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Author Notes: The spice mixture for this chicken is so versatile, I make a big batch and keep it in my pantry all the time and use it for roasting red skinned potatoes and making pan-seared salmon too. I've considered bottling it and selling it, but today, I'm feeling generous, so here it is :)
(You can easily multiply the spice ingredients to keep the mix on hand in your pantry.) —riv
- 1 medium roasting chicken
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- Clean chicken and arrange breast side up in a roasting pan.
- Combine rest of ingredients and spread evenly over chicken, enough to coat (not necessarily the entire mixture, just to coat the skin).
- Cover pan tightly and bake in oven at 350 degrees for 1 1/2 to 2 hours, until desired doneness. (We like ours falling off the bones, so I often leave it in for 2+ hours.) This recipe does not produce a crispy skin, but you can uncover the pan and baste the chicken for the final 20 minutes or so to crisp it up.
- For roasted potatoes: wash and cut small red skinned potatoes in half lengthwise. Toss with spice mix and olive or vegetable oil; arrange on baking sheet and roast at 400 degrees for 45-60 minutes, until tender.
- For pan seared salmon: Heavily coat skinless salmon fillets in spice mix. Gently put fillets in nonstick pan, set over medium-high heat, with small amount of olive oil. Sear each side until crisp and cooked through; about 3-5 minutes on the first side (depending on thickness of fillet) and 1-2 minutes on second side.