1 (3 pound) whole chicken

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon paprika

⅛ teaspoon cayenne pepper.


Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

Step 3

Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.

Step 4

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

You can use leftover chicken to make this Buffalo Chicken Pizza recipe by user EatandRun:

Top a 12-inch prepackaged thin pizza crust with 6 ounces shredded mozzarella cheese and 2 ounces crumbled blue cheese. Toss together 1 cup chopped chicken with 2 tablespoon Frank’s RedHot(R) sauce in a bowl. Top pizza with chicken mixture and 1/4 cup chopped red onion. Bake according to package directions, about 10 minutes. To serve, top with chopped celery leaves and additional hot sauce.

Nutrition Facts

Per Serving:
229.2 calories; protein 23g 46% DV; carbohydrates 0.2g; fat 14.5g 22% DV; cholesterol 72.8mg 24% DV; sodium 142.7mg 6% DV.


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