If there is one recipe I think everyone should know how to make it is a roasted chicken. It might sound intimidating at first, but roasting a chicken is very simple and, done correctly, always delicious. One great thing about roasting a whole chicken is that you can season it however you want. Another great thing is that a roasted chicken makes an easy weeknight meal or a nice Sunday supper. Once you get the hang of roasting a chicken it will always be something you have in your back pocket for dinner.
For Christmas, one of my brothers gave me a bunch of spice blends from a local farmers market. In the mix was this tandoori space, which is something I’ve been wanting to try, so I decided to roast a chicken with it!
Whenever I roast a chicken I always start with the same steps. First I pat dry the chicken with paper towels, then I remove any excess fat around the cavity area. After that, I rub the outside of the skin and under the skin with softened butter. Finally, I season the chicken with what whatever seasoning I’m in the mood for. These are basic steps that help for a well seasoned chicken with crispy skin.
You don’t even have to have a roasting pan to roast a chicken, a large pot or Dutch oven will work just fine! Also if you don’t have a thermometer no worries! The easiest way to make sure your chicken is cooked is to cut in between the leg and the breast to make sure the juices run clear. I promise once you have this recipe down you’ll be able to spice it up and make it your own any day of the week!
Roasted Tandoori Spiced Chicken
Ingredients
- 1 4lb chicken
- 3 tablespoons butter, softened
- 2 ½ tablespoons tandoori spice
- ½ orange, cut into quarters
- ½ teaspoon salt
Instructions
- Preheat oven to 425 degrees F.
- Pat dry the skin of the chicken and remove any excess fat. Place chicken in a roasting pan, and place the orange quarters in the cavity of the chicken.
- Rub the butter all over the chicken, massaging some under the skin without breaking it.
- Sprinkle the tandoori spice and salt evenly all over the top and bottom of the chicken.
- Place chicken breast side up. Tuck the wing tips under the body of the chicken.
- Roast chicken for 1 hour and 15 minutes, or until internal temperature reaches 165 degrees F (the juices should run clear when you cut between a leg and thigh). Remove the chicken to a cutting board and cover with aluminum foil for about 20 minutes. Slice the chicken and serve.
