Kenny Rogers-Style Roasted Chicken

Name: Kenny Rogers-Style Roasted Chicken
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 1 tsp Dijon Mustard; 1 tsp Dried Thyme; 0 whole Fresh Thyme; 1 tsp Garlic Powder; 0.13 tsp Ground Cloves; 0.13 tsp Ground Nutmeg; 1 tbsp Hot Sauce; 1 tbsp Ketchup; 0.25 cup Lemon Juice; 0.25 tsp Liquid Smoke; 1 tbsp Onion Powder; 1 tsp Salt; 2 tsp Smoked Paprika; 0.25 cup Soy Sauce; 1 whole Whole Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Halal 🕌

Kenny Rogers-Style Roasted Chicken features a bright lemon-soy marinade balanced by a warm, aromatic spice rub. The chicken turns out juicy with a gently smoky edge and subtle heat, perfect for a relaxed family dinner or a weekend gathering. Serve with simple sides to let the citrus, thyme, and paprika shine through.

Prep15 mins
Cook1 hr 40 mins
Serves6
DifficultyMedium

1

Gather all the ingredients.
2

Prepare the Marinated Chicken: Put the lemon quarters inside the chicken cavity; place the chicken in a large resealable plastic bag. In a medium bowl, stir together the lemon juice, lemon zest, soy sauce, hot sauce, ketchup, onion powder, thyme, salt, and liquid smoke until combined.
3

Pour the lemon juice mixture over the chicken in the bag. Let it marinate at room temperature for at least 1 hour or refrigerate for up to 16 hours. Remove it from the refrigerator and let it come to room temperature before roasting, about 1 hour.
4

Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and brush Dijon mustard evenly over the chicken.
5

Prepare the Dry Rub: In a small bowl, stir together the onion powder, salt, smoked paprika, black pepper, thyme, garlic powder, cloves, and nutmeg. Sprinkle the dry rub evenly over the chicken, pressing firmly to help it stick. Tuck the wing tips behind the shoulders. Tie the legs together with kitchen twine. Place the chicken, breast side up, on a wire rack set inside a large rimmed baking sheet.
6

Bake in the preheated oven at 400 degrees F (200 degrees C) for 20 minutes, uncovered, then loosely cover with foil. Continue baking until the chicken is cooked through and a thermometer inserted into the thickest part of the chicken breast reads 160 degrees F (71 degrees C), 1 hour 20 minutes to 1 hour 30 minutes, rotating the chicken front to back halfway through.
7

Remove from the oven and transfer the chicken to a cutting board; let it rest for 15 minutes.
8

Carve the chicken and garnish with lemon slices and fresh thyme leaves.