Simple Roast Chicken
If you’re serving more than four people, roast more chickens! This versatile low-carb recipe can be seasoned any way you’d like.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1 whole chicken (3 lbs.)
- 2 Tbsp. butter, softened
- 1 tsp. salt
- ¼ tsp. ground white pepper
- 1 tsp. paprika
- 1 large lemon, quartered
- 1 cup parsley
- Preheat oven to 375°F. Rinse chicken and pat dry. Rub with butter, inside and out. Sprinkle with salt, inside and out. Sprinkle outside with pepper and paprika.
- Place chicken on rack in shallow roasting pan. Squeeze one quarter of the lemon over the chicken, then place remaining three quarters inside the chicken along with the parsley.
- Roast for 55–65 minutes, basting with pan juices halfway through cooking time, until a meat thermometer inserted into the thigh registers 180°F. Remove chicken from oven, let stand for 10 minutes, then slice to serve.