Description
A delicious roasted whole chicken seasoned with a blend of spices and served with a savory gravy.
Ingredients
Scale
- 1 tbsp brown sugar (or Sukrin Gold for low carb version)
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 medium whole chicken (approx. 3–4 pounds or 4–5 kg)
- 1 cup (240ml) chicken broth (or chicken stock)
- ¼ cup (60ml) light soy sauce (or Tamari)
- 2 tsp cornstarch (cornflour) diluted in 1 tbsp cold water)
Instructions
- Preheat the oven to 430°F (220°C).
- Combine all the ingredients for the seasoning.
- Take the chicken out of the fridge to come to room temperature and rub the chicken with the seasoning on both sides.
- Pour the chicken broth and soy sauce into your Dutch Oven.
- Add the chicken to the pot, breast side down. Roast for 40-45 minutes.
- Remove the lid and use two forks to carefully turn the chicken over so it is breast side up.
- Return to the oven and cook uncovered for another 15 minutes or until the skin is golden.
- Remove the chicken from the pot and rest for 10-15 minutes loosely covered with foil.
- Stir a little cornstarch slurry to the liquid in the Dutch oven and bring to a low simmer on the stove, stirring, until the gravy thickens.
Notes
- Make sure chicken is at room temperature before roasting for even cooking.
- You can use other seasonings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg