Roasted Chickens YUMMM

OK...SO...i made these chickens last night and OMG...SO GOOD!!!

NO, they aren't burned...that is the amazical seasoning mmmm

I'm a big doofus and didn't take photos because, well, it's raw chicken and my husband was hanging out with the kids so you'll just have to trust me hahaha...and yes...i broke off the tips of the wings before taking this photo hahaha

OK...these chickens were about 4-5 pounds each.

Here's what you'll need for these 2 (just cut it in half if you are only making 1):

STRING - to tie up the chickens after seasoning them

OLIVE OIL - about 3-4 tablespoons

KOSHER SALT - about 2-3 tspns

PEPPER - about 3-4 tspns

PAPRIKA - 2-3 tspns

HERBES DE PROVENCE (or if you're like me and don't have any...I used the Veggie Delight spice mix) - 1 tablespoon

GARLIC - 4 cloves

LEMON - 2 medium lemons cut in half

ROASTING PAN

RIMMED COOKIE SHEET

I swear this is a no fail method of roasting your chicken:

If your chicken is in the refrigerator, take it out NOW...let it sit for about 10 minutes (don't worry...you're not going to get sick).  I always take off my rings & watch when dealing with chickens because, well, they're raw chickens...While you're waiting, get all of the above sorted:

Make sure your oven rack is in the middle of your oven and place your rimmed cookie sheet on the rack below your middle rack just in case juices spill.

Preheat your oven to 500 degrees F. Grab your roasting pan and spray with some cooking spray.

Grab a small bowl and mix the olive oil, salt, pepper, paprika, and herbs.  mine is always kind of thickish/pasty.

Put your lemon halves and garlic close by. 

WASH YOUR CHICKENS WITH COLD WATER AND EMPTY THEIR TUMMIES...pat dry with a paper towel and place in your pan.

This is what the inside of my chicken looked like...

Shove the lemons and garlic inside and grab your olive oil mix and with your hands or pastry brush, put it all over the chicken. Now grab your string and wrap up your chicken.  This link on YouTube was my instructor haha:

TRUSSING A CHICKEN

Your oven should be preheated now 

Roast your chicken for 15 minutes and then REDUCE your heat to 450 degrees F and roast for another 15 minutes.

KEEP YOUR OVEN ON!!!!

Reduce your heat to 425 degrees F.

Take your chickens out and baste the liquid all over your. Rotate the pan and put them back into the oven for 30 minutes.

Take them out (now you can turn off your oven haha) and LET THEM SIT FOR 10 MINUTES!!! otherwise you'll get juices everywhere instead of nice juicy chicken.

TO CUT YOUR CHICKEN...I found another YouTube video through Gourmet Magazine:

CUTTING YOUR CHICKEN WITHOUT LOSING MEAT

Here is one of my chickens all cut up!! SUCCESS!!!

2 drumsticks, 2 thighs, 2 wings, and 2 breasts...WOOOOO!!!!

I steamed up some broccoli and mashed some red potatoes...mmmmm.  Mashed red potatoes are our new favorite side...seriously easy...cut up, boil in salted and buttered water for 10-15 minutes (until soft), drain, back into the pan and mash...add whatever seasoning you want!!! YUMMM

I hope you guys enjoy this!!! I always roast 2...that way a chicken is already done and cut up and ready for the next meal!

- - Lisa