Spicy Salt-Rubbed Chicken

Golden roasted chicken covered with herbs on a bed or roasted potatoes and carrots.

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5 from 1 vote

You can make this a 1 dish meal loaded with flavour!

Prep Time20

Cook Time1 15

Total Time2 35

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 504kcal

Author: Carolyn Hetke

Ingredients

Chicken

2 3 lb chickens
¼ cup lemon juice
½ cup olive oil
¼ cup fresh oregano (recommended) finely chopped (use 2 Tbsps if using dried herbs)
¼ cup fresh rosemary (recommended) finely chopped, (use 2 Tbsps if using dried herbs)
¼ cup fresh thyme leaves (recommended) finely chopped, (use 2 Tbsps if using dried herbs)
4 Tbsps kosher salt
2 Tbsps coarsely ground black pepper

Vegetables

12 medium yellow potatoes peeled
12 large carrots peeled and cut into 4" lengths

Instructions

Wash the chicken(s) and pat dry.
Combine all the spices, lemon and olive oil in a resealable bag and marinate chicken for 1 hour or overnight.
Preheat oven to 350 degrees. Spray a large roasting pan with cooking spray.
Arrange potatoes and carrots in a layer in the bottom of the pan. Arrange the chicken(s) over the vegetables with space between them. Allow bit of the marinade to drain over the vegetables just enough to coat them. Discard the rest of the marinade.
Roast uncovered 20 minutes per pound plus 15 minutes. (If your chickens are 3 lbs each it will be 75 minutes total). If you are using a meat thermometer it should read 165 degrees F when inserted into the inner thigh. Be careful not to touch the bone.
Baste chickens part way through the roasting process.
Remove chickens from oven and loosely cover them with foil. Allow them to rest for 10 minutes before slicing.

Notes

If you choose to quarter your chickens, preheat oven to 375 degrees or set grill to medium. Cook chicken for about 25 minutes until juices run clear or until internal temperature reaches 165 degrees.

Cook vegetables separately. You can choose to toss the vegetables in the marinade before roasting if you like. Otherwise discard excess marinade. If roasting vegetables they will take 45-50 minutes to roast at 350 degrees.

Nutrition