Simple and Delicious Roast Chicken

This simple and delicious roast chicken is so easy to make, and so tender and flavorful!

Okay, I know I posted before about how I haven’t had the energy for cooking elaborate meals lately, but sometimes a girl just needs a delicious roast chicken, you know? Luckily, this roast chicken is super simple and easy to make, with almost no hands on time. I’ve always been intimidated by the thought of roasting a chicken before, but it really is much simpler and more straightforward than I had previously thought. It’s actually pretty doable, even on a busy night. It does take a little time to cook, but it couldn’t be simpler to make. Just rub the chicken with a spice rub, sprinkle a little butter on top, and throw it in the oven until it’s golden brown and delicious. It doesn’t get easier than that!

This chicken is super delicious by itself, but it’s also great to use in any recipe calling for rotisserie chicken. The spice rub gives the chicken a delicious but still subtle flavor, which makes it great for adding to other recipes. We ate about half of this chicken the first night with mashed potatoes and roasted carrots on the side, and then I used the remaining chicken to make this delicious cheesy chicken and broccoli pasta later in the week. I love a meal that does double duty!

Simple and Delicious Roast Chicken

Print Recipe

Prep Time:15 mins

Cook Time:1 hr 30 mins

Total Time:1 hr 45 mins

Ingredients

• 1 whole chicken neck and giblets removed
• 2 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons butter cut into pieces

Instructions

• Preheat the oven to 375. In a small bowl, whisk together the brown sugar, salt, pepper, garic powder, and smoked paprika. Sprinkle the spice mixture over the skin of the chicken, rubbing gently to work it into the skin. Place the chicken in a heavy dutch oven. Sprinkle the butter pieces over the top of the chicken. Place the lid on the pot and cook in the preheated oven for 1 hour. Remove the lid from the pot and cook for an additional 30 minutes, until the skin is crispy and brown and the temperature in the thickest part of the thigh is 165. Remove from the oven and let sit for 15 minutes before carving and serving.

Servings: 6