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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 12 lemon, juice of
- 12 teaspoon salt
- 12 teaspoon pepper
- 1 (4 lb) roasting chickens
- 2 cups kosher salt
Method
- Combine first 6 ingredients.
- Lift up the skin and slide your fingers between the breasts and skin all the way up to the legs.
- Pat the chili mixture on the breasts under the skin; rub remaining mixture on the outer skin.
- Tuck the wings under, tie the legs together and place bird in a bed of kosher salt in a roasting pan.
- Roast 15 minutes at 500 degree F. then lower the heat to 450 degees F. and cook for another 30 minutes, or until the juices run clear when pierced.
- Let sit 10 minutes to rest.
