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.
Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
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.
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.
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.