Sunday, June 20, 2010

Roast Chicken

Mr. Man is not a big chicken fan.  He's more of a steak kind of guy.  I like chicken once in a while.  It's pretty inexpensive and you can make chicken salad with the left overs.

Easy Roast Chicken with Crispy Skin

1 chicken about 4.5 lbs
1 lemon
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon seasoned salt blend your choice.  I used a garlic pepper salt blend.

Mix dry ingredients together in a bowl and generously rub down your chicken. Cut up the lemon and stuff the cavity.  This will provide moisture during roasting time.  If you don't like lemons shove a cut up onion in there instead. Tie him up with some kitchen string and place in a bowl uncovered in the fridge for about 4-6 hours.  This helps the skin dry out which makes it nice and crispy.
After your bird is done hanging out in the fridge preheat the oven to 350 degrees.  Place birdy in a roasting rack that has been placed in a pan to catch the drippings. Roast for 1 hour and then turn up the heat to 450 degrees for another 30 minutes.  Let the bird rest for a few minutes before carving up.

I served my bird last night with some steamed broccoli, corn on the cob, and garlic roasted red potatoes.

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