Whole Roasted Chicken
Ingredients
- 1 whole chicken (3 ½-4 lbs.)
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp dried thyme leaves, crushed
- 4 carrots
- 2 large red or russet potatoes
Instructions
- Wash hands with soap and water.
- Preheat oven to 350ºF.
- Lightly spray a roasting pan or baking dish with oil or wipe it with oil using a paper towel. Before handling the raw chicken, cut several pieces of string for tying the chicken.
- Remove and discard giblets and neck from chicken cavity. Remove skin if desired and trim excess fat using kitchen shears or a knife. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on your meat cutting board; brush or wipe with oil using a brush or paper toweling. Do not rinse raw poultry.
- Wash hands with soap and water after handling uncooked chicken.
- Combine flour, paprika, garlic powder, salt, black pepper and thyme in a small bowl. Mix well.
- Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in the baking dish.
- Wash hands with soap and water after handling uncooked chicken.
- Scrub carrots and potatoes with a clean vegetable brush under running water. Cut carrots into 1-inch pieces and potatoes into 2-inch cubes. Toss with leftover seasoning or simply salt and pepper, if desired. Arrange carrots and potatoes around chicken.
- Bake until the internal temperature reaches 165 ºF on food thermometer.
- Remove from oven, let rest 10 minutes. Place the chicken on a clean serving plate when finished cooking.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.