Sunday Roast Chicken
Ingredients:
1 whole chicken (4 to 5 pounds)
2 tablespoons olive oil or melted butter
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, halved
4 cloves garlic, smashed
1 small onion, quartered
4 carrots, cut into chunks
4 potatoes, cut into chunks
Instructions:
Preheat the oven to 425°F. Pat the chicken dry with paper towels and place it in a large roasting pan.
Rub the chicken all over with olive oil or melted butter. In a small bowl, mix the salt, black pepper, garlic powder, paprika, thyme, and rosemary. Sprinkle the seasoning evenly over the entire chicken, including under the skin if possible.
Stuff the cavity with the lemon halves, smashed garlic, and onion quarters. Arrange the carrots and potatoes around the chicken in the roasting pan, tossing them lightly with a bit of oil, salt, and pepper.
Roast uncovered for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear.
If the skin begins to brown too quickly, loosely cover with foil during the last part of cooking.
Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving.
Serve hot with the roasted vegetables and pan juices for a classic, comforting Sunday dinner.
