One of the finest and pleasing aromas filling the air from the kitchen is that of a roasted chicken. When I was a yout (My Cousin Vinny reference for the uninitiated), the smell of chicken roasting in the oven created an instant and intense spike in hunger. And it still does to this day.
Easy to make, hard to ruin, and pleasing to the soul. Fresh birds are best but use what you can find.
Profitez!
Roasted Chicken
Ingredients
- 1 Whole chicken fryer
- 2 Celery stalks (cut into thirds)
- 1 Onion quartered
- 1 Red or green pepper seeded and sliced into 8 strips
- 1 Lemon cut in half
- 1/2 cup Apple juice
- 2.5 tsp Alpha Rub
- 2.5 tsp Special Rub
Instructions
- Preheat oven to 415
- Add to the bottom of a roasting pan the cut up celery, quartered onion, the red or green pepper strips, and the apple juice. Place rack on top of vegetables.
- Wash the chicken fryer, then place on rack with the back side up. Cut the lemon in half and squeeze one half on each side of the chicken. Season the bird cavity first using half a teaspoon of Alpha and Special Rub. Season the back side of the bird with 1 tsp of each seasoning, then turn chicken over and season the breast side with the remaining seasoning.
- Place chicken into oven and roast uncovered for 45 minutes. Reduce temp to 375 and roast for another 20 minutes.
- Remove chicken from oven and allow to cool for 15 minutes before serving.
Notes
Chicken may be roasted whole or spatchcocked. See this video if you are not familiar with spatchcocking a bird.
