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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!
The recipe says to roast at 300, not 350, and it’s also a pretty big chicken at 4 lbs. The timing should be just right and I’m sure Tieghan has tested it 🙂
Thanks Jane!
I have to confess that it freaks me out a little to cook an entire chicken. I have no idea how to handle it. But this looks do-able. And I can’t wait to give it a try.
Well I hope you love it and I hope it turns out great for you! Thanks Andrea!
Love this and LOVE a good roasted chicken. But to risk sounding critical, I don’t love how your instructions include removing “any other nasty stuff from the cavity of the chicken.” I feel like as people who cook and eat animals, we should respect them! Is the inside of a chicken nasty, and the outside just fine? (that’s a cultural preference, lots of people value organ meats much higher than the rest of the bird)! Love you, but I really hate the food blogger trend of being grossed out by any meat product that might reveal it was once a live animal.
Hi Allyson, thank you so much for the feedback. I am really sorry if that offended you and I have adjusted the recipe. I turely appreciate your kind feedback and see your point, so thank you! Hope you are having a great day and enjoy this recipe! 🙂
It sounds and looks delish but I was wondering the same about the cooking time. I roast chicken at 350 for an hour and it’s plenty done, won’t we burn it at 350 for 3 hrs?!?!
It’s 300 not 350
Hey Ally! The idea is to cook this chicken low and slow. This way the meat is tender and juicy, trust me, it works great! Let me know if you have any other questions. Thank you! ?
This idea is brilliant, wow! I can see it’s going to be a lifesaver this season!
Perfect! I hope you love this one Tori! Thanks! (:
Looks great! Will try it this weekend while I’m home cleaning. Thank You!
Thanks so much Rose, I hope you love it!
Looks good but I’m worried 3 hours cooking?! Isn’t that too long!??
Hey Cathy! Nope, three hours allows the chicken to cook low and slow. it creates a tender and juicy chicken. Trust me, it is great! Let me know if you have any other questions. Thank you! 🙂
YUMMM ! My guy would love this for sure 🙂 I’ll try it in the upcoming week.
(also just bought this super cute book support/display for my kitchen ! This book would be super cute on it! But really it’s yours I can’t wait on ;p)
HAha so happy to hear you are excited for my book, I am too!! And I hope you and your guy love this dish Erika! Thanks!
This looks very good but I am concerned that the cooking time is extremely long?
300 is a slow oven so 3 hours will roast it perfectly, similar to a rotisserie.
Hey Jeanette! The idea is to cook this chicken low and slow. This way the meat is tender and juicy, trust me, it works great! Let me know if you have any other questions. Thank you! 🙂
This one is happening soon! Yumm!
WOO! I hope you love it, thanks Cassandra!
The chicken looks great and I am definitely going to look into this cookbook
Awesome! Thank you so much Buffy!
Such appeal~!
Thank you Jude!
Brilliant! It looks so good and so much flavor!
Thanks so much Rebecca!
Oooooooh this one looks amaziiing!! I love roast chicken, and I lovd the spices used on this one, gotta give it a try!
https://bloglairdutemps.blogspot.pt/
Perfect!! I hope you love this one Ruth!!
Chicken is my husband’s favorite food. I will try this recipe next week. Thank you!
Thank you! I hope you and your husband love it!