There is nothing more versatile than a baked or roasted chicken.
You can fancy it up with spices, herbs and side dishes for a big event
or slice it for a great chicken sandwich.
Depending on the size of your oven, you can cook your whole meal in one oven by adding the vegetables and/or bread to the oven.
For myself, I like baking two chickens at once. Having the first one for dinner tonight and keeping the other one for later meals.
Roasted Chicken
1 [3-4 pound] whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon ground cayenne pepper
Preheat oven to 450 degrees.
Rinse chicken inside and out under cold running water, removing all fat. Lay on a towel to drain and pat dry. Place chicken in a small baking pan. Rub the olive oil over and around the chicken, coating the skin.
Mix the dry spices together, then sprinkle them over the chicken, rubbing them on and under the skin.
Cover the wings of the chicken with squares of foil to avoid over cooking them.
Roast the chicken in the 450 degree oven for 20 minutes before lowering the degrees to 400. Continue roasting for 40-45 minutes, until it reaches an internal temperature of 180 degrees.
Let the chicken rest for 10-15 minutes before slicing and serving. Adding a baked potato [*baked with the chicken] and a mixed green salad can complete your meal.
*Wash your baked potato, then dry and rub skin with olive oil. Make a mixture of 1 teaspoon of sea salt and 1/2 teaspoon black pepper, roll the potato in the mixture, cover with foil wrap and bake with the chicken.
This recipe and tips come from my new cookbook, "14 Recipes, Endless Meals" where I show you how to get multi meals from the same basic recipe. It's due out soon, watch for it.
Depending on the size of your oven, you can cook your whole meal in one oven by adding the vegetables and/or bread to the oven.
For myself, I like baking two chickens at once. Having the first one for dinner tonight and keeping the other one for later meals.
Roasted Chicken
1 [3-4 pound] whole chicken
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon ground cayenne pepper
Preheat oven to 450 degrees.
Rinse chicken inside and out under cold running water, removing all fat. Lay on a towel to drain and pat dry. Place chicken in a small baking pan. Rub the olive oil over and around the chicken, coating the skin.
Mix the dry spices together, then sprinkle them over the chicken, rubbing them on and under the skin.
Cover the wings of the chicken with squares of foil to avoid over cooking them.
Roast the chicken in the 450 degree oven for 20 minutes before lowering the degrees to 400. Continue roasting for 40-45 minutes, until it reaches an internal temperature of 180 degrees.
Let the chicken rest for 10-15 minutes before slicing and serving. Adding a baked potato [*baked with the chicken] and a mixed green salad can complete your meal.
*Wash your baked potato, then dry and rub skin with olive oil. Make a mixture of 1 teaspoon of sea salt and 1/2 teaspoon black pepper, roll the potato in the mixture, cover with foil wrap and bake with the chicken.
This recipe and tips come from my new cookbook, "14 Recipes, Endless Meals" where I show you how to get multi meals from the same basic recipe. It's due out soon, watch for it.
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