Courtesy of the Spruce
- 1 – 3-1/2 pound whole chicken
- ¼ cup olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Vegetables such as onions, carrots, zucchini, garlic cloves
Place chicken in a roasting pan.
In a small bowl, mix oil and spices. Rub on chicken and refrigerate for at least one hour or overnight.
Preheat oven to 375 degrees.
Wash and cut vegetables into large pieces. Put vegetables around chicken. Rub the vegetables and the chicken with the marinade.
Roast chicken, covered, at 375 degrees for one hour. Uncover and cook for another 20-30 minutes, until the chicken is browned on top and cooked through.