Hearty Chicken Roast

Name: Hearty Chicken Roast
Total time: 80
Yield: 4
Ingredients: 1 whole chicken, 4–5 pounds; 3 teaspoons kosher salt, divided; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon freshly ground black pepper; 1 tablespoon poultry seasoning; 1 ½ teaspoons ground rosemary; 1 tablespoon paprika; 1 ½ teaspoons turmeric; ½ cup unsalted butter, softened; 4 medium Idaho potatoes, quartered; vegetable of choice, for serving

Recipe by Bella Lopez from tasty.co

Meal 1 Hr. 20 Mins.

Ingredients

4 servings

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1 whole chicken, 4–5 pounds
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3 teaspoons kosher salt, divided
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2 teaspoons onion powder
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2 teaspoons garlic powder
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1 teaspoon freshly ground black pepper
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1 tablespoon poultry seasoning

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1 ½ teaspoons ground rosemary
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1 tablespoon paprika
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1 ½ teaspoons turmeric
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½ cup unsalted butter, softened
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4 medium Idaho potatoes, quartered
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vegetable of choice, for serving

Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken dry, including inside the cavity (remove any giblets, if applicable), with paper towels. Rub the chicken inside and out with 2 teaspoons of salt.
In a small bowl, combine the onion powder, garlic powder, black pepper, poultry seasoning, ground rosemary, paprika, and turmeric and mix well. Add the softened butter and mix well.
Rub the seasoned butter all over the chicken, including under the skin. Season with the remaining teaspoon of salt.
Add the potatoes to a 9 x 13-inch baking dish, arranging in an even layer. Place the chicken, breast-side up, on top of the potatoes, use twine or foil to tie the chicken legs together.
Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the leg reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C). Remove the chicken from the oven and let rest for 20 minutes before carving.
Serve the chicken with the potatoes and your favorite vegetables and drizzle with the pan juices.
Enjoy!