Oven Roasted Chicken

324F1779-4AAE-4B8A-AE7F-1214DB283A10

The flavor of the spice rub I put on this chicken was absolutely delicious! The chicken was cooked perfectly and was very moist. If you love the skin, put the spice rub over the skin. If you do not eat the skin, like a lot of people, pull up sections of the skin and place the rub under the skin and directly on top of the meat.

 

0DE205CB-8190-44FD-A1AA-80BC6A1757BB

Ingredients

 

In a small bowl combine all of the seasonings and set aside.

 

30E638E7-8702-4B03-A01A-5D4B829758FC

Rinse the chicken with cold water.

 

AEA3CAEA-3DC1-4E66-94B8-AF7D5EAA6B6E

Pat dry with some paper towel.

 

BB3A94E2-16B2-4795-B387-1E4FF3C2D7F7

Cover a deeper pan with foil and place a rack on top.

Using oven safe string, loop it around the tail then each leg.

Pull tight and knot keeping the chicken legs and tail tightly together.

 

072E1014-F106-474B-BFD9-D727A56B034E

Twist the wings inward tucking them against the chicken body.

 

0D602AA2-4232-4EB3-9A5C-E5927A5AE132

Pat the mixed rub all over the chicken or under the skin. Bake in a preheated 450 degree oven breast side up for 15 minutes. Reduce heat to 350 degrees and continue baking 20 minutes for every pound of the chicken. If the back side isn’t golden brown when you turn the chicken over, quickly put the chicken under the broiler just until it gets brown, as I did. Let rest for about 10 minutes, slice and serve.

Oven Roasted Chicken

http://www.InDianesKitchen.com

0D602AA2-4232-4EB3-9A5C-E5927A5AE132

Ingredients

  • 1 – 5# whole chicken (approximately)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried sage

Directions

  1. Preheat oven to 450 degrees.
  2. Rinse the chicken, inside and out, with cold water.
  3. Pat the chicken dry with paper towel.
  4. Place foil into a pan with a rack on top.
  5. Place the dry chicken on top of the rack.
  6. In a small bowl combine all of the dry ingredients.
  7. Pat the dry ingredients all over the chicken evenly.
  8. Roast the chicken for 15 minutes at 450 degrees.
  9. Reduce the heat to 350 degrees and continue to cook for 20 minutes per pound of the chickens weight. The thickest part of the chicken should read 165 degrees when done.
  10. Let the chicken rest for about 10 minutes then slice and serve.

http://www.InDianesKitchen.com

Advertisements

Categories: Chicken

15 Comments »

    • The foil catches the drippings so the pan stays clean and easy to wash. You don’t have to use it. You can put celery, lemon or whatever you like in the cavity but I like to make it this way. You can do it however you like best. I’m not sure what you mean by sale or paper in the cavity???? Anyway you make it, give the rub a try sometime we love it!

      Like

  1. Home roasted chicken is still my favourite roast – and I can never understand how people can discard the skin. All the golden, juicy, crispness – it’s the best part. Seeing your photos made me so hungry….

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s