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Weeknight Roast Chicken

by on May 3, 2010 in Main Courses, Poultry May 3, 2010 Main CoursesPoultry
See post on ABusyNest’s site!
4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

This moist roast chicken can be enjoyed even on busy weeknights. The key is buying a whole chicken that is precut.

Ingredients

  • 1 whole Chicken, Cut Into 8 Pieces
  • Salt And Pepper
  • 2 teaspoons Dried Thyme
  • 1 clove Garlic, Minced
  • 1 teaspoon Paprika
  • 8 slices Lemon

Preparation

Preheat the oven to 425 degrees. Line a baking sheet with foil. Make sure chicken pieces are similar in size, remembering that dark meat cooks slower than white breast meat. If needed, cut breasts in half.

Line up the chicken pieces skin side up on a baking sheet. Evenly coat with salt, pepper, thyme, minced garlic and paprika. Top each piece with a lemon slice.

Bake 20-25 minutes or until each piece reaches an internal temperature of 165 degrees.

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3 Reviews

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Allison at Novice Life on 1.1.2011

This was easy but the chicken seemed a tad dry and it did take us about 45 minutes to cook. I wonder if cooking it on slower heat when we have more time might not allow it to be a little more moist.

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bostonlizpoms on 8.26.2010

Tonight is the second time I have made this chicken, its simply delicious and my husband loves it! Says its almost as good as Thanksgiving…high praise from him.

My only comment is I baked the chicken for much longer than 20 minutes. More than an hour for me–I just don’t think chicken can be done in 20, no matter how small the pieces. The chicken was still moist and tasty!

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sunshine99 on 7.24.2010

Made this last night. It was very good and very easy. Highly recommend!

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