How to roast a chicken!

Ingredients

• 4 lb Whole Chicken (fresh or thawed, giblets removed)
• 2 tbsp Sea Salt (coarse or kosher)
• 2 tbsp Olive Oil (extra‑virgin, for coating)
• 1 tbsp Smoked Paprika (adds depth and color)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 0.5 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Dried Oregano
• 1 tsp Freshly Ground Black Pepper
• 1 medium Leek (cleaned and halved lengthwise)
• 2 tbsp Fresh Dill (chopped)
• 1 Lemon (cut into quarters)

Instructions

1. Drain and Pat Dry

   Place the whole chicken in a colander and let it sit for 10 minutes to release excess water, then pat the skin completely dry with paper towels.

   Time: PT12M

2. Light Oil Coat

   Drizzle 2 tbsp olive oil over the chicken and rub it all over the skin, including under the wings and around the cavity.

   Time: PT3M

3. Prepare Seasoning Blend

   In a small bowl combine sea salt, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and freshly ground black pepper. Mix well.

   Time: PT2M

4. Season the Chicken

   Sprinkle the seasoning blend over the entire bird, using your hands to press it onto the skin. Make sure to season both sides of the breast, the back, the legs, and even inside the cavity.

   Time: PT5M

5. Add Aromatics (Optional)

   Stuff the cavity with the halved leek, chopped dill, and lemon quarters. They will infuse the meat with subtle citrus‑herb notes as it roasts.

   Time: PT2M

6. Refrigerate (Optional)

   Cover the seasoned chicken loosely with plastic wrap and place it in the refrigerator for at least 12 hours (or up to 24 hours) to let the flavors penetrate and the skin dry further.

   Time: PT12H

7. Preheat Oven and Start High Heat

   Preheat the oven to 400°F (200°C). Place the chicken breast‑side up on the roasting pan and roast for 10 minutes to kick‑start the skin crisping.

   Time: PT10M

   Temperature: 400°F

8. Reduce Heat and Continue Roasting

   Lower the oven temperature to 350°F (175°C) and continue roasting until the thickest part of the breast reaches an internal temperature of 165°F (74°C). This usually takes about 45‑50 minutes for a 4‑lb bird.

   Time: PT50M

   Temperature: 350°F

9. Rest the Chicken

   Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute.

   Time: PT10M

10. Serve with Pan Drippings

    While the chicken rests, spoon the pan drippings over the carved pieces for extra flavor. Optionally, strain the drippings and serve as a simple sauce.

    Time: PT3M

Nutrition Facts

Calories

400

Protein

35 g

Carbohydrates

2 g

Fat

25 g

Fiber

0 g