This easy roast chicken recipe is a go-to for busy weeknights—simple, flavorful, and perfectly juicy. I used a homemade seasoning blend with plenty of salt, placed the chicken on a rack for even cooking, and let the oven do the work. To keep it moist and full of flavor, I basted it a few times while it roasted. The result? Crispy skin, tender meat, and a roast chicken that tastes like you spent hours in the kitchen. It’s the kind of weeknight dinner that feels like a weekend treat.
Ingredients
- 1 small fryer chicken cut in two, removing the back bone
- kosher salt and ground black pepper
- olive oil for drizzling chicken
Seasoning Mix
- 1 tsp sweet paprika
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp chili powder
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 425°F
- Mix 1 tsp sweet paprika, 1 tsp cumin1 tsp black pepper, and 1 tsp chili powder in a small bowl and set aside until ready to use on chicken.
- Cut the whole chicken in two, remove the back bone, or buy 2 chicken halves.
- Liberally season the chicken, both sides, with kosher salt and ground black pepper.
- Liberally season the chicken, both sides, with the seasoning mixture.
- Place chicken halves on wire rack positioned over a roasting pan, drizzle with a little olive oil and add 1/2 cup of water to the pan.
- Roast chicken in a pre heated oven for 45-50 minutes, or until the chicken has reached a 165° internal temperature. Baste the chicken with the pan juices every 15 minutes. If the pan appears to be dry, add more water each time your baste.
