Featured Pinch Tips Video
- 6-8 lb
- whole chicken
- fresh ground pepper
- ground sage
- coarse sea salt
- basil, dried
- ground cumin
- chili powder
- quartered potatoes
- quartered onions
- peeled and quartered carrots
- garlic cloves
- water and olive oil
1Rinse the chicken and set it on a rack in a roasting pan that has been sprayed with oil. Rub the chicken all over with olive oil.
2Sprinkle chicken with spices. Us your own judgement as to quantities.
3Add vegetables around the chicken. Put a potato and an onion inside the cavity to absorb off flavors.
4Pour a bit of olive oil over the vegetables and add more seasoning to them as you wish.
5Pour a pint or so of water to cover the bottom of your roasting pan. Put the cover on and roast in an oven at 350F for an hour.
6Check the temperature in the thigh after an hour. Mine was about 150F so I uncovered and baked an additional hour to crisp skin and finish cooking the veggies.
7When the temperature reached 160F I took the roasting pan out and basted the chicken and veggies with the juice. I recovered it and let it rest for a bout 10 minutes before carving. DELICIOUS!