Easy Roast Chicken

Roasted chicken with 1-2-3 collard greens, spaghetti squash, and garden onion.

Roasted chicken with 1-2-3 collard greens, spaghetti squash, and garden onion.

A sure-fire winner and super easy. A family favorite.

Easy Roast Chicken

1 whole chicken
Olive oil
1 Tbsp salt
1 tablespoon ground pepper
1-2 tsp garlic powder
1-2 tsp onion powder

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix salt, ground pepper, garlic powder, and onion powder in a small bowl.
3. Rinse chicken and pat chicken very dry with paper towels. If there is twine, you may leave it in place while baking. Check the chicken cavity for any parts the butcher put in there and remove them if included.
4. Rub chicken liberally with olive oil with your bare hands.
5. Sprinkle the seasoning mixture all over the chicken and rub in, legs, breasts, wings, and all.
6. Place chicken in a shallow baking dish, a 9X13 glass dish works well, with the BREAST side up.
7. Bake chicken about 45 minutes, depending on how hot your oven cooks.
8. Check with a meat thermometer. You want the internal temperature to be at least 165 degrees. Caution: check the densest part of the chicken. I actually like to cook it to 170 degrees. If you don’t have a meat thermometer, err on overbaking without burning the skin. Take out the chicken if the skin begins to burn. However, you want the skin nice, brown, and crispy.
9. We start by carving the breast on top first. The skin is edible, despite the common practice in the 80s and 90s of removing it. We didn’t know what we were doing back then. I have senior photos with big hair to prove it. Then we drizzle the drippings over the meat like a gravy. The legs and wings may be gently manipulated and cut through with a knife.

Free-range chickens have the best fatty acid profile (more omega-3s) to benefit you. Look for those if you can find them.

Everyone in my family, all three kids included, love this chicken. Super easy and delicious.

I’m trying to get people interested in cutting out processed foods from their diets and cutting back on grain products.  On Facebook, I am posting what we eat all day for a week.  Check out our grain-free, GAPS, SCD, Paleo, Primal, whole food-friendly meals…The Homeschooling Doctor.

Chicken, breast side up, ready to be roasted.

Chicken, breast side up, ready to be roasted.

Chicken after roasting.

Chicken after roasting.

11 thoughts on “Easy Roast Chicken

      1. myjourneythrume

        This sounds like a challenge I should put to him! I don’t think he’s ever cooked a whole chicken in his life! Hopefully he wouldn’t undercook it and poison me…

      2. thehomeschoolingdoctor Post author

        No, no, no. You’re making me laugh (because my husband likes to strut in and take over when I make this)! It will be one of his best meals ever. He’ll be glowing from his accomplishment! Anyhow, the breast always gets done and is delicious. Like I said, if the rest looks pink, and it won’t, but if it does, just make sure and leave the oven on so you can cook it in stages. Just tell dinner guests it’s better that way.

      3. myjourneythrume

        It will be one of his only meals so there’s a high chance it will be one of his best!! Ten years together and I can count on one hand the amount of meals he’s cooked me solo. Poor boy he has many strengths and skills, but sadly cooking isn’t one of them! Staged chicken, the chicken that keeps on cooking…you should market that!!

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