1 roasting chicken
3 cloves garlic
2-3 stems fresh rosemary
2Tbsp olive oil
2Tbsp paprika
2Tbsp garlic powder
2Tbsp onion powder
2Tbsp dried thyme
2Tbsp dried sage
2Tbsp dried parsley
Salt & Pepper to taste
The above is a rough guesstimate of how much I use of each seasoning, but it all comes out to about the same of each, except the salt and pepper. I use a shaker jar for each spice.
Start heating you oven to 400f
First, check out your chicken. Check the cavity for any giblets or other bagged parts of the little lady's anatomy and remove them. Next, give it a good rise, inside and out. Now give it a check for any lingering feathers or remaining skin flaps/muscle/bone bits that shouldn't be there. Using cooking string, tie the leg ends together. Squish the garlic cloves some and place them and the fresh rosemary inside the chicken's cavity. Pat the chicken dry, then place it breast side down on a non-wooden cutting board and give it a good rub all over with olive oil. Start seasoning with the salt, then continue with the rest of the dry seasonings. For some parts that are tricky to get the seasonings on to, I shake some onto my hand and pat it on. Flip the chicken over, and repeat. Place the chicken in a roasting pan breast side up. I like to surround it with potatoes, carrots, pearl onions... That kind of thing. Tonight I used parsnips (which I hadn't tried before and likely never will again), sweet potatoes, and pearl onions. Cover with foil, but remove it about 20-30 degrees before it's done so the skin can brown and get nice and crispy crunchy! Roast for about an hour, or until the chicken reaches the proper temperature. Allow the chicken to rest for 5 to 10 minutes before carving. Hope you enjoy!
First, check out your chicken. Check the cavity for any giblets or other bagged parts of the little lady's anatomy and remove them. Next, give it a good rise, inside and out. Now give it a check for any lingering feathers or remaining skin flaps/muscle/bone bits that shouldn't be there. Using cooking string, tie the leg ends together. Squish the garlic cloves some and place them and the fresh rosemary inside the chicken's cavity. Pat the chicken dry, then place it breast side down on a non-wooden cutting board and give it a good rub all over with olive oil. Start seasoning with the salt, then continue with the rest of the dry seasonings. For some parts that are tricky to get the seasonings on to, I shake some onto my hand and pat it on. Flip the chicken over, and repeat. Place the chicken in a roasting pan breast side up. I like to surround it with potatoes, carrots, pearl onions... That kind of thing. Tonight I used parsnips (which I hadn't tried before and likely never will again), sweet potatoes, and pearl onions. Cover with foil, but remove it about 20-30 degrees before it's done so the skin can brown and get nice and crispy crunchy! Roast for about an hour, or until the chicken reaches the proper temperature. Allow the chicken to rest for 5 to 10 minutes before carving. Hope you enjoy!
Naked Chicken
In to the sauna!
 |
| All done!!! |
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