Sunday Baked Chicken

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees.
  • In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
  • Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
  • Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
  • Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
  • Top the vegetables with a roasting rack.
  • Place the chicken on the rack, breast side up.
  • Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
  • Transfer the chicken to a cutting board to rest for 5 minutes before carving.
  • Serve with the vegetables and pan juices.
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