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–+ servings

Sheet-Pan Rotisserie Chicken

A delicious easy to make roasted chicken.
5 from 1 vote
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Course: Dinner, Lunch
Keyword: Baked Chicken, Best Roasted Chicken, Roasted Chicken, Rotisserie Chicken
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 4 to 6 Servings
Author: Yasmin Rasheed

Ingredients

  • 1 whole organic 5 to 6 pounds chicken
  • 2 tablespoon extra virgin olive oil
  • 10 cloves fresh garlic crushed
  • 2 teaspoon fresh thyme chopped
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon all purpose seasoning with cumin
  • 1 teaspoon Sazon Con Azafran (Goya - 1 package))

Instructions

  • Preheat oven to 350 degrees
    Note: Use the roast setting if your oven has the feature.
  • In a small bowl, add all of the spices, garlic, thyme and olive oil. Use a spoon to mix together to form a paste.
  • Line a half sheet pan with parchment paper or aluminum foil.
  • Remove the giblet package from the chicken and reserve for making chicken broth or what ever use you would like.
    Rinse the chicken.  Use paper towels to dry the chicken thoroughly - inside and out.
    Note: Drying the chicken thoroughly is very important - this allows the chicken to not release excess liquid.
  • Place the chicken on the sheet pan. Use the seasoning paste to season the chicken all over - including seasoning under the breast skin and cavity. Use kitchen twine to tie the legs together. 
  • Roast the chicken for 1 hour and 15 minutes until is is nicely brown in color. 
    Note: You can use a meat thermometer to test the internal temperature of the chicken - 170 to 180 degrees.
  • Remove the chicken from the oven and cover loosely with aluminum foil.  Let the chicken rest for 15 minutes before carving it.
  • Carve, Plate, Serve and Enjoy!