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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Easy Roast Chicken Recipe

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This recipe for Easy Roast Chicken is from The McLean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole Chicken
1 - 2 tbsp EVOO
1 tbsp garlic powder
2 tsp chili powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp parsley

Tools:
Bundt Pan
Turkey Sized Oven Bag - lightly dusted with flour to prevent bursting
Directions:
Directions:
Remove 1 oven rack and place remaining one at the lowest position.
Preheat oven to 375º

Clean giblets and neck out of the chicken. Place chicken upright (neckhole facing ceiling) on bundt pan, center of pan should be in cavity. Make sure chicken is propped upright and not tilting - adjust legs as necessary.

Rub the whole chicken with EVOO, making sure to cover well and evenly but not dripping with oil. Get a litte under the skin in places too.

In a small bowl, mix spices. Rub spices on oiled chicken, again evenly and under the skin in places.

Place the whole bundt with chicken in a turkey-sized oven bag that has been dusted with flour. Opening should be above chicken, with about 1 inch room so not resting on bird. Seal bag. Cut about 5-6 slits into bag.

Place the bagged pan and chicken onto a cookie sheet.

Bake in oven for about 2 hours (turning once) - meat thermometer should read 165º when stuck in the meatiest part of bird and skin should be golden brown.

Cut away bag so skin is exposed, return to oven for no more than 10 minutes to crisp up the skin - you can also broil it to crisp it faster without over cooking it.

Let rest 5-10 minutes when done. Transfer to cutting board or platter and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min prep, 1 1/2 - 2 1/2 hours
Personal Notes:
Personal Notes:
I cook the chicken on a bundt pan and in a bag because I have found it guarantees perfectly roasted and browned chicken with no dry parts every time! Plus it drains the fat at the bottom and shaves off calories!

 

 

 

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