This spicy chicken recipe makes a splendid week night meal. Roast the chicken breast side down for the first 30 minutes so that the juices flow to the breast resulting in deliciously moist meat.
Ingredients
- 1 (3 pound) whole roaster chicken
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 lemon, quartered
- 1 onion, quartered
- Fresh Rosemary sprigs
Instructions
- Position a rack in the center of the oven and preheat the oven to 450°F.
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Place chicken in a baking dish. Brush or rub entire chicken with oil. In a small bowl, stir together the salt, pepper, oregano, basil, paprika and cayenne pepper. Rub mixture over entire chicken including under the skin. Place onion, lemon and few rosemary sprigs in the cavity.
- Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes. Remove from oven, loosely cover with foil, and let rest for 15 minutes before carving.
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