This is a very tender and juicy roast chicken recipe. It is a great meal for a family or to serve to your guests. I always brush the chicken with olive oil and add spices like paprika to add extra flavoring. I also add potatoes to this recipe to make the dish even heartier. If you do not want to use potatoes, you can also use french fries or just serve it with rice. The preparation time is very minimal, as long as you have the ingredients on hand. I do cook it for about an hour and a half, so make sure you have time to cook this. Depending on what time you come home from work, it is still a very doable recipe for the busy work week. It is a recipe that I got from my mom and have continued to use for several years.
To prepare this dish, start by pre-heating the stove to 400 degrees F. Wash the chicken and remove the neck and giblets(usually found in the cavity). Pat dry the chicken with paper towels or a clean cloth. Put a little bit of olive oil in a very small bowl. With a culinary brush, brush the entire chicken, including the cavity with the olive oil. Generously season the chicken, including the cavity, with salt, pepper, and paprika. In a casserole dish, add a little bit of water at the bottom of the dish and add the potatoes, season them with salt, pepper and paprika. Place in the oven and cook for about 10 minutes. Then, place the seasoned chicken on top of the potatoes and place back in the oven uncovered. The cook time should run about 1 hour 15 minutes to 1 hour 30 minutes. You will know it is cooked when the juices run clear on the chicken when pricked on the thigh with a fork.
Let it rest for about 15 minutes before carving. Serve with the potatoes, french fries or rice. You can even opt to serve it with quinoa. I usually serve it with vegetables such as garlic broccoli.
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