ingredients
For the chicken its a standard sized bird (about 4lbs)
for the ULTIMATE chicken seasoning 🧂
-2Tbsp Salt
-1 Tbsp Paprika
-1Tbsp garlic powder
1Tbsp Onion powder
1/2tsp cayenne pepper
1tsp oregano
1/4tsp cracked black pepper
How to roast a chicken!
Method of malking
did you know one out of four people don’t know how to cook that’s 80 million people that would starve if McDonald’s didn’t exist but you’re an ill cook so dying of hunger is out of the question in this video you’ll Master roasting The Humble chicken and getting the juiciest results every time yeah even if you’ve never done it before when you buy a chicken it had so much water in it that it’s impossible to get a crispy skin that’s why you’re going to take the water out by draining it for 10 minutes a colander works wond so don’t spread salt Manila all over your sink that would really suck now with a paper top remove any excess water because no water means crispy skin and crispy skin means happy belly am I right and don’t worry about the inside that part uh can’t get crispy anyways let me tell you a little secret come here your wet chicken will never be crispy so at this point we’re going to add a little bit of oil to our chicken this not only gets our chicken super crispy when we bake it in the oven but it’s a way for
our spices to stick to it and uh coat it all the way around nice and evenly get every part of the bird from the wing from the back from the breast I could have been a masseuse in my other life she’s all oiled up nice and coated now let’s go on to our spices now when it comes to seasoning this bird I like to make a blend that’s not only good for chicken but it’s going to be good for everything poultry first ingredient we’re going to put in is 1 to 2 tbsps of ocean I like to do two because I like to use this in the future 1 tbsp of sweet or smoked paprika I like the smoked version a little bit better 1 tbsp of that garlic powder 1 tbsp of onion powder and it ain’t much for just for a little bit of a
How to roast a chicken!
cake we’re going to add in half a teaspoon of cayenne pepper we’re going to get some herbage in there so we’re going to add in 1 teaspoon of dried oregano and then for the last thing we’re going to crack in some fresh black pepper and once that’s all combined together you just made a perfect seasoning for not just chicken but like I said for anything Birds poultry you could even use this for steak or fajitas and Seafood we are ready you know it’s one thing I wish people taught me sooner I learned that if you season from a Hy distributes the spices and the salt a whole lot better than if you were to go close like this it’s because there’s a lot more surface area see how I’m getting way more of the chicken as I go in height that is a seasoned breast right there we’re going to do the same thing to the back side give it a little generous amount of spice cuz we don’t want no part of this bird to be Bland I ain’t with
that bland stuff y’all know me in the crevices too yeah I think so and even inside of that cavity we’re going to put in a little bit of that spice believe it or not this does drip into the inside parts of the chicken and you want flavor all over this D burd little bit more just for my own sanity I’m going to get the back one last time just to ensure that there’s seasoning on every single part I’m not going to try to rub it too much into it cuz I like the seasoning to just kind of sit on top and do its sting undisturbed that looks ready to go into the refriger at for about 12 hours I know 12 hours might seem like a long time but you’re not going to stare at the bird okay prep the night before so the next night y’all can have some dinner and it is optional too okay so don’t think you have to do this but this just makes
How to roast a chicken!
sure the flavor penetrates inside of everything you want a flavorful bird for your family you know here have a sample go ahead go ahead anyone can make a seasoned chicken and put it in the oven but let’s take it one step further this crevice right here is not for show let’s get creative with it you can add onions for a sweet flavor I’m using leak split down the middle and just putting it inside pair that with something like Dill ooh now we’re talking and why not add a little bit of citrus to perfume this entire bird up now that is a chicken i’ want to eat every day I’m going to be cooking this at 400° in the beginning for the first 10 minutes to get that skin started and then lower the heat down to 350 until the thickest part of the chicken which is usually the breast reads 165° fhe and yes I know
you want to eat this bird right away in one bite but if you don’t let it rest all the juices will come flooding out and we didn’t wait 12 hours for a dry burd and as for them pan drippings you thought we was going to throw that away heck no that’s flavor right there pour over your chicken when it’s ready to serve it gives you that extra o you know what I’m an absolute sucker for it’s this freaking skin I don’t know if it’s bad for you but all I know is good for me
How to roast a chicken!
stop playing little bit of them pan drippings oh [Music] yeah m breast came out really tender and you know what that tells me the rest of the bird becomes tender one thing a lot of people don’t talk enough about is how this lemon this onion Dill all the herbs that you put inside of the bird permeates inside of the chicken it almost gets it like a nice essence of all of these ingredients that’s the wing right there I’m home alone so this is my comes right off the bone so next time you want to feed the family then not do a complicated meal or if you just want to try something new go ahead and roast yourself this chicken com out juicy every time and if you’re a dummy I
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