Thursday, December 29, 2011

Roasted Chicken

Have you ever tried to prepare a chicken for baking with little ones around? I think this was the first time I've had that privilege. It was pretty entertaining, to say the least. Here is a piece of the the conversation.

3 Year old "What's that?!?"
Me "It's a chicken"
5 Year old "It's dead!"
3 Year old (patting the chicken) "I'm sorry turkey, I'm sorry"

This Roasted Chicken comes out so moist and tasty, it practically melts in your mouth! I like to serve this Roasted Chicken to company because it is so yummy, but also simple. And, all the work is done in advance so I'm not scrambling the last little bit before dinner. I usually make 2 Roasted Chickens and use the meat of the second for Chicken Pot Pie or Chicken Noodle Soup. The leftovers are also super tasty in Baked Chicken Taquitos, Chicken Enchiladas, Chicken Tortilla Soup, and Hawaiian Haystacks.

Look at all those yummy spices!

2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onion, quartered
1 (4 pound) whole chicken

In a small bowl, mix together spices. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture (I like to rub most of the spice mix just under the skin onto the meat). Place onion into the cavity. Place in resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250. Place chicken in roasting pan. Bake uncovered for 5 hours. Let sit 10 minutes before carving.

Recipe from Allrecipes.

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