Roasted Chicken

This beautiful roasted chicken with a crispy skin is flavored with spices and herbs and is accompanied by sweet roasted carrots.

Nutritional info
per serving

Calories 611
Fat 18g
Saturated fat 5g
Carbohydrates 50g
Sodium 795mg
Fiber 6g
Protein 59g
Cholesterol 160mg

Roasted Chicken

1 whole chicken
Prep time: Cook time: Total time:


  • 1 (5-lb.) whole chicken
  • 1 TB. extra-virgin olive oil
  • 2 TB. minced garlic
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1 tsp. ground coriander
  • 1 tsp. seven spices
  • [1/2] tsp. ground cinnamon
  • [1/2] large lemon, cut in [1/2]
  • [1/2] large yellow onion, cut in [1/2]
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 2 large carrots, cut into 1-in. pieces
  • 6 small red potatoes, washed and cut in [1/2]
  • 4 cloves garlic


Preheat the oven to 450ºF.

Wash chicken and pat dry with paper towels. Place chicken in a roasting pan, and drizzle and then rub chicken with extra-virgin olive oil.

In a small bowl, combine garlic, salt, paprika, black pepper, coriander, seven spices, and cinnamon. Sprinkle and then rub entire chicken with spice mixture to coat.

Place [1/4] lemon, [1/4] yellow onion, 1 sprig rosemary, 1 sprig thyme, and 1 sprig sage in chicken cavity.

Place remaining rosemary, thyme, sage, lemon, and onion around chicken in the roasting pan. Add carrots, red potatoes, and garlic cloves to the roasting pan.

Roast for 15 minutes. Reduce temperature to 375ºF, and roast for 1 more hour, basting chicken every 20 minutes.

Let chicken rest for 15 minutes before serving.

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