Basic Roasted Chicken
I realized as I was preparing to post a new recipe, that I have never posted on how I make my basic roasted chicken.
This is my go-to recipe, that I make almost weekly.
1 chicken, cut up
Mom’s Chicken Spice Rub.
1 Tablespoon salt
1 teaspoon pepper, garlic, onion, paprika, ginger, mustard powder
Optional: 2 onions, sliced
Optional: 16 oz. mushrooms
Optional: vegetables of your choice. I often use zucchini, or carrots and parsnips
Optional: 3-4 potatoes, cubed
Optional: my grandmother used to squeeze a lemon on the chicken to “get rid of the barnyard smell.” When she was growing up, they bought their chickens from the meat market.
Slice onions and place chicken over onions in large pan. Season chicken with Mom’s Spice Rub and if possible, let marinate prior to cooking.
Preheat oven to 425*F.
Roast in oven for 1.5 hours, or until cooked, turning over for last 30 minutes.
My husband likes me to sometimes finish off the chicken by broiling it for 2 minutes on each side to give it a nice color and slightly drier texture.
Alternatively: broil for 20-25 minutes/side
This is the basic recipe that I follow, and then I make variations, as desired.
This could also be made in the crockpot or the pressure cooker.
Skin chicken and place over onions and added vegetables as desired in crockpot. Season and add 1/2 cup liquid –either water, broth or wine. Cook on low.
Follow directions for the crockpot and cook 7 minutes to pressure, using quick release method.
OR: Season chicken and brown in pressure cooker with onions and vegetables, if using. Cook for 7 minutes to pressure, using quick release method.
This also can be made on top of the stove.
Fast and easy and everyone’s favorite.
Here are the pictures:
All dressed up and ready to go: