This oven roasted chicken makes the best chicken broth. Be sure to save the drippings and bones to make some for later use in Pho or other recipes. Make sure you use the smoked paprika.
Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
GORDON RAMSAY
Oven Roasted Chicken
You can't beat a good oven roasted chicken! My oven has an Air Fry setting so this recipe which I use for this recipe but you can bake it as well as long as you get it to the correct internal temperature of 165 to be well cooked. Don't forget to save the drippings and bones for a nice broth that can be used for Pho or other recipes.
Equipment
- 1 Air Fry Oven Setting
Ingredients
- 1 tsp smoked paprika
- 2 tsp sea salt fresh ground
- 1/2 tsp fresh ground pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cloves fresh garlic minced
- olive oil
- 4 tbsp butter cut into 8 slices
Instructions
- Remove the giblets from the Chicken. Rinse the chicken with cold water and pat dry with paper towels. Take a spatula and loosen the skin from the meat, creating pockets for the butter slices. Insert 4 slices of butter between the skin and meat on each side.
- Combine all of the spices. Drizzle olive oil on the chicken and rub in on both sides. Sprinkle the chicken thoroughly with spice mixture and minced garlic.
- Put the oven on Air Fry mode at 375 degrees. Place the chicken, breast side down, in a roasting pan with a roasting rack, if you don't have a roasting rack then place whole carrots on the bottom of the roasting pan and place the chicken on top of the carrots. Cook for 45 minutes then flip the chicken to breast side up and cook for another 10-15 minutes until the internal temperature reaches 165. Once cooked broil on high for 2 minutes per side to get the skin nice and crispy. Remove from oven and let it rest for 15 minutes prior to serving.
Notes
Ways to Serve:
- Serve with a side of roasted potatoes, sliced cucumbers and sliced heirloom tomatoes.
- Serve over a arugula that has been tossed with olive oil and sea salt. Add fresh sliced peaches and fresh sliced jalapenos then top with fresh grated parmesan cheese.
- Put the bones and drippings into a pot with a quartered small onion, a carrot and celery if you have them, if not, it will still make an excellent broth. Cover with water and let simmer for an hour or two until you have a nice tasty broth. Drain the broth to remove the bones and vegetables. Store in the refrigerator for up to 4 days. If you are not using within 4 days then freeze it for later use.
Did you make this recipe?
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