This is a tasty dish that is quick on prep and budget friendly, but requires some time to slowly roast. Slowly roasting your chicken will keep it juicy and really give your herbs and seasoning a chance to flavor the meat. You can cleaning and bake some potatoes while you have the oven on for your chicken and transform this recipe into a family meal on a quiet Sunday. You’ll have the oven on; you’ll be warming your house from the kitchen out. Let’s face it; the smell of this chicken may be enough to keep your family home for dinner.
1 Roasting chicken
¼ Cup of your favorite whiskey
4Tablespoons of Fresh Rosemary
1 Teaspoon of Garlic powder
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Black Pepper
1 Teaspoon of Salt
½ Teaspoon of Cumin
What size chicken should you buy? Consider how many people you are cooking for. How do leftovers work in your home? You can use this chicken for a quick addition to salads or even make a creamy chicken salad with the leftovers.
I usually buy one of the biggest Roasters I can find for a family of five. I also scrub 5 medium sized baking potatoes and 5 sweet potatoes, wrap them in aluminum foil and place them in a few aluminum trays. You may put the aluminum wrapped potatoes right on the grate in your oven, but the sweet potatoes have a knack for leaking through the foil, so the aluminum tray may save you some time cleaning your oven. Also, potatoes are generally inexpensive and are easily repurposed once cooked so I take advantage of the oven being on and bake a few more than you will need for this meal.
So you’ve picked out your chicken and prepared your potatoes. I recommend that you clean your sink so that you may use your sink to clean and prep your chicken. When I say clean, I mean sterilize your sink to the point where you feel comfortable putting food in there. I use my sink instead of a cutting board for the cleaning and preparation of the chicken. The sink is perfect for containing anything chicken related, specifically any harmful bacteria that comes with it. Once I’m done with the cleaning of the chicken, I use a recyclable aluminum tray and I lay the washed, skin on, organ free, chicken in there. I like to place the wings under the bird so that they don’t get too crispy or dry. I save the rosemary branches and stuff them in the chicken’s cavity as the branches are also aromatic. I place the bird in a manner where I don’t plan on touching it anymore and I then move the tray on a clean surface. Remember to re-sanitize everything.
Get your oven to 375 and drop in your potatoes. Pour the whisky on the bird. Sprinkle all of the seasoning and cover with aluminum foil. Place your chicken in the oven as well. Plan on cooking your chicken for 20 minutes per pound and leave yourself a buffer. If you are hosting dinner at 6pm and have a 4lb bird, you want to plan to have the chicken ready by 5:40pm. (Put the chicken in the oven at 4:20pm)
The 20 minute buffer is important because if you take your chicken out and your thermometer tells you that it’s not cooked to temperature, you can always put it back in for some extra time. To get a nice crispy chicken, put a timer on to go off 5 minutes before the estimated time that you believe your chicken will be ready and place you oven on broil. Remove the aluminum foil. Keep a good eye on the chicken during this process, as you don’t want all of your hard work to go up in smoke! (Literally)
Once your chicken is done, (you know this because you tested the internal temperature) move it to a carving plate and repurpose the aluminum from the cooking process to keep it covered. Let it rest for 10 minutes are so, if you can wait that long. Uncover and carve. Serve with your potatoes and enjoy!