Spicy Roast Chicken
- Yield: <p>6</p> servings
- 1whole organic air chilled chicken
- 1tablespoon Ancho chili powder
- 1tablespoon season salt
- 1/2teaspoon fresh cracked pepper
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 1-2teaspoon cayenne red pepper
- 1whole onion, cut into wedges
- Remove the bag of stuff and either discard or save for another purpose. Rinse the bird and dry it using paper towel.
- Mix the spices together and rub them into the bird. Work some under the skin where you can. Place this in a pan and refrigerate it uncovered overnight. This is dry a dry brine; the air will help to make the skin very crispy. The bird can sit in the fridge for up to three days; the flavors deepen as it sits. Make sure that the bird has plenty of room and always keep in mind cross contamination.
- Heat your oven up to 400 degrees; give it a good 20 minutes to truly heat up.
- Roast the chicken in a rimmed cookie sheet or a 9×13, you want to expose as much of the bird to the heat. Roast for 40-60 minutes. Check the internal temp; you want the breast meat to be 165-170. Once that is hit, remove from the oven cover the bird tightly with foil and let it rest for 15 minutes. Check the temp again, it will be about 180 degrees.
- You can shred this into 2 cup portions, drizzle the cooking juice back into the meat, and freeze, or serve the whole chicken with mashed potatoes.
- Another cooking method is to cut the back bone out of the chicken, flatten the bird. Brown both sides in a mixture of olive oil and butter (1/4 c each) in a hot skillet that is oven proof. Once it is browned, pour a 1/2 cup of water, chicken stock or my favorite white wine. Place the pan in the oven at 400 degrees and cook for 40 minutes. Cover with foil and let it rest. Enjoy