Easy Roast Whole Chicken Step by Step

Ingredients

• 1.5 lb Whole Chicken (medium size, giblets removed)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 Tbsp Fresh Thyme (leaves only, roughly chopped)
• 1 tsp Garlic Powder
• 1 Tbsp Parsley (fresh, chopped)
• 2 Tbsp Green Seasoning (herb blend (e.g., cilantro, scallion, parsley))
• ½ tsp Paprika (optional, for extra color)
• 1 Lime (juice for cleaning the chicken)

Instructions

1. Set Up Workspace

   Place a clean red cutting board for raw meat on a stable surface and gather kitchen shears, knife, bowl, and a small spoon for later basting.

   Time: PT2M

2. Trim Excess Fat and Tip

   Remove any hanging fat and the small tail tip with the knife. This step is optional but helps the chicken look tidy.

   Time: PT2M

3. Spatchcock the Chicken

   Flip the bird breast‑side down, locate the backbone, and cut along both sides of it with kitchen shears or a sharp knife. Remove the backbone and set it aside for later use or discard.

   Time: PT3M

4. Flatten the Chicken

   Turn the chicken breast‑side up and press firmly on the breastbone to flatten it into a single even layer.

   Time: PT2M

5. Clean the Chicken with Lime

   Rub the whole bird with the juice of one lime, using the lime half as a scrub brush. Rinse under cool tap water and pat dry with paper towels.

   Time: PT5M

6. Sanitize Work Area

   Place a few drops of dish liquid in the sink, scrub the board and any tools used, then spray the area with a disinfectant and let sit for 2‑3 minutes before wiping clean.

   Time: PT3M

7. Season the Chicken

   Drizzle 2 Tbsp olive oil over the bird, then sprinkle salt, black pepper, fresh thyme, garlic powder, all‑purpose seasoning, chopped parsley, green seasoning, and optional paprika. Rub the mixture into both sides of the meat, then sprinkle a little extra thyme and parsley on top without rubbing.

   Time: PT5M

8. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat for about 10 minutes.

   Time: PT10M

   Temperature: 425°F

9. Roast the Chicken

   Place the seasoned chicken on a baking sheet, skin side up, on the middle rack. Roast for 70 minutes total, basting with pan juices at the 30‑minute mark and again at the 1‑hour mark. For the final 10 minutes, let the skin develop a deep golden color.

   Time: PT1H10M

   Temperature: 425°F

10. Rest and Serve

    Remove the chicken from the oven, cover loosely with foil, and let rest for 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g