Chicken: The Recipe

Okay, the chicken turned out so good...it was tender and juicy - and so tasty, too. Sorry, flashback to Vitameatavegemin. Anyway, here is the recipe if you're interested. I will be making this again.

The Rub:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 whole chicken (with pop-up timer if possible)

I didn't have any white pepper so I just added a dash more black. It's got a little kick to it, so you might want to use less cayenne if you're not a fan.

Pat the chicken dry and rub the above recipe all over it. I smashed four or five cloves of garlic and put them inside the cavity of the chicken.

Cook in a preheated oven at 500 (where is the degree symbol?) for 15 minutes. Reduce heat to 450 and cook another 15 minutes. Baste with juices and reduce heat to 425. Cook for 30 minutes, or to an internal temp of 180. Let chicken rest for 15 minutes before serving (it will be very tired). Sorry, bad joke.

I don't know how to properly slice a chicken so I pretty much mangled mine, but it was yummy so who cares how it looked? I think I'm going to shred the leftovers for chicken tacos tomorrow. I've got a great recipe for that, too.

Good night and happy roasting!