I love roasting whole chickens. It’s easier than you think, and can feed 2 people for days! Crispy skin and juicy meat is the perfect combo for a party in your mouth! The boy had charo chicken for lunch the other day, and I was so jealous that I had to roast some of my own at home. This recipe isn’t nearly as sweet or greasy as charo, the spice rub doesn’t quite capture the flavor that I wanted (probably could’ve used some brown sugar to bump it up and really caramelize the skin. But it’s quick, healthy, and oh so flavorful. Really you can use this method with any spices or marinades you want, the world is your oyster! The skin crackled just right, the meat was juicy and succulent and it’s not greasy at all!
- 1 whole chicken (mine was about 5 lbs)
- 1 tbsp olive oil
- juice of one lime
- 4 tbsp chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 tbsp minced garlic
- pepper to taste
- 1/4 cup chicken broth or beer
Take your little chicky and rinse him well. Make sure you remove the giblets, if there are any! I even rinse the inside cavity, just to be safe. Pat dry with a paper towel and lay flat on a cutting board. Use sharp cutting shears to remove the backbone by cutting about 3/4 of an inch on each side, all the way up. Pictures of how to complete this process and another great chicken recipe here. Lay the chicken flat in a roasting pan or pyrex. Drizzle olive oil and rub all over the skin.
Mix chili powder, cumin, salt, smoked paprika and fresh ground pepper in a small bowl. Rub it all over the little chicky, inside and out! Massage it in real nice. If this makes you feel yucky, you can use a spoon or silicone brush. It also might end up more on the chicken and less on your hands, unlike me. Squeeze the lime all over the skin, then add the minced garlic and spread it evenly all over. Your chicken might look a little something like this:
Marinate in the fridge for 30 minutes up to overnight. If you don’t have time, don’t worry! I think we got enough spices on there. It will be ok.
Heat the oven to 425. Add broth (or beer!) to the bottom of the pan. Roast chicken for 45-60 minutes, until skin is crispy and juices run clear. If the skin starts to burn, you can tent it with foil for the remainder of time in the oven. If you want (I did!), pop it under the broiler for 5 minutes to get the skin extra crispy. NOTE: I don’t think you’re supposed to put pyrex under the broiler, so use a metal pan or move it to a sheet pan for broiling like I did. Let rest for 10-15 minutes, then EAT IT!
Serve with salad, rice, or whatever you want! Also, be sure to get creative with leftovers: Quesadillas! Tacos! Salads! Sandwiches! This yummy chicken salad! You name it!