The Perfect Roast Chicken (GF, DF)


Making the perfect roast chicken may seem like a daunting task, but it’s not. The trick to flavorful chicken with crispy skin and juicy meat is to salt it a few days in advance with a combination of sea salt and baking powder. This draws out the moisture and gives your chicken that extra juiciness, and the baking powder gives the skin that crispiness you usually get only with a deep fryer. I’m normally a strict dark-meat only eater (can’t stand the dryness of regular white meat), but with this roast chicken, I actually love the white meat just as much as the dark meat since it’s all flavorful and all moist!

You can stuff the cavity of your chicken with whatever vegetables, roots and herbs you like to flavor your chicken. We love the combination of onion, rosemary, sage and garlic. You can also add some citrus like orange or lemon to give your meat a slightly sweet aroma. Choose your favorite root veg (we love carrots and potatoes) to roast under your chicken, and all the lovely juices and drippings that fall off your chicken during the roasting process will get absorbed by your veggies. Yum!chicken

1 roasting chicken (cleaned, no giblets) 5-6 pounds
3 tbsp sea salt
1 tbsp baking powder
1/2 onion
3 cloves garlic, peeled
1 sprig rosemary
3 sprigs sage
3 tbsp BBQ dry rub (without salt) or seasoning of choice
Root vegetables of choice for roasting with chicken

1) Two days before roasting, place your chicken in a large bowl or tray and rub sea salt and baking powder all over the outside of the chicken. Make sure you rub the mixture over the skin. If you rub it under the skin, your chicken will end up way too salty. Cover with towel and let sit in the refrigerator.

2) On roasting day, take your chicken out of the fridge, preheat the oven to 350F and spray your roasting tray with cooking spray.

3) Slice up potatoes or whatever root veg you want to roast with the chicken and place at the bottom of your roasting tray. Season with salt and pepper.

4) Stuff your chicken with the half onion, garlic cloves, rosemary and sage twigs.

5) Rub your dry rub or seasoning of choice in between your skin and meat. You’ll need to use your finger to create a separation between the skin and the meat so that you can get in there with the spices. You may want to avoid a seasoning that contains salt since you already have been soaking the chicken in salt. Drizzle the seasoned chicken with olive oil.

6) Roast the chicken for 1 1/2 hours or until the juices run clear when you cut between a leg and thigh. Remove the chicken from the oven when done, cover with foil and let rest for 20 minutes before serving.

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