Hearty Chicken Roast
for 4 servings
- 1 whole chicken, 4–5 pounds
- 3 teaspoons kosher salt, divided
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon poultry seasoning
- 1 ½ teaspoons ground rosemary
- 1 tablespoon paprika
- 1 ½ teaspoons turmeric
- ½ cup unsalted butter (235 g), softened
- 4 medium Idaho potatoes, quartered
- vegetable of choice, for serving
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry, including inside the cavity (remove any giblets, if applicable), with paper towels. Rub the chicken inside and out with 2 teaspoons of salt.
- In a small bowl, combine the onion powder, garlic powder, black pepper, poultry seasoning, ground rosemary, paprika, and turmeric and mix well. Add the softened butter and mix well.
- Rub the seasoned butter all over the chicken, including under the skin. Season with the remaining teaspoon of salt.
- Add the potatoes to a 9 x 13-inch baking dish, arranging in an even layer. Place the chicken, breast-side up, on top of the potatoes, use twine or foil to tie the chicken legs together.
- Roast the chicken for 1 hour, or until the internal temperature of the thickest part of the leg reaches 165°F (75°C). If the skin starts to brown too quickly, tent with foil or reduce the oven temperature to 375°F (190°C). Remove the chicken from the oven and let rest for 20 minutes before carving.
- Serve the chicken with the potatoes and your favorite vegetables and drizzle with the pan juices.
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