Winner Winner, Chicken Dinner.
Hey guys!! Sorry I’ve been on a bit of a hiatus, I needed a mini break to recenter on the blog, and well life in general. But I’m back and bringing you a killer recipe!
So I don’t know about you but up here in Canada we have Thanksgiving in October! Gasp, I know! We like to start that cozy holiday stuff early. And I love it; just getting together with family and eating all the warm buns with butter.
I wanted to do a mini thanksgiving for just Evan and I, so I decided to roast a chicken, and man it was so good!
The skin was so crispy and full of flavor. This is actually the most perfect roast chicken. Trust me. Here’s what you need…
It’s best if you have a roasting pan and I’m lucky enough to have one, but if you don’t that’s okay any baking dish a chicken (or turkey) would fit into works just fine! You’ll want to make sure your chicken is thawed thoroughly, otherwise cooking time will have to be extended.
So here are your instructions:
First mix your spices together (sage, thyme, parsley, onion powder, garlic powder, pepper, rosemary, and lemon pepper), set aside 1/3 of the spices. Take your butter and mix with the 2/3 spice mix. Set aside.
Next, take your cloves of garlic and 1/2 onion and stuff into the cavity of the chicken, and then with your hands loosen the skin from the body by sliding hands gently underneath the skin. When you’ve loosened the skin take some of the butter mixture and put under the skin, even down by the drum sticks. This step is very important for making a crispy skin. Now, use the rest of the butter mixture to put on top of the skin, make it a pretty thick layer. When you’re done that, sprinkle the 1/3 spice mix over the whole chicken. Let it rest while you preheat the oven to 425F degrees.
While you’re waiting for the oven to warm up, put your carrots, other 1/2 onion, and celery in the bottom of the dish, I also threw in some carrot tops to give a little more flavor and then I didn’t feel bad about all the carrot tops I would be wasting. Throw in a cup or two of water, just enough to cover the bottom of the pan (about an inch). Then you can put your chicken on the rack if you have one or place on top of carrots, onion, and celery.
Place in lower third of oven, cook for 20 minutes take out, brush with butter and more spices if you so desire (I did). Put back in oven for another 25-35 minutes, test inner temperature now if juices are running clear and the temperature has reached 165C then your chicken is cooked, if not pop back in the oven and check again in 10 minutes. My specific chicken that I did really didn’t want to cook, I needed to cut the breast open so it could cook a bit faster, it finally got there 🙂
Look at that beauty!!! Aweh man guys I can’t even describe how delicious it was! And pretty easy too, at least I think so. Haha it’s kinda hard to screw up.
Right now I’m saving all my bones from whole chickens in the freezer so I can make my own chicken stock, which will be super exciting when I have enough to do that!
Canadians what did you do this weekend? Americans had a long weekend too I guess, how did you spend that time?? Let me know by leaving me a comment!!