The WHOLE Chicken

This was pretty intimidating to cook for me. I bought it in a moment of confidence and a sale at the grocery store. I didn't know what the heck to do with it. So I let the little chicken sit in the freezer waiting to be made, until last night.

This is what I did with it. And it was surprisingly easy!

Recipe:

1 (3-4 pound) whole chicken

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cayenne pepper

Dash of country herb seasoning

1 tablespoon butter

Preheat oven to 500 degrees. Rinse chicken under cold running water, take out giblets. Pat dry with paper towels. Place chicken in smaller baking pan. Rub with olive oil. Mix together spices in separate bowl, and sprinkle on all sides. Put an extra dash of salt, pepper, and country herb seasoning on all sides. Put butter under the skin by the breasts. Before putting chicken in oven, flip it so it is breast side DOWN. I also added half an onion cut into wedges around the chicken. And gave it a few slaps, because that's what seemed like the right thing to do. 

Now roast the chicken in preheated oven for 20 minutes. Baste with drippings and lower temperature to 475 and cook for another 20 minutes. Flip the chicken over to breast side UP with tongs, baste, and lower the temperature on last time to 425 for 20 minutes. Chicken should be cooked to an internal temperature of 180 degrees. Take out of oven and let rest, covered, for 10-15 minutes. 

Came out awesome! We are using the leftovers on sandwiches, or by itself. You can also take it off the bone and freeze it for a quick dinner on a later date. Buying the whole chicken is cheaper than most other meats, 89 cents a pound, on sale, here! 

Glad I finally made my chicken, wasn't as painful as I thought it would be!