Perfect Roast Chicken

www.mykitchenadventures1.blogspot.com

Servings - approx. 6 - 8 per bird    Serving size - 3 oz. cooked white meat, no skin, no bone OR 3 oz. dark meat, no skin with bone  Points Plus per serving - 3 points+


For spice rub: ( amounts for one bird, double if making two)

(It's best to make the spice rub before you even start to work with the chicken)


2 large garlic cloves, minced

2 tsp. kosher salt

1 tsp. fresh ground black pepper

1 TBS. brown sugar

1 TBS. smoked paprika

1/2 tsp. dried thyme 

1/2 tsp. rubbed sage

1/2 tsp. onion powder

1/4 tsp, dried rosemary


1.  Combine all spice rub ingredients in small bowl.  Set aside. 


For Chicken: ( amounts for one bird, double if making two)


1-3  to 3 1/2 pound whole chicken, giblet package removed, rinsed and patted dry with paper towels

2 TBS. unsalted butter, cut thinly into 4 squares

Spice rub ( above)

salt and pepper ( for cavity)

1/2 small onion, coarsely chopped into 2 or 3 pcs

1-2 cloves garlic, smashed

 1/4 lemon

handful of fresh parsley

pc of kitchen twine or string to truss the legs together

nonstick cooking spray


1.  Preheat oven to 425 degrees F.  Spray roaster and rack with nonstick cooking spray.  

2.  Season cavity of prepared chicken generously with salt and pepper.  With fingers, gently separate the breast skin from the meat to make a pocket.  Rub some of the spice rub inside the pocket and insert the butter, 2 pcs per side.  Insert into cavity, the garlic, onion, and then squeeze the lemon inside the cavity and on top of the bird, and pop into cavity.  Stuff in the parsley.  Truss the legs together with string.

3.  Massage the rest of the spice rub all over the outside skin of the chicken.  Spray with cooking spray.  

4.  Roast in 425 degree oven for approx. 20-25 minutes per pound.  ( If roasting two birds, just account for the time as if you were roasting one)   Check for doneness by inserting instant read thermometer into thickest part of thigh.  If it reads 165 degrees F, it's ready to come out.  Let rest, loosely covered in foil, for 15  - 20 minutes.  ( this will allow the internal temp to increase to around 170 as well)   

5. Remove string on legs, carve and enjoy!   

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