A deliciously moist roasted chicken infused with aromatic herbs and spices, perfect for any occasion.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and a crispy skin.
Place the whole chicken in a baking pan.
Use a pan with sides to catch the juices.
Brush the chicken with olive oil, covering it evenly.
This helps the seasoning stick and promotes browning.
Mix the salt, pepper, oregano, basil, paprika, and garlic in a small bowl.
Combine thoroughly for an even flavor distribution.
Sprinkle the seasoning mixture evenly over the chicken.
Ensure all parts of the chicken are well-coated.
Bake the chicken in the preheated oven for 20 minutes.
This initial high heat helps to crisp the skin.
Reduce the oven temperature to 400°F (200°C) and continue baking for 40-50 minutes, or until the chicken is golden brown and the juices run clear.
Use a meat thermometer to check the internal temperature (165°F or 74°C).
If the chicken browns too quickly, cover it loosely with aluminum foil.
This prevents over-browning while allowing the chicken to cook through.
Let the chicken rest for at least 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the meat tender and juicy.
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