Sissy's Chicken

The reason I call this Sissy's Chicken is because it's actually my sister's recipe. She made this year's Thanksgiving turkey using this spice mix and it was so good that I use it almost every time I cook bone-in chicken; whether it's a whole chicken, leg quarters, chicken breast, etc. I guarantee you'll love this flavor profile!

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.

To be perfectly honest, I don't actually measure out all of the spices. I just kind of sprinkle them on individually and eye-ball it. But I figured I would give measurements in case eye-balling it makes you nervous.