Basic Roasted Chicken

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.

Ingredients

1 chicken, cut up

Mom’s Chicken Spice Rub.

Spice Blend

1 Tablespoon salt

1 teaspoon pepper, garlic, onion, paprika, ginger, mustard powder

Variations:

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.

Instructions 

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.

Crockpot:

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.

Pressure cooker:

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:

   
  

Final product:

 

Enjoy!

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35 thoughts on “Basic Roasted Chicken

  1. savingshards February 3, 2016 at 5:28 PM Reply

    love. Love. LOVE roasted chicken! And your recipe sounds divine…so I will be trying this week. Thanks!

    Liked by 2 people

  2. Lynz Real Cooking February 3, 2016 at 5:53 PM Reply

    This looks so good! I love the simple and basic and the go to recipes! They are the best! thanks for the ideas and different ways to cook it! I love your grama’s words! haha

    Liked by 1 person

    • Cooking For The Time Challenged February 3, 2016 at 6:53 PM Reply

      It was always funny when she said that. In those days, you went to the chicken yard, and picked out your chicken. Next, you brought it to the shochet (kosher butcher) who would kill it. Then, you needed to take the feathers off, and complete the kaskering process. It was not like today, where we buy our chickens ready to cook, wrapped in cellophane. People were more connected to their food, and where it came from. Anyway, my grandmother always hated the smell, hence, the lemon technique.

      Liked by 1 person

  3. Elly February 3, 2016 at 7:19 PM Reply

    This looks very good. Do you cover it with foil while it roasts?

    Liked by 3 people

    • Cooking For The Time Challenged February 3, 2016 at 7:27 PM Reply

      I do not, but you could for the first 45 minutes or so, and then cook it uncovered, until done. It depends on how you like your chicken. My husband likes dry rather than moist. This is a very flexible recipe! Simple and easy.

      Like

  4. NickyB. February 3, 2016 at 7:43 PM Reply

    Thanks so much. These are the types of recipes I love. Definitely making this!

    Liked by 3 people

  5. anotherfoodieblogger February 3, 2016 at 9:40 PM Reply

    Everyone should have a basic roasted chicken recipe in their repertoire. This one looks very tasty!

    Liked by 2 people

  6. Parul Singhal February 3, 2016 at 10:25 PM Reply

    No knowledge about non veg but picture looks good…😍

    Liked by 2 people

    • Cooking For The Time Challenged February 3, 2016 at 10:41 PM Reply

      I understand. I also use this formula for beans. The key is the spicing. Traditional Ashkenazic (eastern European) spices are paprika, salt, pepper, onion and garlic. Kidney beans are great like this, with lots of fresh garlic. Enjoy!

      Liked by 1 person

  7. jncthedc February 3, 2016 at 11:38 PM Reply

    A basic roasted chicken should be in every household’s arsenal. Am a fan of all the optional ingredients, although, I would favor leaving the white potatoes out. I’d be more partial to sweet potatoes on the side instead. The end result looks absolutely marvelous.

    Liked by 2 people

    • Cooking For The Time Challenged February 4, 2016 at 6:24 AM Reply

      Thank you! Sweet potatoes are good too. They cook more quickly, however, and can easily get too soft. I usually prefer to bake them separately to avoid that. Thank you for reading and for your helpful suggestion! ( off topic, but could you do a post on the difference between sweet potatoes and white potatoes from a nutrition standpoint? I have had questions about that before. Thx!)

      Liked by 1 person

  8. Love Served Daily February 4, 2016 at 12:36 AM Reply

    Super easy. I will have to try this. Thanks for sharing.

    Liked by 3 people

  9. CHCooks February 4, 2016 at 3:25 AM Reply

    I am sure it tastes awesome with all its simplicity 🙂

    Liked by 2 people

  10. Antonia February 4, 2016 at 9:33 AM Reply

    The chicken looks delicious! I love the spice blend 🙂

    Liked by 2 people

  11. sabitha February 4, 2016 at 9:56 AM Reply

    No words 🙂 Simply superb!! 🙂

    Liked by 2 people

  12. weebluemixer March 15, 2016 at 5:25 PM Reply

    Love roasted chicken! Looks really good.

    Liked by 1 person

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