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Roasted Chicken
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Description
This is the recipe I used to make my chicken salad before I discovered roasted chickens at the grocery store.
Ingredients
- 1 whole Roasting Chicken, 4 To 5 Lbs.
- Salt And Pepper
- 1 clove Garlic (large), Minced
- 1 teaspoon Lemon Pepper Seasoning
- ½ teaspoons Salt
- ½ teaspoons Dried Thyme
- ½ teaspoons Paprika
- ¼ teaspoons Cayenne Pepper (more If You Want Spicer)
- 2 Tablespoons Olive Oil
Preparation
Remove giblets from chicken. Remove as much fat and skin as possible. Rinse and drain chicken; pat dry. Sprinkle cavity generously with salt and pepper. Combine the remaining ingredients. Rub mixture all over chicken, coating the top well. Place chicken, breast side up, in a clay baker and cook at 350 degrees for 1 hour or until done.
Remove chicken from clay baker and let sit. You can serve it as a main dish or debone and chop for other recipes.
Note: Instead of using a clay baker, you can place it in a 4-quart crock pot. Cover and cook on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours.
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