Simple Roast Chicken
A classic family dinner that is surprisingly easy to prepare. The oven does most of the work.
Prep: 15 minutes. Cook: 1 hour 15 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 1 whole chicken (about 1.5kg)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lemon, halved
- 4 potatoes, quartered
- 2 carrots, cut into chunks
- 1 onion, quartered
Instructions
- Preheat the oven to 200°C (400°F).
- Pat the chicken dry with paper towels.
- Rub the chicken with olive oil, salt, pepper, garlic powder, and paprika.
- Place the lemon halves inside the chicken cavity.
- Place the chicken in a roasting pan. Arrange potatoes, carrots, and onion around it.
- Roast for 1 hour 15 minutes, or until the juices run clear when the thigh is pierced.
- Let the chicken rest for 10 minutes before carving.
- Serve with the roasted vegetables.
Tips for Helpers
- Make sure the oven is fully preheated before putting the chicken in.
- The chicken is done when juices run clear, not pink.
- Let the chicken rest before cutting — this keeps it juicy.
- Baste the chicken with pan juices halfway through cooking for extra flavour.
Ingredient Substitutions
- Chicken pieces can be used instead of a whole chicken (reduce time to 45 minutes).
- Sweet potatoes work well instead of regular potatoes.
- Add any root vegetables you have available.