This is off-the-charts flavorful. A delicious recipe for one large whole chicken to perfection or use the parts your family prefers. This foolproof roasted chicken will produce a moist delicious bird every time. With just a few spices and easy directions, this tasty chicken is a winner-winner chicken dinner. It is great in sandwiches if there are any leftovers.

Delicious Spicy Roasted Chicken via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List:

• 4 to 5 pound whole chicken cleaned inside bag removed and soaked in salt water for 10 minutes set it aside in the fridge while you prepare the seasoning on it
• 1/4 cup vegetable oil and 2 tablespoons of melted butter
• 1/2 teaspoon creole salt
• 1 chopped sprig of rosemary
• 1 teaspoon is better than bouillon paste added to 1 cup of beer or wine (for non-alcohol use apple juice)

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare a deep sized (turkey pan is what I use and disposable for easy cleanup)
3. Remove each thick end of the chicken (remove the neck etc, and bag inside )and slice them off (throw away or use to make chicken broth if you like).
4. Soak the chicken in around 2 tablespoons salt water in the refrigerator for 15 minutes.
5. Rinse chicken with water, inside and out, then pat dry with paper towels.
6. Add the butter, oil, garlic, and chicken bouillion paste to a pan with water, wine, beer, or apple juice along with the herbs, smoked paprika, black pepper, and cayenne pepper if using any other spices you prefer not listed.
7. Simmer for around 3 minutes.
8. Let this cool and slather the bird with this mixture inside and outside.
9. Stuff the chicken with parsley 3 tablespoons of cold butter, lemons, and celery inside the bird. (or omit and add the stuffing you prefer)
10. Add any vegetables in the pan around the bird.
11. Roast the bird for at least 2 hours depending on size ( 30 minutes per pound or more) for a 5-pound bird or longer, the inside should be at 165 degrees when using an instant-read thermometer.
12. Also, another tip is when it's completed cooking or done, try to wiggle the leg to see if it falls off the bird easily.
13. Let side for around 10 minutes before craving after it's cooked.
14. Print this recipe

Try Some of Our Favorite Side Dishes:

twice-baked potatoes, rice, favorite pasta, Tuscan garlic bread, roasted vegetables