Simple Whole Roasted Chicken Easiest Recipe Ever

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Flavorful Whole Roasted Chicken is a great weeknight meal. A crispy exterior and luscious interior make this the perfect feast.  


– 5 pound whole chicken – 2 teaspoons kosher salt – ½ teaspoon black pepper – ½ teaspoon dried Italian seasoning – ½ teaspoon smoked paprika – ½ teaspoon ground fenugreek optional – ½ teaspoon ground coriander optional – 6 garlic cloves minced – 4 tablespoons unsalted butter melted


Preheat the oven to 375 degrees Fahrenheit. Paper towels should be used to thoroughly dry the chicken before placing it in a large baking dish. 

Step 1

Combining the salt, pepper, Italian seasoning, paprika, fenugreek, and coriander in a small bowl, whisk until everything is evenly distributed. In order to mix, stir. 

Step 2

Add the garlic that has been minced to the herbs, and whisk to mix everything. Put in the butter that has been melted and whisk it until it forms a paste. 

Step 3

Scatter this mixture evenly over the chicken. You can marinate the meat for up to six hours in the refrigerator, or you can bake it right away. 

Step 4

It is possible to bind the legs together using kitchen thread if you so wish. For one hour, tent the tent with foil and bake it.  

Step 5

Bake the chicken until the internal temperature reaches 165 degrees Fahrenheit in the thickest section of the thigh without touching the bone. 

Step 6

After lowering the temperature to 350 degrees Fahrenheit, remove the foil and continue baking. Up to forty minutes more to go. 

Step 7

It should be removed from the oven and covered with aluminium foil. For fifteen to twenty minutes, let it rest. Please slice and serve.  

Step 8


-Calories: 697kcal -Carbohydrates: 2g -Protein: 51g -Fat: 52g -Saturated Fat: 19g -Polyunsaturated Fat: 9g -Monounsaturated Fat: 20g -Trans Fat: 1g -Cholesterol: 234mg -Sodium: 1356mg -Potassium: 555mg -Fiber: 1g -Sugar: 0.1g -Vitamin A: 860IU -Vitamin C: 6mg -Calcium: 50mg -Iron: 3mg

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