Oven-Roasted Chicken
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A whole chicken is spatchcocked, coated in an oil-and-spice mixture, and roasted with butter and onion. Marinating for at least 3 hours helps the seasoning flavor the chicken throughout.
- Time
- 5 hours 5 minutes
- Cuisine
- American
Ingredients
- 55 g
- 12 g
- 8 g
- 5 g
- 14 g
- 1 g
- 1 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 100 g before cooking, which is about 25 g per serving.
Steps
Spatchcock the chicken, then pat it dry.
Mix the oil, salt, chicken bouillon, chili powder, paprika, cumin, oregano, curry powder, thyme, and garlic together to make a seasoning mixture.
Rub the seasoning mixture all over the chicken, making sure every part is well coated.
Marinate the chicken for at least 3 hours; overnight is better.
Place the chicken in a baking tray.
Add slices of butter, especially over the breast, and scatter sliced onion around the chicken.
Bake at 350°F (180 °C) (175°C (350 °F)) for about 1 hour 45 minutes, or until the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)). Cooking time may vary with the size of the chicken.
Let the chicken rest for 10 minutes before carving and serving.
Notes
The source does not specify the chicken's size or quantities for garlic, butter, or onion. Prep and total times are estimates; total time includes the minimum 3-hour marinade.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 143
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 15 g
- Fiber
- 2 g
Where the calories come from
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