ZESTY ROASTED CHICKEN
By Jaxson
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Ingredients
- 2 TBSP CHILI POWDER
- 2 TBSP OLIVE OIL
- 1 TBSP DRIED OREGANO
- 1 TBSP LEMON JUICE
- 2 CLOVES GARLIC MINCED
- 1/2 TSP SALT
- 1/2 TSP PEPPER
- 1 4 LB WHOLE CHICKEN
- 2 CUPS KOSHER SALT
Details
Preparation
Step 1
1 PREHEAT OVEN TO 375. COMBINE THE FIRST 7 INGREDIENTS. LIFT UP THE SKIN OF THE CHICKEN AT THE NECK; SLIDE YOUR FINGERS BETWEEN THE SKIN AND MEAT ALL THE WAY UP TO THE LEGS.
2 RUB THE CHILI MIXTURE OVER THE MEAT UNDER THE SKIN; RUB REMAINING MIXTURE ON THE OUTER SKIN
3 TUCK THE WINGS UNDER THE CHICKEN; TIE THE LEGS TOGETHER. SPREAD KOSHER SALT OVER BOTTOM OF ROASTING PAN. PLACE CHICKEN ON BED OF SALT IN PAN. INSERT A MEAT THERMOMETER INTO THE INSIDE THIGH MUSCLE.
4 ROAST CHICKEN FOR 1 1/4 TO 1 3/4 HOURS OR UNTIL THERMOMETER REGISTERS 180 TO 185 AND JUICES RUN CLEAR. LET STAND 10 MINUTES BEFORE CARVING.
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