Juiciest Roast Chicken

Name: Juiciest Roast Chicken
Yield: 4-6 servings
Ingredients: 1 tbsp + 2 tsp (25 mL) olive oil, divided; 1 tbsp (15 mL) all-purpose flour; ½ tsp (2 mL) garlic powder; ½ tsp (2 mL) paprika; ½ tsp (2 mL) salt; ¼ tsp (1 mL) coarsely ground black pepper; ¼ tsp (1 mL) dried thyme leaves; 1 whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg); Optional: Lemon and red onion wedges

Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.

Ingredients

1 tbsp + 2 tsp (25 mL) olive oil, divided
1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) garlic powder
½ tsp (2 mL) paprika
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves
1 whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg)
Optional: Lemon and red onion wedges

Directions

Preheat the oven to 400°F (205°C). Combine 1 tbsp (15 mL) oil, flour, garlic powder, paprika, salt, black pepper, and thyme in a small bowl and mix well. For the chicken, tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.
Brush the Fully Glazed Deep Covered Baker with the remaining oil. Place the lemon and red onion wedges (if using) in the baker. Brush the outside of the chicken with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 70-75 minutes or until a thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.