Happy Roast Chicken for 8

Ingredients and Weight:

• 1 whole chicken (4-5 pounds)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon smoked paprika (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour and 20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Remove the chicken from the refrigerator 1 hour before roasting to bring it to room temperature.
3. Remove the chicken from the packaging and discard any giblets.
4. Pat the chicken dry with paper towels.
5. In a small bowl, combine the olive oil, salt, pepper, thyme, rosemary, garlic powder, onion powder, paprika, and smoked paprika (if using).
6. Rub the spice mixture all over the chicken, including under the skin.
7. Place the chicken breast-side up in a roasting pan.
8. Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C).
9. Let the chicken rest for 10 minutes before carving and serving.

Nutritional Information:

(per serving)

• Calories: 250
• Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 500mg
• Carbohydrates: 5g
• Protein: 35g

Dish Characteristics:

• Tender and juicy chicken
• Crispy and flavorful skin
• Herb and spice-infused flavor
• Perfect for any special occasion

User Comments:

• "This chicken was a hit at my dinner party. It was so moist and flavorful."
• "The perfect Sunday dinner roast. The chicken was cooked to perfection."
• "Easy to make and absolutely delicious. I'll definitely be making this again."
• "I love the herb and spice blend. It gave the chicken so much flavor."
• "A great recipe for American taste buds. The chicken was crispy on the outside and tender on the inside."

Special Precautions and Tips:

• Make sure the chicken is fully thawed before roasting.
• To get the crispiest skin, roast the chicken uncovered.
• If you don't have a roasting pan, you can use a baking sheet.
• Let the chicken rest before carving to allow the juices to redistribute.