PERFECT ROAST CHICKEN - WHOLE ROASTED CHICKEN

Ingredients

• 2.5 kg Whole Chicken (giblets removed, patted dry)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika (raspberry smoked if available)
• 0.5 tsp Ginger Powder
• 1 piece Bouillon Cube (chicken flavor, crumbled into rub)
• 1 tsp Onion Powder
• 2 tsp Salt (kosher or sea salt)
• 1 tsp Dried Thyme
• 2 tbsp Cooking Oil (vegetable or canola oil; butter optional)
• 3 cloves Fresh Garlic (minced for cavity stuffing)
• 0.5 piece Lemon (cut into quarters for cavity)
• 4 sprigs Fresh Thyme Sprigs (for cavity stuffing)
• 2 pieces Kitchen Twine (food‑grade, for trussing legs)
• 500 g Red Potatoes (cut into wedges)
• 300 g Carrots (cut into sticks or rounds)
• 2 tbsp Additional Dry Rub for Vegetables (same spice mix as chicken)

Instructions

1. Prepare the Dry Rub

   In a mixing bowl combine black pepper, garlic powder, smoked paprika, ginger powder, crumbled bouillon cube, onion powder, salt, and dried thyme. Stir until evenly mixed.

   Time: PT5M

2. Dry the Chicken

   Pat the whole chicken dry with a clean kitchen towel, removing any excess moisture from the skin.

   Time: PT3M

3. Oil the Chicken

   Lightly spray or brush the chicken all over with cooking oil (or melted butter) to help the rub adhere.

   Time: PT5M

4. Apply the Dry Rub

   Generously coat the entire chicken with the prepared dry rub, massaging it into the skin.

   Time: PT5M

5. Lift the Skin and Rub Beneath

   Carefully separate the skin over the breast using your fingers, then rub a portion of the spice mix directly onto the meat underneath for deeper flavor.

   Time: PT10M

6. Marinate

   Cover the seasoned chicken tightly with plastic wrap and refrigerate to marinate for at least 4 hours (up to 24 hours).

   Time: PT4H

   Temperature: 4°C

7. Prepare Cavity Stuffing

   Mince the garlic cloves, quarter the lemon, and gather fresh thyme sprigs.

   Time: PT5M

8. Stuff the Cavity

   Place the minced garlic, lemon quarters, and thyme sprigs inside the chicken’s cavity.

   Time: PT3M

9. Truss the Chicken

   Tie the chicken legs together with kitchen twine (or dental floss) to keep the shape even during roasting.

   Time: PT2M

10. Preheat Oven

    Preheat the oven to 190°C (375°F).

    Time: PT10M

    Temperature: 190°C

11. Prepare Roasting Setup

    Place the roasting rack on a baking tray, lightly oil the rack, and set the chicken on top, breast‑side up. Drizzle a little more oil (or butter) over the chicken for extra browning.

    Time: PT5M

12. First Roast Phase

    Roast the chicken in the preheated oven for 30 minutes.

    Time: PT30M

    Temperature: 190°C

13. Baste and Check Temperature

    Remove the chicken, baste with pan juices, and insert a meat thermometer into the thickest part of the thigh. If the temperature reads below 165°C, return to the oven.

    Time: PT5M

    Temperature: 190°C

14. Second Roast Phase

    Continue roasting for an additional 60 minutes, or until the thermometer registers 165‑175°C in the thigh.

    Time: PT60M

    Temperature: 190°C

15. Rest the Chicken

    Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving.

    Time: PT15M

16. Prepare Roasted Vegetables (Optional)

    While the chicken rests, toss red potatoes and carrots with oil and 2 tbsp of the dry rub, spread on a separate tray, and roast at 190°C for 45 minutes until golden and tender.

    Time: PT45M

    Temperature: 190°C

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

20 g

Fat

35 g

Fiber

3 g