Prep Time: 15 minutes
Cook Time: 1 hour and 25 minutes
Highlighting Spices: Fresh Sage, Rosemary, Thyme & Cayenne pepper
Dinner is served!
So that very first recipe I posted like eight months ago is truly delicious, but as I’ve been working on my “chickxpertise” (you like that?), I’ve come up with a revamped version of the original. This new and improved recipe is a slightly more, dare I say, traditional roasted chicken, and makes for a juicier and even more flavorful chicken than before. Don’t worry, my cooking skills have improved faster than my writing style…
In case you’re wondering where the new pictures are (well, um)…. I didn’t take any. But the end “look” of this roasted chicken is the same, the biggest improvement is the flavor! This revamped recipe is so good that I had to post it immediately, which in my blog calendar means three days later… The most important change I made was swapping the dry spices for fresh thyme, sage and rosemary instead and I raised the roasting temperature to 400 degrees Fahrenheit, which sped up the cooking process while keeping the chicken moist. I still get a little freaked out when I have to rinse off the chicken, it’s a little weird handling something like that when you’re not used to it. But this slight discomfort is worth the results and the use of an entire chicken! I made these four meals out of one roasted chicken:
– Straight up Roasted chicken
– Home-made chicken broth and stuffing. (I used the skin and bones to make chicken broth and the juices from the roasting pan to make home-made stuffing.)
– Sopa de Fideo with shredded chicken
So give this REVAMPED Herb and Cayenne Roasted Chicken Recipe a try… you won’t be disappointed! And let me know what you do with your roasted chicken leftovers in the comments below.
1 whole chicken, without giblets, 3.5 – 4.5 pounds (I prefer organic)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper powder
3 sprigs of fresh thyme
6 leaves fresh sage
3 sprigs of fresh rosemary
2 garlic cloves, sliced
1 stalk of celery, leaves removed
4 Tablespoons butter, divided
1. PREHEAT the oven to 400 degrees F
2. PREPARE the spice rub. In a small bowl mix the salt, pepper and cayenne pepper powder.
3. PLACE the chicken inside a large colander in the sink and rinse well. Let it drain and transfer it to a deep baking pan. Use a paper towel to blot dry the chicken. Discard the paper towel.*
*Always wash your hands after handling raw chicken to prevent the spread of bacteria.
4. RUB the chicken inside and out with the dry spice rub.
5. PLACE the most of the fresh herbs (leave a few leaves for the outside), lemon, celery, one garlic clove and two Tablespoons of butter inside the chicken. If the cavity is too wide and the ingredients slip out, you could tie the legs together with string. Divide the other 2 Tablespoons of butter and the second garlic around the chicken and on top.
6. BAKE uncovered for 1 hour and 20 minutes, or until the internal temperature reaches a minimum of 180 degrees F (82 degrees C). My chicken was 4 pounds so it took longer to cook than smaller bird. Using a thermometer is your best bet! Do your first temperature check at exactly one hour and continue on every 5-10 minutes so you don’t overcook it and end up with a dry roasted chicken, Oh it’s happened to me too!
7. REMOVE the chicken from the oven and baste it with the drippings and melted butter. Cover it with aluminum foil and let it sit for 20 – 30 minutes before serving.
LEFTOVERS? Shred the leftover chicken and divide into 6 ounce portions. Put each portion inside a sandwich bag and seal tight. Freeze for later use. Or use it in my other favorite recipes: Poblano Chicken Salad and Sopa de Fideo.