I love roasted chicken. So good. Crispy, succulent skin that is so bad for you. The fact that it’s so much cheaper per pound, making it muy muy budget friendly.
I typically stuff my roasted chicken with lemon and butter, and season with salt, pepper, garlic,coriander, and more butter dabbed on the top (and lemon slices on top too). Cook in a 350F oven until it’s 180F (roughly 1.5-2 hours, depending on size of the chicken) and let rest for about 30 minutes. It’s very good; if I could find the original recipe on allrecipes.com I would direct you, but I can’t. If you are the owner of said recipe, let me know and I will link you.
Last night I wanted to do something a little different. I had sweet potatoes as a side (one big one, cubed and sauteed, and so so good) so I wanted to give my roasted chicken a little caribbean flair. I stuffed my approximately 4 lb. chicken with one sliced clove of garlic, a lime, and about two tbsp. margarine. I then mixed the following with about two tbsp. margarine (measurements approximate): 1 tbsp. salt, 1 tsp brown sugar, 2 garlic cloves (roughly minced), 1/2 tsp ground nutmeg, 1/2 tsp. black pepper, 1/2 tsp. ground ginger, 1/4 tsp. red pepper, and 1/4/ tsp. ground cinnamon. I rubbed this all into the chicken (I hate touching raw chicken but get over it since I know the results are worth it). Put into a 350F oven and cooked until internal temp is 180F (roughly 1.5-2 hours, depending on size of the chicken) and let rest for about 30 minutes.
The leftovers, even without skin, still hold a nice lingering taste of spice and lime. I should know – it was leftover chicken with fresh broccoli (straight from our little garden) today!