Baked Chicken

This recipe is a combination of two other recipes that I have made over the years.  One of the original chicken recipe called for cayenne and to be baked 4-5 hrs low and slow, the other called for just salt and pepper seasoning, but cooked at a higher temperature.  This recipe is has lots of flavor and bakes much quicker.

Printable Recipe

Ingredients
1 (5-6 lb) Roasting Chicken
2 tsp salt
1 tsp paprika
½ tsp thyme
⅓ tsp onion powder
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp black pepper
Olive Oil

Directions
Preheat oven to 425°F.  Combine spices in a small bowl and set aside.

Remove the chicken giblets. Rinse the chicken inside and out and remove any excess fat.  Pat the outside dry. Pour a small amount of olive oil over the chicken, and then rub with spice mixture.

Place the chicken, breast-side up, in a roasting pan.  Roast the chicken for 1 ½ hours or until it reaches 165°F using an instant-read thermometer inserted into the thickest part of the thigh.

Remove the chicken from the pan and place on a platter or cutting board.  Allow to rest about 10 minutes before carving.

Note:  If you find the chicken is browning too quickly, you can cover it loosely with aluminum foil.