Can you believe that I have never cooked a whole chicken before? I’m serious.
Well I finally found time in my weekend to figure out how I wanted to season , arrange and cook my chicken.
I knew right away that I wanted to use a sheet pan, along with with fresh veggies.
Basically I wanted a “wow” presentation, as well as a 1 pan meal for easy clean up.
*Quick Tip~ I found that whole chickens are hard to find. When I did find them in the grocery store there were only a couple to choose from, were already thawed and not cheap. If you are finding the same results …. try Costco!!
I found that they sell the whole chickens in a frozen state. (2)- 5 lb. chicken pack for less then $12.) *So you can freeze and take out to thaw when your ready to cook them. Instead of racing against the expiration date of a thawed chicken.
The seasonings I choose to mix together came about after reading a few dozen recipes for roasted chicken. I know you may not choose the same flavors as I did, and that’s okay. Just make sure you include salt, pepper and butter. These (3) ingredients are the base to everything else you choose to add.
WET RUB
1 Cup butter, softened
3 Tablespoons Chipolte Mayonnaise
1/2 teaspoon Smoked Paprika
1/4 teaspoon Garlic Salt
1/4 teaspoon Pepper
1/4 teaspoon Onion Powder
1/8 teaspoon Thyme
1/8 Teaspoon Poultry Seasoning
Stir together until smooth and well blended.
Now its time to rinse your chicken, place under cold running water. Pat the chicken dry with paper towels. This will help the chicken “crisp” better. Now if you want you can tie the chicken up with cooking string. I chose not to do this. Then place the chicken onto a baking sheet pan that has been lightly sprayed with non-stick spray. Next rub the butter mixture in and all over the chicken.
I sliced red potatoes, carrots, green beans and diced red onion. Coating them separately in olive oil and seasoning.
(I used Mrs, Dash Chicken Seasoning) Adding then to the sheet pan all around the chicken.
Cook in preheated 400 degree oven, covered with foil for 1 hour. Remove foil, continue cooking for another 20-30 minutes
or until juices run clear and veggies are crisp.
Let rest for 10 minutes. Serve with Chicken Gravy.
Finger Looking Good!
~Lark
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