First and foremost please forgive me for showing you mediocre pictures of a chicken. I am being very kind though by sharing this recipe, so you can’t be too mad at me! When David and I started the Whole30 back in October we started making a whole chicken almost every single week. David used to complain that I never made the same meals twice. Long gone are those days. I think this recipe was the first time he asked me to take a break from cooking the same thing. Not because it isn’t delicious but because I literally made this recipe for probably 3 months once a week. That’s a lot of chicken with the same flavor — haha.
I say when something is good, you should stick with it. That’s how I feel about this chicken recipe. It’s tried and true and one I’ll be making for years to come. One of my favorite parts of this chicken is that it makes a ton! David and I always feast on it for dinner. Then for lunch the next day we have glorious chicken salads. We also use the bones to make delicious, healthy, heart-warming chicken broth. Yup, slow cooked in the crock pot for twenty-four hours. It really doesn’t get much better than that. I love not wasting!
This rub is super duper simple. Just stir together the few spices and you’re good to go. I like to rub the chicken down with olive oil after I’ve rubbed it with the spices to help the skin get nice and crispy. Before baking it make sure that you have the breast down. That way when you flip it half way through the breasts are up right helping the skin get nice and crisp and it’s sitting the right way up to carve. Every time I carve into this it’s ridiculously juicy. I have to put a towel down on our counter underneath the cutting board. It’s worth it.
Make sure to let that baby rest for a good 5-10 minutes. I know, it’s hard, but it really does help keep the juices in much better. Take it from me, there isn’t anything more delicious on a Sunday night then a home cooked meal. Especially such a healthy one that’s going to provide you with tons of leftovers and the base for your homemade chicken broth. You’re totally making your own broth at home, right? If not, you need to! It’s 100% better than store-bought. Hope you enjoy this perfect Sunday chicken.
- 1 (3 or 4 pound) whole chicken
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Preheat oven or grill to 400 degrees.
- In a small bowl combine all the dry ingredients. Rub over a whole chicken. Rub chicken with 1 tablespoon olive oil on each side.
- Place chicken on an aluminum foil lined baking sheet on top of a cooling rack. Bake for 30 minutes breast side down. Remove from oven, flip over so breast side is up. Bake another 40 minutes. Remove from oven and let rest for at least 5 minutes before carving.
- If you're barbecuing I suggest butterflying the chicken to make sure it cooks evenly.