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Author Topic: Roasted Chicken Cook  (Read 549 times)

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Ralphie

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Roasted Chicken Cook
« on: April 08, 2020, 04:32:53 PM »

I went back to old faithful, whole roasted chicken. The last several times a did this I spatchcocked the chicken. But I just didn’t feel like it this time.
In terms of finished product quality, I didn’t miss a thing. However, I find it easier to carve a cooked spatchcocked chicken.

The real hero here is the Za’atar seasoning. That plus kosher salt on the bird on the right was a game changer for me. I used to only know that seasoning for being mixed with olive oil for bread dipping.

The other bird had Pappy’s Santa Maria seasoning which is great on anything. 

225 degrees for an hour. Then 400 degrees until done.

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cookingjnj

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Re: Roasted Chicken Cook
« Reply #1 on: April 08, 2020, 11:42:47 PM »

Ralphie, looks awesome. 

Za'atar is the bomb!  I love Za'atar with a little Harissa seasoning and butter on grilled corn.  I season the corn with the harissa and za'atar and butter then grill the corn.  Hmmm.
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Canadian John

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Re: Roasted Chicken Cook
« Reply #2 on: April 09, 2020, 08:53:49 AM »


 Thanks for sharing. That rub is most interesting. Very different.
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