Description
This roast whole chicken is seasoned to perfection and comes out juicy and golden brown.
Ingredients
Scale
- 1 tbsp brown sugar (or Sukrin Gold (for low carb version))
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 medium whole chicken (approx. 3–4 pounds or 4–5 kg)
- 1 cup (240ml) chicken broth (or chicken stock)
- ¼ cup (60ml) light soy sauce (or Tamari)
- 2 tsp cornstarch (cornflour) diluted in 1 tbsp cold water
Instructions
- Preheat the oven to 430°F (220°C).
- Combine all the ingredients for the seasoning.
- Take the chicken out of the fridge to come to room temperature and rub the chicken with the seasoning on both sides.
- Pour the chicken broth and soy sauce into your Dutch Oven.
- Add the chicken to the pot, breast side down. Roast for 40-45 minutes.
- Remove the lid and use two forks to carefully turn the chicken over so it is breast side up.
- Return to the oven and cook uncovered for another 15 minutes or until the skin is golden.
- Remove the chicken from the pot and rest for 10-15 minutes loosely covered with foil.
- Stir a little cornstarch slurry to the liquid in the Dutch oven and bring to a low simmer on the stove, stirring, until the gravy thickens.
Notes
- This recipe can be adjusted for different herbs and seasonings based on preference.
- For a low carb version, use Sukrin Gold as a sweetener.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 0
- Protein: 45
- Cholesterol: 130