Winner, Winner, Chicken Dinner!

    I seriously found the best whole chicken recipe ever! (Found here) Super easy and super good. The skin was crispy and full of flavor. I ended up getting two meals out of it. We had the whole chicken for supper on Friday night and the next day I used the leftover meat, bones, and grit to make broth for soup. Not a bad deal at all.

{This is the precooked bird. 

The recipe has you cook it in a cast iron skillet.}

{For the soup I didn't use a recipe. Just come carrots, potatoes,

 mushrooms, frozen corn, frozen green beans, wild garlic chives, and some spices.}

{This big ol' pot was just enough for one night. We're all a little 

under the weather right now so it really hit the spot.}

{This recipe was so good it's going

 right into our monthly meal rotation I'm starting.}

Recipe From tastelove&nourish:

Rotisserie Inspired Roasted Chicken

4 – 6 pound whole chicken, giblets removed, rinsed and dried well

2 T. olive oil

1 t. kosher salt

1 t. freshly ground black pepper

1 t. smoked sweet paprika

3/4 t. poultry seasoning

1/2 t. chili powder

1/2 t. onion powder

1/4 t. garlic powder

Place the dried chicken, breast side up, in a cast iron skillet or a roasting pan.

In a small bowl, combine the remaining ingredients.

Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 teaspoon per side, put some of the mixture under the breast skin and rub it around (this is totally optional, but makes the breast meat super flavorful). Use the remaining mixture to rub all over the rest of the bird. Now, tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (if you’re not into bondage…you certainly can skip that step)!

If you have time, cover the bird up loosely with plastic wrap and refrigerate. Allow the rub to “marinate” for a few hours and even overnight. If you don’t have time…no worries, just put it in the oven at this point. It will still be delicious!

Preheat your oven to 450 degrees.

Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound or until the breast meat is 180 degrees.

When the chicken is done, remove it from the oven and allow it to sit in the pan for at least 15 to 20 minutes.