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Categories:
roasting chickens olive oil johnnies seasoning salt paprika garlic thyme Italian seasoning fresh coarse ground black pepper butter
Viewed: 31 - Published at: 2 years agoIngredients
- 1 (5 -6 lb) roasting chickens
- 1 tablespoon olive oil, more if needed
- 2 teaspoons johnnies seasoning salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fresh coarse ground black pepper
- 1/2 cup butter, melted
Method
- Remove any "innards" from chicken.
- Rinse chicken and cavity with cold water, pat dry with paper towel.
- Oil outside of chicken well with olive oil.
- Sprinkle with seasoning salt inside and out.
- Place on rack in shallow roasting pan with a 1/2" of water covering bottom of pan.
- Sprinkle rest of spices and herbs evenly on outside of chicken.
- Tie legs together if desired. Tuck wings under.
- Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound).
- *Baste every 30 minutes with melted butter.
- (You can also baste with juices from the pan when enough accumulate. But start with butter).
- Let chicken rest for about 15-20 minutes before carving.
- Great for turkeys, too!
