Sally’s Roasted Chicken*
Preheat oven to 375
Mix salt, black pepper, garlic powder, cayenne pepper, thyme and dried parsley together.
Separate skin from the chicken and spread herb mix on chicken between the skin and the meat part.
Place chicken on an upright chicken roasting pan. I heard you can also use a beer can if you don’t have this special pan.
Spray chicken with olive oil then sprinkle some salt and herbs on the outside. Squeeze a little lemon juice over it and insert a meat thermometer. It’s important to make sure you chicken is fully cooked. I cook my chicken to 165 – 170. (The government recommends 180 but that’s for the mass produced chickens. If you get a chicken from Tara Firma Farms, you know where it comes from, how it is handled and you know it is not mass-produced.)
Depending on the size of the chicken it usually takes an hour (more or less) to cook. I also rotate it every 15 -20 minutes to get an even crisp.
Let the chicken cool for at least 10 minutes before cutting. The skin should be crispy and the meat juicy.
I serve with brown rice, a mixed green salad and a veggie like green beans or broccoli.
How do you cook your chicken? I’d love to hear your recipes.
With the leftovers I made Chinese Chicken Salad for lunch the next day.
Chicken cut in small cubes, tossed with sliced almonds, sesame seeds and romaine lettuce with Comfort’s Chinese Chicken Salad dressing (from Comfort’s Cafe). You can also add green onions. Yum!
PS. You can also purchase Comfort’s salad dressing at Paradise Foods.
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