The skin on this roasted chicken is crispy, and the meat is juicy and tender. The seasoning blend makes it savory and delicious. Rub it on the bird the day before you roast it, and it will come out perfectly! It’s one of our family’s all-time favorite Sunday dinners.
Here’s how to prepare this simple and succulent bird.
- 3 pound whole chicken
- 1 tablespoon salt
- 1 ½ teaspoons paprika
- 1 teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- Fresh thyme for garnish, optional
- Rinse and dry the chicken.
- Mix all the seasonings and rub on the outside of the chicken. Put the chicken in a plastic bag for several hours or overnight.
- Preheat the oven to 325 degrees F
- Bake uncovered for 2 ½-3 hours.
- Let sit for 15 minutes, then sprinkle with fresh thyme, if desired. Cut and serve.
Mix together
1 tablespoon salt
1 ½ teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon thyme
Sprinkle one fourth of the seasoning mixture into the bottom of a gallon size zipper bag.
Thoroughly rinse and pat dry the chicken.
Slide it into the bag.
Sprinkle the rest of the seasonings onto the chicken in the bag. Be sure to get some on all sides. Then securely close the bag.
Rub the seasonings into the bird. You can do this from the outside of the bag. Then refrigerate it overnight.
When you’re ready to roast the chicken, preheat the oven to 325 degrees F. Place a wire rack inside a 13 x 9 inch baking dish, and coat both the bottom of the pan and the rack with non-stick spray.
Carefully open the bag, and …
… slide the chicken onto the wire rack. Then pour the juices from the bag over it. Bake, uncovered, at 325 degrees for two and a half to three hours.
Let it rest for 15-20 minutes …
… sprinkle with fresh thyme, if desired, then …
… cut and …
… enjoy.