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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!
All I can say is WOW! This chicken was so flavourful and juicy. I’ve never made a roasted chicken, so I was a tad nervous trying this recipe, but it was perfect. Another recipe card to add to my collection 🙂 Thanks for sharing this one, Tieghan!
…ps…
Some of the comments people leave you are outrageous!! Keep on posting girlfriend – your blog is AMAZING 😉
Awh thank you so much Michelle! I am so glad you loved this recipe and I hope you continue to enjoy my blog!
I’m going to make it, but I don’t know
what to serve with this dish. Which sides should I make?
I like to serve this with potatoes or rice and a side salad! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey this looks awesome! you have such an amazing gift/talent for all things creative, cooking, photography, and I’m sure much more!everything alwAys looks beautiful no matter what it is! Just wandering if you could do this recipe in a crockpot? Thanks! Have a great day!
Thank you so much for the kind words!! 🙂 Yes, I think this would be great in the crockpot. Let me know if you have questions.
Hey Tieghan!
Do you ever marinade your whole chicken in advance? I am worried that my chicken won’t be salty enough?
Thanks!
I don’t marinate my chicken, but this chicken is pretty salty as it. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂
How long to cook a 6 or 7 lb oven stuffer chicken?
about 2 1/2 to 3 hours or until it’s 170 degrees F. Let me know if you have questions. thanks!
The Dude Diet book….that is amazing!
Thanks!!
This is SOOO delicious, I’m making it for the second time right now. First time I didn’t have a lemon to hand so used a lime instead and it was fantastic. I love it hot with some orzo rice but it is also really delicious cold in a salad because the slow cooking keeps it super juicy.
Thank you so much, Lisa!! So glad you enjoy this recipe!
I made this last week and am making it again today for a new mom (perfect for that! easy!) It’s really simple to make and tastes very good. My husband didn’t l-o-v-e it but he said it was good. I, on the other hand, thought it was REALLY good. My 3 yr old daughter gobbled it up. If anyone is wondering whether they should make it, go for it!
I am so glad your family enjoyed this Sylvie!! Thank you so much!
I tried this last night and it was SOOOOO good! I have never slow cooked a chicken before and it was completely the best tasting chicken I have ever made.
WOO!! So happy to hear that Amanda!! Thank you!
Would this work if a whole cut up chicken was used in place of a whole chicken?
Hey Nellie! Yes, but I think the cooking time might be a little less. Start checking for doneness around 2 hours. Let me know if you have questions. Hope you love this! Thanks! 🙂
Hi, My husband and I both love to cook, so we decided to try this recipe last night. We followed the complete directions, made NO changes what so ever. The chicken itself came out perfect. But sorry to say there was no “WOW” factor. I was hoping by the description, this was going to knock our socks off, but like I said no “WOW”. Sorry.
Hmm sorry it was not that great for you, Jill. I hope you try some other recipes and like those! ?
Thanks, this website is extremely beneficial
Awesome! Glad you think so, thanks!
I’ve never roasted a chicken before (weird!) and this recipe has inspired me to go get a good chicken from our butcher shop this weekend and finally make one! Looks fantastic. Thinking of making some kind of wild rice pilaf and maybe roasted brussels sprouts to go with it 🙂
Kyla
http://saltwaterfood.blogspot.com
Wow sounds like such an awesome dinner Kyla! I hope you love the chicken, let me know how it goes!! Thanks!
I want to make this but what I’m always confused about when I roast a chicken is whether or not to cover the pan with foil. Sometimes when it’s uncovered the chicken tends to dry out easily.
Hey!! I do not like to cover the chicken and do not think it is needed for this recipe. Please let me know if you have any questions. Hope you love this recipe! 🙂
Making this right now… House smells wonderful! I am a big Serena fan and I love a HBH/Domesticate-Me team up!
Roasted chicken is the best! Love your slow and slow cooking method and that great spice rub!
I love slow cooking everything! haha! Thanks Laura!!