Sorry I haven’t posted in a while. Besides the time sucker that is a newborn, our family has also been dealing with some unexpected, yet serious health issues which have kept us preoccupied. But, I’m starting to sleep a little more and am feeling a little more “normal”, so I’m back!
One of my favorite things to do at the beginning of the week is to roast two whole chickens and use the meat in various dishes throughout the week. You can often find whole chickens for under $0.99/lb, with two whole birds costing around $10.
My favorite roast chicken recipe is easy, fresh, and delicious. The cooking method yields a juicy bird with crisp skin.
Chicken Spice Rub
-4 tsp salt
-2 tsp paprika
-1 tsp black pepper
-1/2 tsp crushed red pepper
-1/2 tsp garlic powder
-Mix all ingredients together. Set aside.
-2 whole chickens (3-4 lbs each)
-1 lemon, cut in half
-handful of fresh rosemary sprigs
-4 cloves garlic
-Extra Virgin Olive Oil (EVOO) for rubbing bird
Preheat oven to 425 degrees F. Clear out inside of chicken and pat dry. Rub EVOO over outside of the bird. Spread chicken spice rub all over outside chickens and under the skin and inside the cavity. Stuff each chicken cavity with half the rosemary, 2 cloves of garlic, and one lemon half.
Place in a roasting pan and cook breast side DOWN at 425 degrees for 20 minutes. After 20 minutes turn oven temperature down to 350 degrees F, turn to breast side UP and continue roasting at 15-20 mins per pound. (About 90 minutes to 2 hours for two 3 lb chickens, longer for larger birds) or until temperature in thigh registers 180 degrees F.
Remove chickens and let rest for 10 minutes. Carve and serve or reserve meat for future meals.
What is your favorite way to use a whole chicken?