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whole roasted chicken from The Jewish Kitchen
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Whole Roasted Chicken

The aroma from this classic roast chicken will bring your family running to the dinner table as it floats in that air and all through the house. It's a truly comforting and welcoming dish.
Course Lunch, Main Dish
Cuisine Jewish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 5-6 lbs. large Kosher chicken
  • 1/2 large lemon
  • 3-4 cloves garlic peeled
  • 6 sprigs parsley
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 2+ tbsp. oil
  • 2 large carrots, peeled cut in thirds optional
  • 1 large sweet onion cut into quarters optional
  • Butchers string

Instructions

  1. Preheat oven to 375 degrees. Line a large roasting pan with aluminum foil. Place a rack in the pan. Set aside.
  2. Mix garlic powder, paprika, and 1 1/2 tbsp. of oil together. Set aside. Place chicken on a rack. Rub the pepper inside the chicken and add the garlic cloves, parsley and lemon to the chicken cavity. Separate the skin from the breast and rub some oil under the skin and over the entire breast. Tie the legs together using the butcher's string.
  3. Rub the garlic, paprika and oil mixture all over the chicken. Put the carrots and onions around the bottom of the pan. Add a little water about 1/4 inch high to keep the vegetables from burning. You can add more water as needed.
  4. Roast for 45 minutes and then rotate the pan so the chicken cooks evenly. Roast for another 30 minutes and check to see if chicken is done by seeing if the juices run clear by cutting between the leg and thigh. if not done roast for another 15 minutes. I would not cook for more than 1 3/4 hours. If top of skin is too well done put a piece of aluminum foil on top of the chicken,
  5. Remover and let rest for 10-15 minutes before serving.