Roast Chicken by Ev
Recipe: #11977
January 29, 2014
Categories: Chicken, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Spices, Whole Chicken, Chicken Dinner, more
"We just love roast chicken and have all sorts of favorites. But by far, this is our truly favorite one. The recipe was originally posted by a friend on another cooking site and everyone loves it - I hope you do, too. Note: the cooking and marinating time are long, but I've shortcut both. An hour marinating time and a 325 degree oven has produced great results for me, but Ev's instructions produce a much better bird!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (413 g)
- Calories 444.2
- Total Fat - 15.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 952.6 mg
- Sodium - 725.2 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.6 g
- Sugars - 1.3 g
- Protein - 70.4 g
- Calcium - 55.8 mg
- Iron - 10.3 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all the seasoning ingredients in a mini food processor jar and process to a paste (or use a mortar and pestle)
Step 2
Wash the chicken and pat it dry. Rub inside and out with the seasoning paste and put in a ziploc bag to marinate overnight (8-15 hours).
Step 3
Preheat oven to 250F.
Step 4
Place the chicken in pan, breast side down and roast for 5 hours. If you like, turn breast side up to crisp skin for last 45 minutes. You can baste the chicken occasionally with the pan juices, but it's not really necessary.
Tips
- Mini food processor
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