Oven Roasted Chicken

Season: Fall, Spring, Summer, Winter,

Meal: Dinner,

Protein: Chicken,

Recipe Time: 1 hr 10 min

Recipe Servings: 4-6 servings

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Ingredients

4-pound whole chicken, at room temperature, giblets and neck removed from cavity, rinsed and patted dry
1/4 cup unsalted butter, melted
4 tablespoons olive oil
1 lemon, halved
Salt and freshly ground pepper, to taste
Garlic powder (not garlic salt), to taste
Chopped parsley flakes
1 medium onion
3 fresh whole rosemary sprigs
Fresh thyme

Preheat oven to 450°F
Line a baking tray with foil, or lightly grease a roasting pan with cooking spray.
Discard neck from inside the chicken cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
Pour the olive oil, melted butter, and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt, pepper, and garlic powder.
Stuff the onion, thyme, rosemary sprigs and squeezed lemon half into the chicken cavity.. Tie legs together with kitchen string. (optional)
Sprinkle with parsley flakes
Place chicken breast side up into baking tray or roasting pan. Roast for 1 hour basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer. (You can also use an instant-read thermometer inserted in thickest part of a thigh, avoiding bone. It should read165°F).
Baste again, then broil for another 2-3 minutes, until golden.
Remove from the oven. Serve drizzled with pan juices and remaining lemon half cut into wedges or slices.

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