Thursday, August 29

Spanish Roasted Chicken


Here is a great way to rapid roast a chicken and add a little spice to your meal!

Full time 1 1/2-2 hours (based on chicken size)
Serves 4-6 (based on chicken size)

You will need:

3-4 pound roasting chicken, cleaned and patted dry
1 medium onion, peeled
1 cup chicken stock
3 tbsp olive oil
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp chili powder
1/8 tsp cayenne pepper

Let us begin:

Preheat oven to 450 and put a wire rack in a roasting pan.

In a small bowl combine olive oil with all herbs and spices to create a rub.

Using hand rub chicken liberally and evenly with spice rub, making sure to get around legs and wings.

Place whole peeled onion into the chicken.

Place chicken on wire rack in roasting pan.

Pour stock into pan.

Roast in oven for 20 minutes, lower heat to 375 and give a quick baste.

Roast 40-60 minutes or until internal temp reaches 175'.

Remove from oven, give a quick baste and let rest 5-8 minutes before serving.

Remove and discard onion, carve.

Serve and enjoy!