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!
Love roasted chicken! Looks really good.
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It is! It’s my go to recipe almost every week.
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No words 🙂 Simply superb!! 🙂
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Thank you! Enjoy!
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🙂 🙂
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The chicken looks delicious! I love the spice blend 🙂
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It is my mother’s and she is an awesome cook!♨️
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I am sure it tastes awesome with all its simplicity 🙂
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It does! Thank you!💕💕
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Super easy. I will have to try this. Thanks for sharing.
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My pleasure!
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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.
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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!)
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Great suggestion. Thanks.
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No knowledge about non veg but picture looks good…😍
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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!
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Everyone should have a basic roasted chicken recipe in their repertoire. This one looks very tasty!
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It is! Then, I make variations of this. I am happy because now that I am blogging, I can figure out the basic steps and then tweak as needed.
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Yep!
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Thanks so much. These are the types of recipes I love. Definitely making this!
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Please do! Let me know how it turns out!
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I sure will!
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💕💕
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This looks very good. Do you cover it with foil while it roasts?
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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.
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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
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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.
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That is so interesting!
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It was a whole process. I remember learning how to kasher chickens when I was a kid. Nowadays, no one does.
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yea I don’t think so
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Still, it’s good to be aware of these things.♨️
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yes it is and I think in Syria they did this type of preparations and maybe even still
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I did not know that. How interesting!
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love. Love. LOVE roasted chicken! And your recipe sounds divine…so I will be trying this week. Thanks!
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This is tried and true! Total comfort food.💕💕
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