This recipe is not only for a super simple oven roast chicken but the seasoning method is the reason you want to try this!
Like I said this recipe is so simple and you can most likely make the spice up your life seasoning with seasoning you already have in the pantry. The seasoning method is why this roast chicken is so good but not only that the recipe is so much easier than other recipes.
Why is this the easiest oven roast chicken recipe?
Two reasons: The cooking method is easy and hassle free. There is no rope for tying the legs, there is no chopping a bunch of vegetables and bathing the chicken in juices. And there is no putting your hand up anywhere uncomfortable.
Second, the seasoning method creates the crispiest most flavourful skin you have ever had! You might find the method a bit yucky, but it is so worth it I promise you! Tip: if you can’t do it, find someone who will! You just might have to share.
Cooking/Grocery Tips
Buy a roast chicken when there is a sale. Get the air chilled fresh whole chicken without the giblets.
Shopping List
air chilled whole chicken
extra virgin olive oil – or whatever oil you like or have
onion – any colour/kind
garlic cloves – optional
chili powder
garlic powder
onion powder
Italian herb mix
paprika
salt
pepper
Seasoning Method
Start to loosen the skin on the breasts with you fingers or a spoon. Gently pull up and push you hand under the skin. Do not do this for the legs or wings. Spread olive oil under the skin. Add some spices under the skin by pushing the spice around with your hands or fingers. Where gloves if you want to or use a small spoon or spatula. Rub oil all over the rest of the chicken and season the under belly a little. Cover the oiled chicken with the rest of the seasoning, you want it to be completely covered with spice. If you have a big chicken, make more spice. There is no real science behind the spice. Just watch the amount of salt.
Cooking Method
Put the onion and garlic right up the rear with tongs. Place whole chicken in a deep dish pan uncovered. Bake at 400F for the first 20 minutes and then reduce heat to 350F for the last 40 minutes or until the internal temperature is at least 165F. Let rest once finished cooking for a few minutes before serving.
Storage & Reheating
Store left over chicken and carcass in fridge for up to 3 days. Try this chicken broth recipe with the carcass and make a really nice spicy soup broth. Freeze the broth for up the 6 months.
Spiced Roast Chicken
Ingredients
- 1 air chilled whole chicken
- 2-3 tb extra virgin olive oil
- 1 chopped onion
- 3 crushed garlic cloves
Seasoning
- 1 tbs chili powder
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tsp Italian herb
- 1/2 tbs paprika
- 1/2 tbs salt
- 1/2 tbs pepper
Optional Spices
- 1 tbs *montreal steak spice skip above salt if using this
- 1 tbs *brazilian bbq spice skip above salt if using this
Instructions
- Pre-heat oven to 400F.
- Give the whole chicken a good rinse in the sink, inside and out. Pat dry.
- Mix up seasoning and set aside.
- Chop up onion and crush the garlic and set aside.
- Start to loosen the skin on the breasts with you fingers or a spoon. Gently pull up and push you hand under the skin. Do not do this for the legs or wings.
- Spread olive oil under the skin.
- Add some spices under the skin by pushing the spice around with your hands or fingers. Where gloves if you want to or use a small spoon or spatula.
- Rub oil all over the rest of the chicken and season the under belly a little.
- Cover the oiled chicken with the rest of the seasoning, you want it to be completely covered with spice. If you have a big chicken, make more spice. There is no real science behind the spice. Just watch the amount of salt.
- Put the onion and garlic right up its butt. If you have twine to tie the legs do it but I don't bother.
- Place whole chicken in a deep dish pan uncovered.
- Bake at 400F for the first 20 minutes and then reduce heat to 350F for the last 40 minutes or until the internal temperature is at least 165F.
- Let rest once finished cooking for a few minutes before serving.
