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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!
Well, this chicken looks simply amazing! Will definitely be making it with some yummy risotto. And I love Serena’s tagline on her book “Clean(ish) Food for those who love to eat Dirty!” HAHA! Speaking of cookbooks, Tieghan, when exactly is yours supposed to be released? Should I add it to my Christmas wishlist or is my Spring birthday more in line with the release date? Can you tell I CANNOT WAIT to have it?
Hey Leah! Thank you!! My book will be out in the fall of 2017. SOOO next Christmas! 🙂
Thank you again!! 🙂 🙂 Making my day!
Wow it looks like this chicken came out so magically!!!! I definitely want to try and make this for my meat-loving boyfriend!
https://www.searedandshameless.com
Saw this recipe today and made it today. Yes, it looked that good. I’m a baker not a cook and I can attest to its ease and deliciousness. Currently, I’m literally fighting of both my cat and dog from trying to steal my plate.
It’s in my oven right now! Can’t wait to eat it!
Oh my word that looks incredible. I’ve good things about this cookbook, might have to add it to my collection – thanks for sharing Tieghan!
Excellent recipe. I added slabs of butter under the breast skin (to make the skin very moist) and also added lemon pepper as a spice. Its better than eating out or picking up! Thanks for the recipe! I will try this again and again. — One more note, I wasn’t as generous with the spice rub, thus my bird didn’t look as dark but it was just as good!
I used 5-8 teaspoons of the chicken drippings in my side rice dish. Excellent flavor! Also, I used a bigger hen. After the second basting I turned the temperature up to 350 degrees and I had the chicken positioned furthest away from the heat source throughout the roasting process on the bottom oven rack.
Sounds perfect!! So happy it was good! Thanks Phyllis!
Wow that looks incredible
I think the bird looks darn good. As a side note, I definitely would avoid ever rinsing poultry. Rinsing poultry can actually create contamination from splashing, no matter how slow the faucet stream and does no favors to the sink. Even the USDA cautions against the practice. Patting dry is all that is required. The heat from the cooking medium kills any bacteria.
I also suggest roasting chickens breast side down for at least the first hour and then flipping the bird. Beginning the bird down can help prevent drying out the breast meat, which typically cooks faster than dark. And having an instant read thermometer (e.g. Thermapen) is a cook’s best friend. You will never under or over cook any meat ever again.
This is so helpful, thank you so much for these tips! (:
Thank you so much for these great tips, I really appreciate them and will use them in the future!! 🙂
This looks delicious! I can only imagine how wonderful that must have smelled in your home. Picking this one was a great choice but the nachos from the cover of the book look really appetizing too!
– John Munro
http://foodvacuumsealers.com.au
Agreed the nachos look so good!! Haha thank you so much John!
“Amazing” used three times in the first two paragraphs…I can tell this was written by a Millennial.
Dude Diet? Good grief.
If you don’t like it, don’t read it! My goodness, nobody is forcing you to read this blog!
Hey Ted! Just putting emphasis on that word, because well I do think this recipe is pretty amazing! You should really check out this cookbook, it is filled with delicious recipes! Thanks!
Good gravy, haters gonna hate, and all you’re doing is passing along the recipe as developed by someone else because you loved it. One can literally see that the instructions you state are in the picture of the book that you include with this post. Ugh, people. For my part, I love that you have been supporting other bloggers and their books by sharing their recipes periodically. I, for one, am very grateful that you shared this recipe – I can’t tell you how many times I have come across a recipe that calls for shredded rotisserie chicken, and I am so happy that I will now be able to make my own. The one’s I have bought in the store always seem so oily, and I never know where the chicken has come from, etc. This way, I can purchase any chicken I want (ex. make sure it was ethically-raised), or even use one of our own farm chooks, and I will fell much better about consuming it than store-bought.
Also, the chicken dancing picture is charming. You are so cute – I am glad that even though you are so busy, you still have fun in the kitchen (almost typed chicken instead of kitchen there, haha). Keep up the inspiring, excellent work. You’re awesome!
Wow thank you Kate! I am so happy you are enjoying this recipe, and yes it is nice to make the chicken you are eating and know that it is ethically-raised! I hope you love the chicken if you get a chance to make it, thanks again!
Never rinse a chicken. Bad advice.
Actually, is eating all that blackened skin good for you?
Hi Joan, I think it would be the same as eating regular cooked chicken skin.
The blackened skin is due to the spices. There is nothing wrong with it.
How can the dead, mutilated body of a chicken that has been cooked to putrefaction look good? It looks like a burnt up bird corpse not food.
find yourself another blog to follow!
That chicken seriously looks good! My mouth is watering just reading through the ingredients and the process. And you’re right I can’t believe how easy it is to fix that beautiful chicken! That’s what I like about rotisserie chicken is I can eat it with my usual rice the first night and then just turning it into something else the next night! I’ll have to check that cookbook because I’m down with dude eats too! 😉
So happy you are enjoying this, and I hope it makes your mouth water just as much when you make it! Haha! Thank you Sheila!