Roasted Chicken
1-2-12
Dairy-Free
Gluten-Free
Nut-Free
Paleo
Sugar-Free
This easy, one-pan roasted chicken features a whole bird seasoned with bright lemon zest, earthy thyme, savory whole garlic cloves, and a punch of smoky paprika.
This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.
- 3.5 to 4 lb. whole chicken, giblets discarded
- 2 tbs. olive oil
- 3 cloves garlic, peeled and minced
- 2 tsp. fresh thyme, minced
- 2 tsp. smoked paprika
- 2 tsp. lemon zest
- 1 tsp. Himalayan or Celtic salt
- ½ tsp. round black pepper
STEP 1
In a small bowl, mix together the olive oil, garlic, thyme, paprika, lemon zest, salt, and pepper.
STEP 2
Pat the chicken dry with paper towels.
STEP 3
Using your finger or a spoon handle, gently loosen the skin of the chicken from the breast and thighs, making sure not to tear the skin. Rub the seasoning all over the chicken and underneath the skin of the breast, directly onto the meat.
STEP 4
Tie the legs together and tuck the wings behind the back. Let it sit on the counter uncovered for 30 minutes.
STEP 5
Adjust the oven rack to the lower-middle position and preheat the oven to 400 degrees F.
STEP 6
Place the chicken, breast side up, on a large sheet pan. Transfer to the oven and let roast for 1 hour to 1 hour and 15 minutes, or until the breast registers 160 degrees F when a thermometer is inserted in the middle.
STEP 7
Remove the sheet pan from the oven and transfer the chicken to a carving board. Let it rest for 10 to 15 minutes.
STEP 8
Carve the chicken and serve.
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