• Home
  • About The Girl
    • Privacy
    • Cookie Policy
    • Disclosure
  • Contact Me
  • Recipes
    • Main Course
    • Desserts
    • Cakes
    • Candies & Sweets
    • Cookies, Brownies & Bars
    • Pies & Pastries
    • Party
    • Slow Cooker
    • Holidays
    • Easter
    • Halloween
    • Holiday Cook Outs
    • Mardi Gras
    • Thanksgiving & Christmas
  • Shop

Girl Raised in the South

Grits, Gravy and the SEC



Simple Roasted Chicken

by Debbie

Share on X (Twitter) Share on Facebook Share on Pinterest

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Jump to Recipe·Print Recipe

Santa brought me a shiny new convection oven for Christmas, and I finally got around to reading the instruction booklet. I decided to make one of my favorite meals and it turned out perfectly! If you’re making this in a conventional oven  preheat to 425. Also, check your chicken for doneness at the end of our prescribed roasting time,  if you need to return it to the oven, do so in 15 minute increments.

Serve this roasted chicken up with root veggies and potatoes or your favorite side.  Left overs make perfect sandwich fare!

 roasted-chicken

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Chicken


★★★★★

5 from 2 reviews

  • Author: Debbie
  • Total Time: 1 hour 30 minutes
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 whole Chicken (Rinsed And Patted Dry (about 4.5 lbs))
  • Extra Virgin Olive Oil
  • Roasted Chicken Seasoning (recipe below)
  • 3 whole Lemons
  • 4 sprigs Rosemary
  • Salt And Pepper (to taste)

Instructions

  1. Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)
  2. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
  3. In a bowl, combine roasted chicken seasoning, lemon zest, rosemary, and salt and pepper to taste.
  4. Line a roasting pan with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
  5. Use your fingers to rub the extra virgin olive oil over the chicken, under the skin, and inside the cavity.
  6. Follow with the seasoning mixture and do the same, patting it into the skin.
  7. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.
  8. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin will be deep golden brown and juices will be sizzling.
  9. Remove from oven and tent with foil for 10 minutes or so to rest.
  10. Carve and serve.

Notes

You can add root veggies and potatoes to the pan if you like.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Chicken Seasoning Rub


★★★★★

5 from 2 reviews

  • Author: Debbie
  • Total Time: 10 minutes
Print Recipe
Pin Recipe

Description

Pantry seasoning rub perfect for roast Chicken


Ingredients

Scale
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chicken bouillon granules

Instructions

  1. Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended
  • Prep Time: 10 minutes
  • Category: Main
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

Share on X (Twitter) Share on Facebook Share on Pinterest

Categories: Main Course, Recipes

the PREVIOUS POST
the NEXT POST

Comments

  1. Paula @ Frosted Fingers says

    January 22, 2014 at 2:07 pm

    I have a chicken in the freezer. I’m going to make this after baby comes!

    • Debbie says

      January 22, 2014 at 2:08 pm

      its so simple, you’ll love the flavors too!

  2. Maureen | Orgasmic Chef says

    January 26, 2014 at 6:08 pm

    5 stars
    That is the most gorgeous looking chicken I’ve ever seen! Good grief that makes me SO hungry.

    ★★★★★

    • Debbie says

      January 29, 2014 at 8:45 am

      Thanks Maureen. Hope the temps down under have moderated some while we’re frozen up here!

  3. Kim @ What's That Smell? says

    February 11, 2014 at 7:33 am

    5 stars
    This looks so good! I actually took a chicken out of the freezer yesterday. I love that you made your own seasoning rub too!

    ★★★★★

    • Debbie says

      February 11, 2014 at 10:44 am

      its DEE-lish

Looking for something?

Get Your Grill ON

Sea Salt Crusted Rib Steak

Berry Sorbet

Chocolate Ice Cream Cake

Deb’s Best Rib Sauce Recipe

Blue Cheese Potato Salad

12 Step Program for Mile High Meringue

More Posts from this Category

Subscribe NOW
AND Get Access
To All The Goodies!

Favorite Things

The Links

  • Recipes
  • About
  • Blog
  • Legal

Subscribe Now

Get Our Latest Straight To Your Inbox

Copyright © 2025 · Girl Raised in the South· Built with Heart+Soul

x