My mother, who is over 80, gushed about this dish. She has asked that I bring it to all events.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) whole chicken
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Top a 12-inch prepackaged thin pizza crust with 6 ounces shredded mozzarella cheese and 2 ounces crumbled blue cheese. Toss together 1 cup chopped chicken with 2 tablespoon Frank’s RedHot(R) sauce in a bowl. Top pizza with chicken mixture and 1/4 cup chopped red onion. Bake according to package directions, about 10 minutes. To serve, top with chopped celery leaves and additional hot sauce.
Reviews
I made it for dinner tonight and it was fine but nothing special. Not something I’ll be making again.
These are the spices I use every Thanksgiving for my turkey. Thank you!!
Double the amount of spices and it comes out great!
Great seasoning on this! I did cook it slower at a lower temp. I wasn’t in a hurry to get it done quickly. But it turned out great!
So easy a beginner could make it, but so tasty no one would know! Have made it three times now and everyone remarks on how delicious and moist it is!
Delicious, crispy skin. Chicken was moist. I used the instant pot on manual high pressure for 15 minutes and then slow cooked for an hour before finally cooking it for 20 minutes at 425° F. Everyone loved it!
Tripled the spices, and let the chicken marinate for 24 hours. BLAND!!!
Before I could get a photo, the family had already dug in! Best baked chicken I’ve ever made. Moist. Skin crispy. We are not cayenne fans, so omitted that. We also
Easy to prepare and cook. Tasty and makes good chicken sandwiches.
This is our favorite chicken recipe… it comes out perfect every time. I double the spice mix, but everything else is exactly as it is. I start taking the birds temp after 30 minutes at the 400 degree setting and lots of times it’s already done. This is seriously the best chicken I’ve ever eaten and I serve it with mushroom risotto and a vegetable! My husband wants it once a week! Lol Thank you for this recipe. Jonell
It was OK. Next time I make it, I will use more of the seasonings. I loved it, but the boys said there wasn’t enough seasonings for them.
I added thyme and rosemary. But the recipe was great and the spices made the chicken tastier.
Family love it!! It was juicy and delicious!! Definitely I will make it again!!
I chose this recipe because it is “rapid roast.” Used Lawrey’s and extra black pepper, rather than the spices listed, because I don’t eat the skin. Stuffed chicken with fresh rosemary. ROASTED IN A CAST IRON SKILLET, and I believe that is a great way to make this meal. Will try the designated spices next time. My chicken was 5 pounds. Baked at 450 for 20 minutes, then at 400 for about 40. NO SMOKE!!! I have NO IDEA what people are talking about! I cut up red potatoes into bite sized pieces and chunks of onion all mixed up with spices and olive oil. TAKE THE CHICKEN OUT OF THE FRIDGE AHEAD OF TIME, so you aren’t baking a cold chicken, because it will take longer to cook! VERY MOIST! Thanks for this recipe. : )
Great for a quick/easy to throw together meal for the family. One note, cover it about 40 ish minutes in (or until browned to your liking) then continue cooking another 40. Some bits were pink on just the hour cooking.
Very moist. Very simple. Will follow Dove Russo’s suggestion next time to double the spice mix and rub half of it under the skin for more flavour. Thanks for posting!
I haven’t made this recipe but it had 666 reviews, when I found it, so I had to make it 667!
Really good chicken. I did what another reviewer suggested and added some diced potatoes and onion after 20 minutes lightly coated with olive oil, salt and garlic powder. Definitely a keeper thanks for the recipe
I did not cook the full forty minutes just 25 minutes. The chicken had crispy skin and was moist and juicyon the inside.
This was pretty good. Next time I plan on doubling the spice mixture as I felt there wasn’t enough for a whole chicken. The skin came out nice and crispy which is a huge plus!
I followed the recipe and it turned out perfectly. Thank you