Roasting chickens is a great and easy way to cook them. You really don’t need to do much once it is in the oven. It is important that you monitor your times as the chicken must be at 170 degrees when you insert a thermometer close to the bone. Ovens vary so make sure you check yours closely. You want a fully cooked through chicken without drying it up. Here is what you are going to need for this:
FOR THE RUB:
1 TBS chili powder
1 TBS garlic powder
1 tsp. cayenne pepper – optional
1 tsp. paprika
1 tsp. cumin
1 ½ tsp. salt
2 TBS olive oil
Mix all the dry ingredients in a bowl. Add the olive oil and mix until you have a paste.
FOR THE CHICKEN:
1 roasting chicken – between 3.5 and 4 pounds
Heat the oven to 400 degrees while you are making the rub.
Rinse and pat dry the chicken. Carefully separate the breast skin from the meat. Use your fingers and be careful not to break the skin. Rub it liberally with the spices – on the breast meat, on the skin on all sides and inside the cavity. Place the chicken breast side down on the rack and allow it to sit at room temperature for about 10 minutes.
Add a cup of water to the roasting pan and place it in the oven. Roast the chicken for 30 minutes. Remove it from the oven and flip it – you can use 2 forks for this. Add some more water to the pan.
Reduce the heat to 375 degrees and return the chicken to the oven. Cook it for an additional 60 to 90 minutes – or until a meat thermometer inserted close to the bone registers 170 degrees. Another way to test for doneness is to carefully pull the leg away from the body. If the juices that flow are clear and not bloody, your chicken is done. Let the chicken sit for a good 10 minutes before carving. Serve and enjoy!
CALORIES 330.76.; FAT 16.31 grs (sat 4.48; mono 8.08; poly 3.58); PROTEIN 44.65 grs ; FIBER 0.68 grs; CARBS 1.61 grs; CHOLESTEROL 173.60 mg; IRON 5.88 mg; SODIUM 677.56 mg; CALCIUM 67.28 mg