So the way I roast my chicken is not the typical way you'll see it done, but I think it helps to make a juicy chicken that's easier to store in the end. I like to season it either the night before or in the morning and place it in the a ziploc. Its almost like you're koshering it, but not.
This is a simple chicken, there are plenty of variations that can be made. I also like to use fresh herbs by chopping them up together finely and rubbing the herbs under the skin of the chicken. Chicken is versatile, try mixing your favorite seasonings and herbs. Please note that the skin of the chicken will be salty, but the meat underneath will be juicy and flavorful.
Ingredients:
1 chicken 3.5-4 pounds
2 tbs of Kosher salt
1 tbs of granulated garlic
1/2 tbs of fresh cracked pepper
1 tsp paprika
1tbs poultry seasoning
3 tbs olive oil
Cut chicken in half, removing the back bone. I usually save the back bone for stock. Rinse and pat dry. then coat the chicken with olive oil.
In a small bowl mix together all the seasoning and sprinkle all over both sides of the chicken halves. Place the chicken in a gallon size ziploc and into a shallow dish in the fridge for at least 6 hours.
Allow chicken to come to room temperature. This allows for even cooking. Preheat the oven to 375 degrees. Place chicken skin side up, and cover with more foil, always remember to place the foil shiny side up.
Roast for 45 mins. covered. Raise the temperature to 400 degree and remove the foil and roast for another 20 mins until the skin has browned.
I hope you like it!
