine to truss chicken (i just tie a simple knot at the end of the drumsticks) together and tuck the wing tips into the bird. Drizzle the top of the bird with olive oil
8. 8Place in the preheated oven and roast for 1 hour and 15 minutes, basting at the 45 minute, 1 hour mark, and just before resting. The chicken is ready when the thickest part registers at 165°F and juices in the thigh and drumstick area run clear. To ensure perfectly cooked chicken, use a meat thermometer.
9. 9Once cooked, remove from the oven and rest for 15 minutes, uncovered. Carve chicken and serve with roasted vegetables. Enjoy!