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Roast chicken

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Roast chicken

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


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Rinse the chicken inside and out and pat dry with paper towels.
  3. 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.
  4. 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.
  5. Let the chicken rest for 10 minutes before carving and serving.


  • 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.

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