Crispy Roasted Whole Chicken in the Oven
Roasted whole chicken has already become our delicious and juicy Sunday roast dish. Such an easy recipe with a perfect result and a lifesaver. Crispy skin on the outside, juicy and tender meat on the inside, with simple pan gravy, is everything you need for a quick and generous dinner.
- 1 whole chicken
- 5 potatoes
For the marinade:
- 2 tbsp granulated garlic
- 4 tbsp olive oil
- 2 tbsp smoked paprika
- 3 tbsp Italian herbs
- 2 tsp salt
- 2 tsp black pepper
First, you have to marinate the chicken as I mentioned in the article above.
When you take it off the fridge leave 30 minutes to rest at room temperature.
Preheat the oven at 180C.
Place the chicken breast-side up into the baking tray and roast for about 1h10min hour.
I have placed some halves of potatoes, under the whole chicken, to obtain crispy and golden-color potatoes from the burning fat.
When the chicken is roasted let it cool down for about 10 minutes, and then serve immediately next to the roasted potatoes.
Calories: 314kcal | Carbohydrates: 41g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1196mg | Potassium: 1288mg | Fiber: 10g | Sugar: 1g | Vitamin A: 1788IU | Vitamin C: 30mg | Calcium: 155mg | Iron: 11mg