Easy Oven Roasted Chicken
This is by far the easiest AND most delicious way to roast a chicken! Juicy and tender! This easy oven roasted chicken is going to be an instant favorite.
Servings: 4 people
- 1 Whole Chicken 5-6 lbs
- 2 onions medium
- 1 whole garlic bulb
- Tony Chachere's or your favorite dry rub
- Dried Thyme
Preparing the Chicken
Remove giblets from inside the chicken. Discard. (Or use them if you like. I don't).
Pat the chicken dry.
Coat the chicken inside and out, with Tony Chachere's. Get under the breast skin as well.
Do the same with the dried thyme. Be generous with both! It will look like a lot. This is the goal.
Stuff the chicken with garlic and onions. You should have some left over. We'll use those in a minute.
Cross the legs of the chicken and tie securely.
Put the remaining garlic and onions on the bottom of your heavy duty dutch oven.
Baking the Chicken
Place the chicken in the pot on top of the garlic and onions. You can also use whatever vegetables you like. Carrots, bell peppers, and celery are all great options.
Do not add water or broth. The chicken will make its own!
COVER and cook for approximately 2 hours or until internal temperature reaches 165°F. Generally speaking, 20 minutes per pound is a good place to start.
When the meat pulls away from the bone and begins to split between the breasts, it's done.
If desired, remove lid after the chicken is done and broil on high to crisp the top of the skin.
That's it! Enjoy!