This is my favorite way to roast a chicken. It’s good for Sunday dinner, but it’s still fast enough to make on a weeknight. Clean up is also super quick because you can throw all your veggies on the same pan to roast with your chicken. The juices from the chicken add more flavor and when you’re finished, there’s only one pan to wash! I don’t know about you but my least favorite thing about cooking is washing dishes so I always try to minimize how much I’ll have to clean.
Classic Roasted Chicken
- 1 Whole Roasting Chicken
- Salt & Pepper (to taste)
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Italian Seasoning
- 1 Onion (chopped)
- 2 Sweet Potatoes (chopped)
- 2 Celery Sticks (chopped)
- 6 Sprigs of fresh Thyme
Mix, salt, pepper, onion powder, garlic powder, and Italian seasoning together. Season your chicken the night before you plan to cook it, cover, and place in the refrigerator.
Preheat your oven to 375°. Place your vegetables and thyme on a baking sheet. Cut the back bone out of your chicken and lay on top of the veggies. Roast for 1 hour or until juices run clear. If you have a meat thermometer, the internal temperature should be 165°.
Let your chicken rest for at least 15 minutes before carving, and enjoy!
Cutting your chicken in half speeds up the cooking process but you can leave it whole. Just make sure to secure the legs with twine and adjust the cooking time.