|Easy Juicy Roast Chicken|
It has been one of our families favorite meals for years. It blows Costco's Rotisserie chickens away - Just sayin'...
Yes, it does take longer to prepare than the time it usually takes to go to Costco and pick up a chicken, but this chicken is far more Delicious and the texture of the meat is superior. Plus you have to prepare the rest of the meal anyway.
Once you taste this recipe, you will crave it and want to make it again and again. Like my daughter said when she first tasted it, "Where have you been all my life?!"
Tip: You may use this roast chicken in my Copy-Cat Costco Rotisserie chicken Salad Recipe!
Easy Roast Chicken Recipe:
1 roasting chicken, rinsed and patted dry
1 large onion, cut into chunks
fresh ground pepper
butter, melted (and/or deodorized coconut oil)
McCormick Season All seasoned salt (make sure yours is gluten free)
Optional: Bake some potatoes and small yams at the same time.
Peel and cut into chunks 1 large onion.
Rub the inside of the chicken cavity with garlic, pepper, paprika, and onion powder.
Fill the chicken cavity with the onions and sew up with a needle and white string, or skewer closed.
Rub the outside of the chicken all over with melted butter and/or coconut oil (butter = best flavor).
Sprinkle the outside very generously with the seasoned salt (McCormick or Laury's).
Place the chicken on a rack placed in a shallow roasting pan.
Bake the chicken in a 350 degree oven for about 1 1/2 to 2 hours, basting with the drippings several times. Baste the chicken about every 20 to 30 minutes, increasing in frequency as the chicken is almost done roasting. Be careful not to puncture the chicken's skin. The chicken will become a beautiful crispy golden brown.
If you are baking potatoes at the same time, I like to scrub the skins, pierce the skins well with a fork, an place them in the roasting pan along side the chicken. Baste them every so often with the chicken drippings.
Scrape up all the drippings and pour into a small serving bowl with a ladle.
Serve the chicken with the roasted onions and drippings on the side, along with the baked yams or potatoes if you prepared them.
The drippings are amazing drizzled all over the meat, onions and potatoes. Have extra seasoning salt and a pepper grinder at the table. Add a fresh salad and you're good to go!
Tip to speed cooking time:
Roast the chicken in a 400 degree oven on the bottom shelf for 30 minutes. then turn the oven down to 350 degrees. If the drippings start to burn, raise to the middle shelf
Live on the edge and roast your chicken upside down!
Why? The skin on the breast side is thin and dries out easily. The skin on the back has more fat under it and it will literally baste your chicken for you! Your chicken will be super moist and have a gorgeous crispy skin, almost like Peking Duck. I like the flavor of the basting juices, so still baste the chicken 1 to 2 times while roasting, but that's it. It makes the Easy Roast Chicken recipe even easier!
Tip to make even juicier:
Place your chicken breast side down in a large porcelain-lined, heavy cast iron pot or kettle. Roast in the oven, uncovered if you want a crispy skin. The sides of the pot help hold the moisture in the meat better.
Note: My dad loves Old Bay Seasoning used as the seasoning salt.
|A beautiful Juicy Roast Chicken - Stuffed with onions.|
|Red New Potatoes were baked along side the chicken.|
|Delicious chicken, potatoes & onions drizzled with drippings & heirloom tomato salad on the side.|