Cavender's Roasted Chicken

Juicy, flavorful, and infused with Greek-inspired spices, Cavender's Roasted Chicken is your next go-to recipe for a stunning yet simple dinner. This dish combines the savory, aromatic flair of Cavender's All-Purpose Greek Seasoning with fresh rosemary, thyme, and garlic, creating a perfectly seasoned roast with crispy skin and tender, juicy meat. The chicken is stuffed with bright, zesty lemon halves and roasted atop a medley of carrots, celery, and onion, which soak up the rich drippings and chicken broth, transforming into a flavorful side. With only 20 minutes of prep time and a foolproof method for achieving a golden, evenly roasted bird, this recipe is perfect for everything from cozy weeknight meals to show-stopping holiday gatherings. Serve it with the roasted vegetables for a complete meal packed with Mediterranean-inspired goodness.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 piece (approximately 4-5 pounds) Whole chicken
• 2 tablespoons Cavender's All-Purpose Greek Seasoning
• 2 tablespoons Olive oil
• 1 piece (halved) Lemon
• 6 cloves (peeled and slightly crushed) Garlic
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons (softened) Unsalted butter
• 1 cup Chicken broth
• 3 medium (peeled and cut into chunks) Carrots
• 3 stalks (cut into chunks) Celery
• 1 large (cut into wedges) Yellow onion

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the cavity of the whole chicken and pat the chicken dry with paper towels.

Step 3

Rub the entire chicken with softened butter, ensuring the butter gets underneath the skin for a crispier finish.

Step 4

Season the chicken generously on all sides with Cavender's Greek Seasoning, salt, and black pepper. Rub the spices into the skin for even seasoning.

Step 5

Stuff the chicken cavity with the halved lemon, garlic cloves, and sprigs of rosemary and thyme.

Step 6

In a large roasting pan or oven-safe skillet, create a bed of chopped carrots, celery, and onion. Pour the chicken broth over the vegetables to keep them moist during cooking.

Step 7

Place the seasoned chicken on top of the vegetable bed, breast-side up. Drizzle the olive oil over the top of the chicken.

Step 8

Tie the chicken legs together with kitchen twine and tuck the wing tips under the chicken to prevent burning.

Step 9

Roast the chicken in the preheated oven for approximately 70-90 minutes, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the breast using a meat thermometer.

Step 10

If the chicken skin starts browning too quickly, tent it with aluminum foil during the roasting process.

Step 11

Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps retain the juices.

Step 12

Serve the chicken with the roasted vegetables from the pan, and enjoy your delicious Cavender's Roasted Chicken!

Nutrition Facts

Serving size	(2563.3g)

Amount per serving	% Daily Value*
Calories	926.3

Total Fat 67.6g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 198.1mg	0%
Sodium 4145.6mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 11.4g	0%
Total Sugars 17.8g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 228.3mg	0%
Iron 5.3mg	0%
Potassium 1728.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 18.0%

Carbs: 19.1%