Tasty Tuesday--Sunday's Best Roast Chicken

This was by far the best roast chicken I've ever had. The only tricky part was butterflying the chicken, especially since my kitchen sheers have disappeared. I might buy a chicken already cut into pieces next time. Sometimes roasted chicken can come out dry, but this was juicy and tender, with a crispy skin.

Sunday's Best Roast Chicken

Should have taken a picture before I started cutting it into pieces.
This picture does not do it justice.

1 (4-5 lb) roasting chicken, butterflied

olive oil for drizzling

Five Spice Blend (recipe follows)

Preheat oven to 400 degrees. Combine all the spices and set aside. Pat the chicken dry with paper towels and lay it breast side up, in a roasting pan (line the pan with aluminum foil for easy clean-up). *Drizzle the chicken on both sides with olive oil--I accidentally skipped this step and everything was still perfect. Sprinkle the chicken on both sides with the spice blend, rubbing it all over. Use plenty!

Roast the chicken until it is golden and crispy, about 45-55 minutes. A meat thermometer should read 165 degrees when inserted into the thickest part of the thigh. Loosely cover the chicken with aluminum foil and allow it to rest for 10 minutes.

Begin by slicing down the center to separate the two halves. The leg and thigh will easily separate from the breast when sliced at an angle. 

Five Spice Blend

Keep this in a container to use for seasoning chicken or steak

1/2 cup kosher salt

1/4 cup garlic powder

1/4 cup onion powder

1/4 cup paprika

3 Tbsp black pepper

*This recipe came from a cookbook by Ginny McCormack, Sunday in the South.