Sometimes the simplest dishes are the best. Here is my recipe for just your basic Classic Roast Chicken which has so much flavor the way I make it. You can also use this recipe for roast turkey. I rarely measure any of my seasonings, especially the garlic. One can never have too much garlic right? LOL!! What I do when I make my roast chicken or turkey is, I make a “seasoning paste” that I rub all over the chicken. The chicken is usually seasoned up the night before or at least a couple hours in advance of cooking so all the flavors seep into the meat.
Classic Roast Chicken
(depending upon the weight of the chicken)
1 (3-5 lb) chicken (washed and excess skin and fat removed)
salt and pepper
water to make the paste
1 (15 oz) can of chicken broth
Preheat oven to 350 degrees
Wash chicken and remove excess skin and fat and place in a roasting pan. Pat it dry and sprinkle salt, pepper, garlic powder and paprika all over the chicken.
To make the seasoning paste add all of the above seasonings to a small bowl. You can see my picture above. Then take water and add it slowly to the seasonings so you can make a paste. You don’t want it watery so make sure you just pour a little at a time. You don’t want it too thick either, just pasty. Mix the water and the seasonings together. Rub the mixture all over the chicken including inside the cavity. Make sure to get under the skin as well. When the chicken is all seasoned up with the paste, pour the chicken broth into the pan. Cover the pan with aluminum foil and keep in the refrigerator either overnight or a few hours. When ready to roast you will be cooking it for at least 3-4 hours. This chicken will take a bit longer than most because I leave the foil on for most of the cooking time so the chicken doesn’t get dried out. I also baste it every 30 minutes or so. After you put it into the oven cook it for 45 minutes and then baste it every 30 minutes after that. The last hour of cooking remove the foil so the chicken can brown up nicely. Making sure to baste all over the chicken including inside of the cavity. The chicken will be done when the juices run clear and the temperature of the bird reaches 180 degrees.
Remove from the oven and put the foil back over the chicken and let it rest for at least 15 minutes. Remove the foil and let the chicken cool so it’s easier to handle. Remove the thighs, legs and wings and add it back into the pan. Slice up the breast meat and also add that back so it can soak up into the gravy. Serve.
Note: When handling raw poultry or meat, always remember to wash your hands and your cooking utensils thoroughly. Never put raw poultry or meat on a cutting board meant for cooked foods or raw fruits and vegetables. You don’t want to cross contaminate.