Roast chicken
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Roast chicken
- 1 whole chicken (3-4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 cup chicken broth
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Rinse the chicken inside and out and pat dry with paper towels.
- In a small bowl, combine the olive oil, salt, pepper, thyme, oregano, garlic powder, and bay leaf. Rub the mixture all over the chicken, inside and out.
- Place the chicken in a roasting pan and add the chicken broth. Roast for 1 hour, or until the chicken is cooked through and the juices run clear when pierced with a fork.
- Let the chicken rest for 10 minutes before carving and serving.
Tips
- To make sure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should be 165 degrees F (74 degrees C).
- If you don't have a roasting pan, you can also cook the chicken on a baking sheet. Just make sure to line the sheet with aluminum foil to catch any drippings.
- Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
