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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 ย preheat to 425. Also, check your chicken for doneness at the end of our prescribed roasting time, ย 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. ย Left overs make perfect sandwich fare!
ย 
Roasted Chicken
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Ingredients
- 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
- Preheat oven to 400 degrees (convection bake. If you're using a standard oven, you can do 425.)
- Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
- In a bowl, combine roasted chicken seasoning, lemon zest, rosemary, and salt and pepper to taste.
- Line a roasting pan with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
- Use your fingers to rub the extra virgin olive oil over the chicken, under the skin, and inside the cavity.
- Follow with the seasoning mixture and do the same, patting it into the skin.
- 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.
- 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.
- Remove from oven and tent with foil for 10 minutes or so to rest.
- Carve and serve.
Notes
You can add root veggies and potatoes to the pan if you like.
Roasted Chicken Seasoning Rub
Pantry seasoning rub perfect for roast Chicken
Prep Time10 mins
Total Time10 mins
Ingredients
- 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
- Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended
I have a chicken in the freezer. I’m going to make this after baby comes!
its so simple, you’ll love the flavors too!
That is the most gorgeous looking chicken I’ve ever seen! Good grief that makes me SO hungry.
Thanks Maureen. Hope the temps down under have moderated some while we’re frozen up here!
This looks so good! I actually took a chicken out of the freezer yesterday. I love that you made your own seasoning rub too!
its DEE-lish