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Perfect Roasted Chicken


 Anytime a recipe calls for cooked chicken, this is a really good way to prepare the chicken. The best kind of chicken to use for roasting is bone-in, and skin-on. The bones add a really delicious flavour and the skins help lock in the juices. I usually discard the skins after.

This recipe is really similar to my Spicy Roasted Chicken, the only thing different is the spices added.

Preheat the oven to 350F. Drizzle a little bit of olive oil over the chicken breasts, rubbing underneath the skin as well (you'll need to lift up the skin a little, making sure you don't completely tear the skin). Now sprinkle salt and pepper underneath the skin and as well on top. Roast in the oven for 35-40 minutes, until the juices run clear. Make sure you let the chicken rest for at least 15 minutes before cutting into it; this allows the chicken to retain it's juices, leaving really moist and delicious roasted chicken. Use this recipe for Curry Chicken Divan, Fajitas, Chicken Pot Pie or Curry Chicken Soup.


You can also do the exact same for a whole chicken. Lift up underneath the skin, get some olive oil, salt and pepper, and other spices & herbs underneath and on top. Stuff the inside of the bird with whole garlic head, lemon cut into two, and any fresh herbs you have on hand. Here, I mashed up some butter with fresh basil, minced garlic and salt & pepper. Push and spread some of this butter underneath the skin and on top of the skin as well. Season the skin with some more salt and pepper. Roast at the same temperature, but for much longer since it's a full bird. 



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