Description
Oven Roasted Chicken recipe makes an easy, flavorful dinner. This chicken is tasty, juicy, and infused with the aromas and flavors of fresh herbs, paprika, lemons, and garlic.
Ingredients
Scale
- 1 free-range chicken, spatchcocked
- 4 red onions, cut into wedges
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
For the Marinade
- 3 tablespoons olive oil + for drizzling the pan
- 1 garlic clove, minced
- 2 stems rosemary, finely chopped
- 1 teaspoon smoked paprika
- 1 lemon, zested and juiced
- 2 teaspoons honey
- 1/2 teaspoon salt
- pinch of black pepper
For the Herb Butter
- handful of parsley, finely chopped
- 4 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- pinch of salt
Instructions
- Place the chicken on a cutting board with the breast-side facing down. With a pair of kitchen shears or sharp knife, cut along each side of the spine. Remove the backbone. Turn the chicken over and press down to flatten.
- To make the marinade, place all the ingredients in a bowl and stir to combine.
- Once the chicken is butterflied, massage the marinade all over the chicken, both over and under the skin as best as you can. Cover and refrigerate for several hours or overnight.
- Preheat the oven to 350°F and lightly drizzle olive oil to the bottom of a pan. Season the chicken on both sides with salt and pepper and place in the pan, skin side up. Add the lemons, onions, and rosemary.
- Drizzle one tablespoon olive oil over the lemons and onions. Season the chicken with salt and freshly ground black pepper. Add 4-5 tablespoons of water to the pan to prevent the chicken from burning.
- Roast chicken for about 40-50 minutes until golden brown.* Remove the chicken from the oven. Cover the chicken loosely with aluminum foil. Let the chicken rest for at least 15 minutes before cutting into it.
- For the herb butter, place all the ingredients in a bowl and stir to combine. Brush over the chicken. Any extra herb butter can be served on the side. Enjoy!
Notes
*Cooking time will vary depending on the size of your chicken. Check that the internal temperature has reached 165 degrees F.
**Prep time includes active time, not the time for marinating.
***Nutritional information is for if the entire chicken is consumed, including the skin. Calories and saturated fat will be less if you don’t eat all the skin.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dinner recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 930
- Sugar: 11.9 grams
- Fat: 45 grams
- Saturated Fat: 12.9 grams
- Unsaturated Fat: 25.8 grams
- Carbohydrates: 25.7 grams
- Fiber: 4.2 grams
- Protein: 104.8