Home  >  Entrees, Gluten Free, Meat Friendly  >  Juicy Roast Chicken

Juicy Roast Chicken

Juicy Roast Chicken

If you’re a fan of chicken, then there is nothing quite like a roast chicken that is flavored all throughout and perfectly moist with nice crispy skin. The recipe below is nothing short of easy and provides an excellent meat.

If I had more space, I would absolutely obtain a rotisserie. Simply put a rotisserie is a style of cooking a large piece of meat where it’s rotated slowly throughout the cooking process so the meat can cook in it’s own juices. You usually end up with super juicy meat and nice crisp skin on the outside.

Rotisserie Chicken courtesy of Wikipedia.

If you’re like me and don’t have a rotisserie, then it’s hard to even come close. Personally I love cooking my chickens in my Romertopf Clay Baker, but you don’t usually end up with a nice crisp skin. Cooking with clay usually starts with you soaking your bakeware, and then placing whatever you’re cooking into it. You start with a cold oven and then cook away. My dishes never dry out and are always flavorful.

Romertopf Clay Baker

What led me to this recipe was three things. The first would be to give the home cook who doesn’t own any special tools or feel confident in the kitchen the ability to make a yummy flavorful chicken. The second would be to any person who doesn’t have time to make something fancy, five minutes of prep work and you’re done. Lastly was my ability to try and come close to recreating some chicken I’ve been reminiscing over. This illustrious chicken would be Swiss Chalet.

Swiss Chalet offerings with their famous rotisserie chicken.

Growing up in Buffalo, this Canadian restaurant had a few locations just south of the border in New York. About three years ago is when they closed off their US location much to my dismay. I happened upon a sauce packet that I had been carrying around for a very long time of their awesome tangy barbecue dipping sauce. No one makes that anymore in the US either. So off I went trying to create a chicken to use my sauce in and find my happy chicken place again.

What I ended up creating was a dry rub of various seasonings. I used a lot of seasonings I don’t use all that often so hopefully you’re in the same boat and won’t have to go crazy and buy a lot of them just to recreate. But if you do, I promise it will be well worth it! The dry rub then ends up wet because I mix it with oil to not only seal in moisture and flavor underneath the skin, but to help crisp that skin up. An easy weeknight meal prepped the night before and simply bake, no trussing needed. From my kitchen to yours!

Prep work: spice rub + chicken= delicious!

Prep work: spice rub + chicken= delicious!

Massaged chicken full of flavored goodness.

Massaged chicken full of flavored goodness.

Juicy Roast Chicken

2 teaspoon Smoked Sweet Paprika (use only 1 if you have regular Paprika)
1/2 teaspoon Chili Powder
2 teaspoon Onion Powder
1/2 teaspoon Dry Mustard
1 teaspoon of dried Thyme
1 teaspoon of dried Rosemary
2 teaspoon Garlic Salt
1/2 teaspoon Black Pepper
2 tablespoons Brown Sugar
2 tablespoons Canola Oil
1 roasting Chicken, thawed (4-5 lbs)
Vegetables (Onion, Carrot, Celery) for stuffing (optional)

The night before you’re due to cook your chicken, remove it from its packaging. Remove the giblets and save for stock making. Pat chicken dry with paper towels and place it into the pan you’ll be roasting it in.

Mix all dry seasonings together. Stir in oil until it makes a paste. Coat the entire chicken, carefully on the inside, and then over both sides. Gently lift up the skin over the breasts and coat underside of chicken skin generously. Cover with plastic wrap and refrigerate overnight. This step is optional, but will create a much more flavorful chicken. If you don’t have time, don’t fret, this recipe will still turn out a great chicken if you do it the same day.

Pull chicken out of the refrigerator and preheat oven to 450 degrees. When oven is ready, remove plastic wrap and place roasting pan uncovered in the oven. Cook for 15 minutes. Leave the chicken in the oven and turn down to 350 degrees, cook for another hour. Chicken will be done when internal temperature reaches 165 degrees. I usually find that when I stick a knife in the thickest part and the juices run clear, you’re pretty safe.

Remove from oven. Gently lift onto a cutting board, and cover loosely with foil. Allow to sit for twenty minutes to allow the juices to redistribute in the meat.

Cut and serve with your favorite barbecue sauce. You can also just dip in the leftover juices which is my favorite!

Juicy Roast Chicken

For help on cutting your chicken, use these tips on cutting your turkey via Wegmans Videos. Click this link and choose the menu How To’s, Poultry, Turkey Carving Time Savers.

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

Leave a Comment