For as long as I can remember I have loved Thanksgiving food!
It’s basically my soul food. From the juicy yummy turkey, mashed potatoes, various casseroles. Let’s not get into the desert line up. It’s my absolute favorite! The inspiration for this dinner was born from the love of my soul food.
I’ve never cooked a whole chicken before so this was a first for me. I was nervous at first I didn’t want to ruin an entire chicken, I could only imagine the amount of shit I would catch from my husband if that happened.
But I risked it and just went for it. I had no plan at all I just knew I had the ingredients because I grocery shopping based on meal ideas.
I grabbed my camera, flipped through pintrest real quick and here we are!
This oven roasted chicken is super simple and you probably have all of these spices already which makes this even easier to whip up. Ironically my best friend and I made the same type of chicken on the same night but she took a totally different approve, her husband works in a specialty burger restaurant and he brought home pepper jack and bacon compound butter (drool face) so she stuffed that awesomeness under the skin of the chicken ( needless to say her chicken w BOMB) but who of us has a husband who brings home awesomeness like that??? No I lol.
This recipe is easily converted to a crock pot recipe. Follow steps 2-4 and place in a crock pot on low for 5-6 hours and on high 3-4 hours. you cant the internal temp to reach 165 degrees before removing it.
- 2 tsp Paprika
- 2 tsp Dried Thyme
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt & Pepper
- 2 tbsp Olive Oil
- 4-5 Pound Whole Chicken
- Move oven rack to lowest level and preheat oven to 425 degrees.
- In a small bowl mix together the dry ingredients. paprika, thyme, garlic, onion, salt and pepper.
- Remove giblets from chicken (if included) and truss chicken if desired. Brush the chicken with olive oil.
- Rub spice mixture all over chicken and place in a rimmed or deep baking dish.
- Bake uncovered until the internal temp reaches 165 degrees about 70-80 minutes. Brush the chicken periodically with the juices from the bottom of the pan about every 20 minutes. This will keep the chicken juicy.
- Serve immediately or piece it out and use later.