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There really is nothing better than an oven roasted chicken. It’s the most homey, soul-warming meal I can think of. During the cooler months I love making a roasted chicken on Sundays and using the leftovers for lunches throughout the week, and this recipe has been my latest favorite. It has perfect fall spices and pairs perfectly with roasted vegetables.

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Here’s what you’ll need:

• 1 whole chicken, giblets removed
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp ground sage
• 1 tbsp thyme
• 1 tbsp rosemary

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OVEN ROASTED ROSEMARY CHICKEN

Ingredients:

• 1 whole chicken, giblets removed
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp ground sage
• 1 tbsp thyme
• 1 tbsp rosemary

Instructions:

1. Preheat oven to 375 degrees. You can make this recipe with a whole chicken as is, or with a spatchcocked chicken. Click here for instructions on how to spatchcock a chicken.
2. Pat down the entire chicken with a paper towel until dry.
3. In a small bowl, whisk together the 3 tbsp of olive oil with the salt, black pepper, garlic powder, paprika, sage, thyme and rosemary.
4. Transfer the chicken to a sheet pan or oven-safe skillet and use your hands to coat the entire chicken evenly with all of the spice and olive oil mix.
5. Bake for 45-75 minutes, depending on the size of the chicken. Spatchcocked chickens will take less time. Check for doneness with a meat thermometer or by cutting into it and seeing no pink.
6. Eat immediately or store in the refrigerator for up to 5 days.

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