Spiced whole roast chicken
Chef Lola's Kitchen · ♥ 341 likes · 16.1K views · 5 min video
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4½ lb chicken
- 2 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp seasoning powder
- 2 tbsp olive oil
Mix the paprika, cayenne, black pepper, thyme, garlic powder, onion powder, salt and seasoning powder in a bowl; set aside.
The spice mix
Pat the cleaned chicken dry with a paper towel and trim unwanted parts and excess fat.
Drying and trimming the chicken
Drizzle with olive oil and massage it all over; season the cavity generously.
Rub the spice mix all over the top, into every nook; flip and repeat oil and spice on the other side.
Loosen the skin by hand, or with a spoon or table knife, and rub seasoning and a little olive oil underneath.
- 1 whole onion
- 2 sprigs rosemary
Fill the cavity with the quartered onion and two sprigs of rosemary; tie the legs with cooking string so it cooks evenly.
- 2 whole onions
Line the pan with the separated quartered onions, set the chicken on them and tuck the wings under the breast so the tips don't burn.
An onion bed and tucked wings
- green beans
- cherry tomatoes
Rest 10 to 15 minutes, then set over roasted green beans and cherry tomatoes and carve.