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I have the BEST post for you guys today!
For one, I’m sharing this amazing roasted chicken, and when I say amazing, I do mean AMAZING. Two, not only do I have this chicken to share, but I have a fun new cookbook to tell you about as well! You guys! If you have not yet ordered your copy of The Dude Diet By Serena Wolf I highly, highly recommend you do so now.
Words cannot describe just how practical this cookbook is. Serena did an incredible job, and I mean, how perfect is a book that’s all Dude food, but done in a healthier, wholesome way? I am totally down with that idea.
And you know? Since I have five brothers of my own, and feel like I am constantly surrounded by guys who want nothing more than game day eats, tacos and steak, this cookbook could not be more perfect for me, and I feel like a lot of you will feel the same once you begin to skim the pages and realize how my delicious and idiot proof these recipes really are.
Kind of having major moment with this book! 🙂
SO, I set out to try to decide on one recipe to share with you guys, and um, to say that it was hard to pick just one would be an understatement.
I mean, how does one choose from BBQ Chicken Nachos, Buffalo Chicken Fingers and Sausage Pizza? Yeah, I know, yum.
Therefore, I decided to enlist the help of a couple of the dudes in my life. While it was tough choice, we all somehow landed on this magic faux-tisserie chicken…but don’t worry, I totally made the buffalo chicken on Sunday night, and have major nacho plans for tonight.
Pretty pumped. 🙂
Anyway, deciding on this chicken was probably the best idea. I mean, I never knew I could be so excited about a roasted chicken, but I am. Holy moly, this chicken is so good! Like a million times better than anything you could ever buy in the store and it is SO easy, as are all of the recipes in this book.
As Serena states in the book, this chicken only takes about fifteen minutes to prep. It does have a three-hour cooking time, but not only is it worth the wait, but it also makes your kitchen smell all kinds of incredible. <– for real.
It is juicy, tender and the seasoning is beyond flavorful.
Best part… it’s kind of a two-for-one dinner. Serve it the first night as chicken, with like a side of rice or something, and then serve it up the next night in a dumpling soup, pot pie, or simply use up the leftover meat for tacos.
Um, score!
So Thursday plans… head to the store and pick up your chicken, get to roasting, and while your chicken roasts, order yourself a copy of the The Dude Diet.
Promise you guys will love it…clearly I’m a little obsessed!
Magic Faux-Tisserie Chicken.
Servings: 4 Servings
Calories Per Serving: 639 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 ( 3 1/2-4 ) pound whole chicken
- 5 cloves whole garlic smashed
- 1/2 lemon quartered
- 2 1/2 teaspoons smoked paprika
- 2 teaspoon kosher salt
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 tablespoons olive oil
- kitchen twine
Instructions
- Preheat the oven to 300 degrees F.
- Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and dry it well with paper towels. Stuff the cavity with garlic and lemon quarters.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
- Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the olive oil and teaspoon of the spice mixture. Rub the remaining 2 tablespoons olive on the chicken's skin, and season the bird all over with the remaining spice mixture. When you're finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven poof skillet or roasting pan (your choice!).
- Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of your bird), basting at the 1 1/2- and 2 1/2 hour marks (no need for a baster- just spoon any juices in the pan over the bird) or until the meat is very tender and the skin is dark brown. (Don't panic if the skin has blackened in some spots. That's a good thing.)
- Let the chicken rest for 10 minutes before carving and serving.
Notes
*Reprinted with permission from The Dude Diet by Serena Wolf.
That picture right there? Chicken dancing!
Was looking for a good whole chicken recipe and stumbled across this one. Ohhhh my goodness. This was the best chicken ever. I always regret making a whole chicken cause I hate cutting it but with this recipe, it was so tender that I could’ve cut it with a butter knife. It took no time to cut at all. Will definitely be making this a lot.
Hi Heather,
Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸
I know this is an old recipe, but I’ve been using it for years. During covid we were in the habit of roasting a chicken every week and so I tried literally every recipe I could get my hands on, and this is my absolute favorite. It’s SO easy and consistently good every dang time!
Hey Steph,
Thanks so much for making this recipe so often, I love to hear that it always turns out well for you! Happy Tuesday! 🎄
I’ve made this recipe every week since finding it/trying it! This chicken is AMAZING! It’s so tender, juicy, and all around delicious! It’s so easy and always a hit!
Hey Jessica,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Made this last night for dinner snd boy was it amazing. Winner recipe in my books!
I made a 5 1/2 bird and baked it for 4 hours. Perfect crispy skin. Absolute perfection.
Hey JoLynn,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Hey there,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Chicken was moist and flavourful but missed the crispy outside skin.
Thanks for giving the recipe a try Joanne! xTieghan
Excellent, juicy, and easy! I had a 5 1/2 pound chicken and unfortunately the google recommendation was 3 hours which was about 30 minutes too long by the time I inserted the thermometer! Good news though so since I basted it so only the breast seemed to need less time in the oven. the juice in the pan was poured over the breast and all good!
Thanks so much for sharing this recipe!!
Hi Sharon,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
We make this instead of turkey for thanksgiving and it is amazing! This is a great recipe and is so easy to make.
Hi Jenn,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Hello,
I was wanting to make two chickens for our Thanksgiving and I was wondering if you had any suggestions on making this chicken and your fall harvest cider one at the same time? They both have different temperature and cook times?
Hey Ellen,
You can just follow the cooking times/temps for this recipe for both of the chickens, they should turn out nicely for you. Please let me know if you have any other questions! xTieghan
What is the temp set at for this!?
300 degrees:)
What would you recommend you serve this with? Any suggestions for roasted winter veges or a salad?
Hi there! I would serve with some yummy mashed potatoes, or brussel sprouts, asparagus, or anything really would be delicious! 🙂 xTieghan
I love baking whole chickens and this one was probably one of the best I’ve ever made. The rub gave it such great flavor and it was so moist, I’m definitely making this again!
Thank you!
Hey Jackie,
Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan
How long would a 5 1/2 lb chicken take to cook for this recipe?
Hey Hailey! I would say about 4 to 4 1/2 hours for 5 1/2 lb chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
How many minutes per pound? Thanks as always for the inspired recipes!
Hi Harriet,
I used a 3 1/2 pound bird for this recipe! I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Hi Tieghan! That chicken was AMAZING!!!! We just finished eating it and I already saved the recipe.Thank you!!! ?
YES! That is so amazing! Thank you so much Lea! xTieghan