Easy Roast Chicken is the perfect weeknight dinner. I just seasoned it with a homemade blend of spices and a good amount of salt, placed it on a rack and let it roast. I basted the chicken 2 or 3 times while it was roasting just to make sure that it stayed juicy and delicious.
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 powders 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.
