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My Mothers Roast Chicken

My Mother's Roast Chicken

Classic comfort food
Course Main Course
Cuisine American
Keyword easy dinner recipes, roast chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 492 kcal
Author Reprinted with permission from Chef Alexandra Lopukhin

Ingredients

  • 1 whole chicken 2 1/2 to 3 1/2 pounds, giblets removed
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons curry powder
  • 2 tablespoons paprika
  • 2 tablespoons cumin

Instructions

  1. Wash and pat dry the chicken inside out. Combine the spices in the bowl and spread them all over the chicken and inside the cavity. Don’t worry if there seems like too much spice, use all of it.
  2. Place the chicken on the roasting rack breast side up and place a pan underneath to catch all of the drippings.

Convection Oven Method

  1. Preheat oven to 425°F. Be sure the oven is at the right temperature before placing the bird in the oven.

  2. Place chicken in the hot oven for seven minutes. Then reduce the temperature to 325°F and cook 10 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F.

Regular Oven Method

  1. Preheat oven to 450°F. Make sure the oven has reached the correct temperature before placing the bird in the oven.

  2. Place the chicken in the hot oven for 15 minutes, then reduce the temperature to 350°F. Cook 20 minutes per pound or until an instant-read thermometer inserted into the thigh reads 165°F.

Recipe Notes

If you do not have a roasting rack, simply slice up an onion into thick slices and place on a roasting pan. Place the chicken breast side down instead of up, then flip breast side up half way through cooking.