The Best Roasted Chicken Recipe Ever!!
Tired of dry chicken? There are several secrets you need to remember when roasting chicken.
- Brining chicken in salt water overnight does WONDERS to the final moisture level. Measure your water. For every 8 cups of water used, add 1/3 cup of salt (unrefined sea salt is best). If using less water, split the salt amount appropriately. Brine for 6-8 hours or overnight. Drain well and dry with a paper towel before putting spice mix on.
- Do not overcook! Whatever temperature you end up using, make sure to check the internal temperature. 165 degrees is a good temperature to verify. Cutting into the thickest part of the chicken and seeing clear juices run out is another good sign.
- It’s just as easy to roast two whole chickens versus one. Make extra and have leftovers! If you don’t have time, you don’t have to brine… this spice mix below makes everything taste good!
The spice mix I found originally here. I have actually multiplied the mix amount four times so you can have leftover mix for future (timersaver tip!). This mix has been used on fish by some of my clients, and it worked out well. Just change the time in the oven to get the desired internal temperature. If you use fish, watch the flakiness so you don’t overcook it.
- 8 tsp unrefined sea salt (if brining, use HALF the amount of salt!)
- 4 tsp paprika
- 2 tsp onion powder
- 2 tsp dried thyme
- 2 tsp white pepper
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- Chicken (whole 4 pound or chicken parts) — OR a mild white fish
CHICKEN: preheat oven to 250 degrees F.
FISH: preheat oven to 425 degrees F.
Mix together all spices thoroughly. Through mix into an empty spice shaker bottle. Sprinkle all over your preferred piece(s) of protein. Throw into all crevices you can get into, including underneath the chicken skin.
CHICKEN: place in roasting pan and bake in oven to reach 165 degree F internal temperature. A whole chicken will take at least 3-5 hours (yes, this is SLOW ROASTING!), chicken parts will take far less time, so be careful of baking time!
FISH: bake fish for 20 minutes or until it flakes easily.
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