[an error occurred while processing this directive] Monday-Night Roast Chicken - Steven and Chris
Monday-Night Roast Chicken

Monday-Night Roast Chicken


Roasted chickens are delicious, satisfying, and so easy to make. No fuss required: Just season, pop in the oven and enjoy when it's done. And since the oven is doing all the work for you, why not toss your favourite roasting vegetables in the pan as well for a perfect instant side dish?

By Voula Halliday


Serves 4 to 6

4- to 5-lb. (2- to 2 1/2-kg) whole roasting chicken
2 bone-in, skin-on chicken breasts or thighs (optional, great for extra leftovers)
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Voula's Seasoning Spice

  1. Heat oven to 450 F (230 C). Tie chicken legs together with kitchen twine. Tuck wing tips by bending or folding under chicken. Place chicken, breast-side up, into a roasting pan. Rub chicken everywhere with olive oil, then sprinkle seasoning spice all over.
  2. Roast, uncovered, in centre of preheated oven for 20 minutes; reduce temperature to 350 F (175 C) and continue to roast for 24 to 35 minutes. The chicken is ready when an instant-read thermometer inserted into the thickest part of the thigh registers between 165 and 170 F, or until the juices run clear when leg is pierced. Note: Keep in mind that any additional small pieces of chicken added to the pan with be ready about 15 to 20 minutes before the whole chicken is done. If you plan to make savoury apple, cheddar chicken muffins with the leftovers, prepare dry and wet ingredients while chicken is roasting. Pop 'em in the oven as soon as whole chicken is done and voila! Without much effort you've made tonight's dinner and tomorrow's lunch box goodness.
  3. Transfer chicken to a cutting board and let it rest for 10 to 15 minutes before carving. Keep chicken bones for making stock (that will come in handy for making creamy chicken-club risotto or a soup). Simply place bones in a large saucepan, add one stick celery, cut into thirds, a carrot and a whole peeled onion. Cover with cold water, bring to a boil, then reduce to a simmer for 1 1/2 to 2 hours.

Voula's Seasoning Spice

This seasoning is so flavour-packed that you won't miss the salt at all. If you aren't watching your sodium intake, a extra sprinkle just before serving is welcome, too!

Makes 1/2 cup

1/4 cup (50 mL) chili powder
2 tbsp (30 mL) garlic powder
2 tbsp (30 mL) dried oregano leaves
1 tbsp (15 mL) dried thyme leaves
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin

Combine ingredients. Store in a jar. Great on whole chicken, chicken pieces or wings, fish, tofu or vegetables.


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