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.
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5 Ingredients or Less, All-Seasons, Delicious, Flavor, One Pan Dinner, Oven Roasted, Roasted, Simple, Week Night Dinner
Degree of Difficulty
1smallfryer chickencut in two, removing the back bone
kosher salt and ground black pepper
olive oil for drizzling chicken
Gather all ingredients before starting recipe.
Pre heat oven to 425°
Mix all seasoning ingredients in a small bowl 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.
Liberally season the chicken, both sides, with the seasoning mix.
Place chicken halves on wire rack positioned over a roasting pan, 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.