Oven-Roasted Whole Chicken
Quartered and served with scalloped potatoes and a green salad, this makes a satisfying bistro-style lunch or dinner any day of the year. In a pinch, you can substitute thyme for the herbs de Provence.
Hands-on: 15 minutesTotal: 1 hour 45 minutes
- 1 roasting chicken (4 lbs.), rinsed, giblet pack removed
- 1¼ tsp. salt, divided
- 1¼ tsp. ground black pepper, divided
- 1 bay leaf
- 1 onion, peeled and quartered
- 1 Tbsp. paprika
- 1 tsp. herbs de Provence
- Preheat oven to 400°F. Season inside of bird with ¼ tsp. salt and ¼ tsp. pepper, then put bay leaf and onion inside. Tuck wings under the back of the bird.
- Mix together paprika, herbs, remaining salt and pepper, and rub the mixture all over the chicken’s skin. Place chicken in a roasting pan, breast-side up.
- Roast the chicken uncovered in the oven until you can move the legs easily and juices run clear, about 1½ hours.