Chickens not boring anymore! A spice dry rub consisting of oregano, thyme, garlic, onion, peppers, paprika is rubbed inside and outside of the chicken. Then a garlic herb compound butter is slathered all under the skin as well as on top creating an explosion of flavor that is ANYTHING but boring!
This is not your average, boring dried out chicken from the oven. NO sir. This chicken is PACKED with flavor thanks to our 2 step approach.
- First we create a dry rub which is just a simple mixture of herbs and spices. This helps the chicken maintain moisture.
- Next we make a compound butter that is infused with garlic and more herbs and rub this all underneath and on top of the chicken. This also helps maintain moisture, but it also to enhances the flavor of the chicken as it roasts. Rubbing in on top of the skin helps with flavor and browning.
HOW TO MAKE THE MOST DELICOUS ROASTED CHICKEN:
NOTE: This recipe calls for TWO 5 lb. chickens. I have a philosophy in life. Keep it simple. If I am taking the time to make ONE chicken, I might as well roast TWO. You certainly do not have to do this, especially if you are eating for one or two people, just divide everything in half.
- Start by making the herb dry rub which is made up of salt, 3 different peppers, paprika, onion & garlic powders, some thyme and oregano. This will get sprinkled inside as well as outside. Once you season the chicken you can certainly put it in your fridge, covered with plastic wrap until you are ready to roast it. This can even be done several days in advance, just be sure to bring the chicken to room temperature before roasting it.
- Stuff the chicken – this is the German way of roasting a chicken (so I am told). It keeps the chicken moist and tender. We use an onion, celery and garlic for this. It also adds tons of flavor.
- Soften the butter until very very soft in the microwave, it doesn’t have to be completely melted. Add the wine and spices.
- Using the back of a spoon, begin lifting the skin from the chicken in as many places as you can. Be very careful not to poke through the skin, however.
- Drizzle (or spoon if not completely melted) the garlic butter under the skin. Drizzle (or spoon) any remaining butter on top of the chicken.
- Roast the chicken, basting a few times along the way so the skin doesn’t get too crispy.
Serve with your favorite side dishes!
HOW TO MAKE CHICKEN GRAVY:
While the chicken is cooling, now is the time to make the easiest most amazing gravy I think you will ever have.
- We begin by getting a 2 qt saucepan and putting a fine strainer over it. Remove the chicken to a serving platter to keep warm and pour the remaining liquid that’s remaining in the pan through the strainer into the saucepan. There should be about 3 cups of liquid.
- Turn the heat on high. Whisk 2 Tablespoons of flour with 2 Tablespoons of milk until there are no lumps. Slowly pour it into the pan whisking constantly. It should be boiling at this point. Continue to simmer and whisk until the gravy is thickened.
- I strain it once again, as I am pouring into my gravy boat, just in case a lump or two of flour did not dissolve. There should not be any need to season the gravy as there was already plenty of salt in the herb rub we used. However, taste it just to be sure and adjust to your liking.
The herb rub, along with the wine, butter, garlic and onions that have infused into the pan drippings are what gives this gravy its lip smacking flavor. This is something you simply cannot get in a jar.
This recipe calls for a speedy roasting method – 425°F (which cooks in about 12-15 min per lb). If you are looking for more of a rotisserie style chicken, lower the temperature to 250°F and plan on 75 min per lb.)
A spice dry rub consisting of oregano, thyme, garlic, onion, peppers, paprika is rubbed inside and outside of the chicken. Then a garlic herb compound butter is slathered all under the skin as well as on top creating an explosion of flavor that is ANYTHING but boring!
HERB DRY BLEND:
- 4 teaspoons Sea Salt
- 4 teaspoons Paprika
- 1 teaspoon EACH Onion Powder, Thyme, White Pepper
- ½ teaspoon EACH Cayenne Pepper, Black Pepper, Garlic Powder, Oregano
GARLIC HERB BUTTER:
- ½ Cup Butter
- ¼ Cup White Wine
- 2 Tablespoons Fresh Parsley
- 2 teaspoons Fresh Rosemary
- 2 Cloves Garlic, minced
- 1 Very Large Onion, quartered
- 2 Stalks Celery, cut in large chunks
- 4–6 Whole Bulbs Garlic
- (2) 4-5 lb. Chickens, at room temperature, giblets removed, rinsed and patted completely dry
- Combine all the spices for the herb dry rub in a small bowl and set aside.
- Prepare the chicken by rinsing them under cool water and discarding any giblets. Pat them completely dry both inside and outside.
- Place the chickens in TWO 9 x 13 baking pans or disposable aluminum foil pans.
- Sprinkle some of the dry rub inside the cavity of both chickens, then all over the outside. Disposable thin gloves are ideal for this.
- Stuff the onion, celery and garlic cloves inside the cavity. Set aside.
- Place the butter in a glass measuring cup and microwave to soften but not completely melt the butter. Add the wine, garlic, parsley and rosemary. Use the back of a spoon to loosen the skin from the chicken. Do this slowly so as not to tear the skin. Drizzle (or spoon) some of the garlic herb butter all underneath. Loosen as much of the skin all around the chicken as you can. Drizzle whatever remaining garlic butter is left over the chicken.
- Roast breast side up, uncovered in a preheated oven at 425°F for approx. 1 ½ hours or when an internal temperature of 165°F is reached when placing a meat thermometer inside the breast. Baste every 30 minutes. We eventually want an internal temperature of around 180°F, but if the chicken continues to cook inside the oven until that temperature is reached you will have one very dried out chicken.
- Remove from the oven, cover with foil, and let rest 10 minutes before slicing, discarding the onion, celery and garlic.
- Carve and serve.
TO MAKE GRAVY:
- Place a saucepan on the stove with a fine strainer over it.
- Pour the juices from the pan into the saucepan and turn on high heat. (I usually get 3 cups of liquid)
- Combine 2 Tablespoons of Flour with 2 Tablespoons of milk until completely dissolved and slowly whisk into the gravy. It should not need any additional seasoning as salt and pepper were already in the dry rub mix.
- Continue whisking over high heat until the gravy thickens.
WHAT TO SERVE WITH THIS:
It’s important to remove the chicken from it’s package, remove the giblets, rinse and pat completely dry and bring it to room temperature before roasting.
If you feel both chickens will fit in one roasting pan with enough room around them, then use one. The important thing is they don’t steam. You want the chicken to have some breathing room and be able to crisp up. I tend to add tons of veggies on the sides also which requires some more room.
PIN IT FOR LATER!