Juiciest Roast Chicken
Our new Deep Covered Baker and flavorful seasoning mixture make roast chicken irresistibly moist.
- 1 tbsp (15 mL) all-purpose flour
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/4 tsp (1 mL) dried thyme leaves
- 1 whole chicken (3 1/2-4 1/2 pounds/1.6-2 kg)
- 1 tbsp (15 mL) olive oil
Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in (1-cup) Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.
Brush outside of chicken with oil using Chef's Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Digital Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.
- 4-6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g
A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken en Croûte or Harvest Chicken Salad.