Roast Chicken by Dapur Sinolin
Fear not with this simple rotisserie-style spice blend and step-by-step instructions that will give you juicy and flavorful chicken with perfectly crispy skin every time.
- 4 lb whole chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/4 tsp paprika powder
- 1 tbsp fresh parsley chopped
- Preheat the oven to 350 F. Mix the salt, pepper, onion powder, garlic powder, and smoked paprika in a small bowl.
- Rub the spice mixture all over the bird, coating the skin. Reserve 1 tbsp of the mixture and sprinkle it inside the chicken.
- Bake on a roasting pan with a roasting rack for 20 min per pound. Increase temp to 450 and roast for another 20 minutes. Internal temperature should be 165 F degrees.
Transfer the leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.
To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.