Whole Blasted Roast Chicken

Well you can probably tell by now, but we love our chicken! Often times I find whole chickens at a super duper low price, or, in this case, split whole chickens for a cheaper price. This is a great way to prepare a chicken, and it's even better than the $6 rotisserie chickens you get at the grocery store.

Once the chicken is finished, you can just pick the chicken apart and do as you wish.

• Eat it alone, straight off the bone!
• Chicken sandwhiches - Mayo and onion slices are all you need!
• Chicken Noodle Soup
• Chicken Salad
• Chicken tacos, burritos, enchiladas

Basically any recipe you have that calls for pre cooked chicken, here you go! Tonight I had the pleasure of making this chicken for 2 reasons. One is going to be stored in the fridge and used for later in the week. I will also be using one tonight in a new recipe from my friend Kerri. I'm going to make her Paella! Here is a link if you want to check it out. Sounds delish!!

Chicken and Chorizo Paella http://myyummyeats.blogspot.com/2008/10/chicken-and-chorizo-paella.html

Ok so now you're wondering how I make this whole blasted chicken? The skin is crispy, the chicken is moist and full of flavor. Here is the recipe!

Whole Blasted Roast Chicken

1 whole chicken, or 2 split chickens (equal to one chicken!) with skin on, bone in.

2 tablespoons melted butter

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon seasoning salt

1/2 tablespoon rosemary

1/2 tablespoon garlic powder

1 teaspoon pepper

1/8 teaspoon ground cayenne pepper (adjust to taste)

1 small onion, quartered

(This is just a very basic seasoning mix. Create your own, mix and match. Any thing will work great. This is more about the method of cooking the chicken.)

Directions: Preheat oven to 450. Now that's blasting heat!

Remove innards from the cavity of your chicken. Wash and pat dry your chicken. Place chicken in a roasting pan or glass baking dish. Mix liquids together and rub all into chicken. I use a cooking brush but your hands will work too.

Mix together in a small bowl your seasoning mix. Rub dry seasonings all into chicken. Make sure to lift up the skin and get it under the skin, but don't take the skin off! This will result in dry chicken.

Stuff the cavity with the onion quarters. If you are using split chicken like I did, put half the onion under each piece. Do not cover in foil.

Roast for 20 minutes at 450. Then, roast for 1 hour at 400 degrees. Take out of the oven and cover with foil for 15 minutes. Cutting into the chicken before the 15 minutes is up will result in all the wonderful juices running out of the chicken instead of redistributing back into the meat.

Once your 15 min is up (perfect time to wash dishes!) slice the chicken, dice it, shred it, or do whatever you need to do. If you are saving some for the next day, or later, let chicken cool completely before storing it in the fridge. Enjoy!