Our Recipe for Roasted Chicken

Need an idea for a fresh whole chicken?

Photo by Freedigitalphotos.net

We are still working through all the chickens from Gav’s mom, and we’ve been trying out different cooking methods to see what we like best.  Maddie in particular is an absolute chicken fiend.  She scarfs down her serving and then starts demanding more.  Whole chickens are a wonderfully economic dinner choice.  You can often find them for only 79 cents per pound, and I don’t think you need me to tell you that that’s a good deal.  Plus, they often have enough meat for leftovers and you can use the carcass to make homemade chicken broth (more on that soon).

The other day we were set to try out a chicken in the crockpot recipe, but the chicken didn’t get pulled in time to thaw, so the crockpot was out.  We decided to go ahead and roast it in the oven.  Gavin mixed up a seasoning blend and prepped the chicken.  What we had later was some of the best roast chicken we’ve ever made, and we wanted to share the recipe with you:

Roast Chicken

Gav didn’t take exact measurement of the ingredients when he was measuring them, so adjust according to your own personal taste preferences.

Mix the following in a small bowl:

• Garlic powder
• Thyme
• Paprika
• Rosemary (crushed a bit to release the flavor)
• Black pepper
• Kosher salt

Rub the chicken all over with a bit of vegetable oil, just enough to make the skin glisten, not so much that it’s dripping.  Rub your spice rub into the skin.  Chop up an apple and place it and any remaining spice rub into the chicken’s cavity.

Place the chicken on a roasting sheet and cook at 350 degrees for about  1 hour and 15 minutes, or until the juices run clear.  You may wish to use a cooking thermometer.

The chicken was well-seasoned, juicy, just right.  Gav pulled it off the bone and we served it with a side of seasoned rice and a green salad.  It was delicious, even if we do say so ourselves!