Barbecue Roasted Whole Chicken
A classic whole roasted chicken elevated with a tangy, smoky barbecue glaze and a hint of fresh lemon for balance.
Prep: 15 min · Cook: 75 min · Yield: 4 · Method: Oven
Ingredients
- 4 lb whole chicken
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 whole lemon
- 0.5 cup barbecue sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Cooking instructions
- Preheat your oven to 425°F. Pat the chicken dry with paper towels to ensure crispy skin. — 425°F
- Season the bird evenly with salt and black pepper, including the cavity. Rub the skin with olive oil. Slice the lemon into quarters and place them inside the cavity.
- Place the chicken on a rack in a roasting pan and roast until a thermometer inserted into the thickest part of the thigh, without touching bone, reaches 165°F (74°C). (about 60 min) — 425°F
- In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and smoked paprika.
- Brush the glaze generously over the chicken. Return to the oven and continue roasting until the glaze is caramelized and the internal temperature reaches 165°F. (about 15 min) — 425°F
- Remove from the oven and let the chicken rest on a cutting board for at least 15 minutes before carving to retain moisture. (about 15 min)