Sure, here’s a simple and delicious midweek roast chicken recipe:
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, halved
- 4 cloves of garlic, peeled and smashed
- 1 onion, quartered
- Optional: vegetables of your choice (such as carrots, potatoes, and Brussels sprouts)
Instructions:
- Preheat your oven to 425Β°F (220Β°C).
- Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Place the chicken in a roasting pan or a baking dish.
- In a small bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary to create a spice rub.
- Rub the spice mixture all over the chicken, making sure to coat it evenly.
- Stuff the cavity of the chicken with the lemon halves, smashed garlic cloves, and quartered onion. This will infuse the chicken with flavor as it roasts.
- If using vegetables, toss them in a little olive oil, salt, and pepper, and arrange them around the chicken in the roasting pan.
- Place the roasting pan in the preheated oven and roast the chicken for about 1 hour to 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken (typically the thigh) reaches 165Β°F (75Β°C).
- Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving.
- Serve the roast chicken with the roasted vegetables and enjoy your midweek feast!
This recipe is versatile, so feel free to adjust the seasonings and vegetables according to your preferences.
