Whole Roasted Chicken
Recipe from Ed Kernan
4-6
What You'll Need
Ingredients
- 4 to 4.5 pound chicken
- 1 shallot, quartered
- 1 lemon, quartered
- 1 to 2 sprigs rosemary
- 2 to 3 cloves garlic, lightly crushed
- Avocado or grapeseed oil
- 2 teaspoon kosher salt
- 1½ teaspoon sweet smoked Spanish paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (we recommend Espelette)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon turmeric powder
- ¼ teaspoon mustard powder
Directions
Step 1
Remove chicken from packaging. Pat dry, then stuff the cavity with paper towels, set on a platter or dish, and place uncovered in the fridge for at least 4 hours.
Step 2
30 minutes prior to cooking, remove the chicken from the fridge and remove paper towels. In a small bowl, mix together all the spices.
Step 3
Preheat the oven to 325°F on Roast.
Step 4
Rub the chicken with a light coating of oil, about 1 to 2 teaspoons, then rub the spice mix all over the chicken. Sprinkle some of the spice mix in the cavity and place the shallot, lemon, crushed garlic cloves, and rosemary in the cavity. (Optional: Truss the chicken with twine. This will help the chicken cook more evenly but is not necessary.)
Step 5
Lightly grease the bake pan with oil, then place the chicken on it, and put in the oven on the bottom rack position. Cook for 20 minutes.
Step 6
Raise the temperature to 350°F and cook for another 10 minutes.
Step 7
Change the oven mode to Bake and raise the temperature to 375°F. Continue to cook for another 20 to 30 minutes until the internal temperature of the chicken is 160°F. (Note: If the top of the chicken begins to get too dark, add 10 mL [2 teaspoons] of water into the water inlet.)
Step 8
Remove chicken from the oven and let rest for 20 to 30 minutes before carving.
