Serves 6
215 cal · 110 min
Oven Roasted Chicken
Recipe GLPRcdf6105084742a
A classic roasted whole chicken seasoned with garlic and Italian flavors, finished with a bright citrus note. The chicken is roasted until golden and tender, with juicy meat that reaches a safe 165°F internal temperature. Perfect for a family dinner with crispy skin and moist flesh throughout.
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Ingredients
1 whole broiler-fryer chicken, thawed
2 tablespoons Italian dressing (low-fat) or olive oil
1 teaspoon garlic salt
1 lemon, quartered (or orange)
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
If the chicken is frozen, transfer it to the refrigerator and allow it to thaw completely, approximately 24 hours.
Preheat your oven to 375°F (190°C).
Place the thawed chicken on a cutting board. Reach into the cavity and remove any necks, giblets, or organs. Reserve these for another use if desired, or discard.
Position the chicken breast-side up in a roasting pan.
Brush the skin of the chicken generously with the Italian dressing or olive oil.
Sprinkle the garlic salt evenly over the chicken skin.
Carefully stuff the lemon quarters into the cavity of the chicken.
Place the roasting pan in the preheated oven and roast for 1 hour 15 minutes to 1 hour 30 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
