Sissy's Chicken
Makes: 1 whole chicken
1.5 - 2 lb whole broiler or fryer chicken
1/2 tsp kosher salt or sea salt
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground coriander
1 tsp dry rubbed sage
2 tbsp olive oil
- Mix together the salt, pepper, garlic, onion, coriander, and sage.
- Remove the giblets (usually in a bag in the chest cavity) from the chicken, rinse with water, then pat dry.
- Place the chicken in a roasting pan - preferably with a rack - breast side up. If you're unsure which side is the breast side, look for the neck bone which will be on the opposite side - that side should go down in the pan.
- Brush the olive oil over the entire chicken.
- Sprinkle the spice mixture over the entire chicken.
- Move the oven rack to the bottom third of the oven.
- Roast the chicken at 325° F for 1 hour 30 minutes to 2 hours, depending on weight, until the internal temperature when taken at the thigh is 165° F and the juices run clear (that means the juice should not be pink, in case you were curious).
- Allow the chicken to rest at room temperature for 5 - 10 minutes before slicing. This will keep the chicken nice and juicy.
No comments:
Post a Comment