Friday, February 18, 2011
Fiddle in the Kitchen
Remove excess fat, and innards from the chicken and wash the chicken. Pat it dry, rub olive oil on it, and let it stand while you mix all of the ingredients, aside for the last two, together. Rub the spices in the cavity of the chicken and the entire outside. Place the onion and garlic inside the cavity and place in a roast pan.
Cover the pan with two layers of saran wrap, and marinate overnight. Preheat oven to 325F (160C) and place chicken inside, covered , for 1.5 hour. Uncover the pan and cook for an additional 1/2 hour - hour, until skin is all crispy and golden.
Let stand for 10 minutes before carving.
How Long to Roast a Chicken......Weight 2.5-5 lbs. Cook at 325° for 40 minutes per pound and/or until the internal temperature reaches 170°F......Stuffed: Weight over 5 lbs. Cook at 325° for 30 minutes per pound and/or until the internal temperature reaches 170°FLet stand for 10 minutes before carving.
2 comments:
The chicken was delicious. I did not marinate it overnight. I was hesitant about the thyme- I always regret putting in such strong spices but with it, it was perfect. A little spice and a little heat. A bit too much heat for the kids, I think. For me it was perfect and so yummy.
I am glad you enjoyed. Thanks for the review.
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