Every time I go to cook a chicken, it seems like the outside starts to burn before the inside is done cooking and the breast dries out. So, I decided to try something a little different and the result were really delicious.

Roasted Chicken

  1. Preheat oven to 350 degrees.
  2. Line sprayed baking dish with olive oil and place quartered potatoes, carrots and onion on the bottom of the pan.
  3. Melt two tablespoons butter and one tablespoon olive oil. Mix well. Add 1 tsp kosher salt, pepper. Brush generously over the bird.
  4. Spread various seasonings over bird including 1/2 tsp crushed sweet pepper, 1/2 tsp sumac, 1/2 tsp cumin, 1/4 tsp saffron, 1/4 tsp coriander and 1 tbsp parmasan cheese. You can also mix it up with rosemary, lemon pepper, garlic or other spices.
  5. Place bird on its breast and bake for half of the baking time. See below. After half of the baking time is up, turn the bird over and cover wings and leg tips with tin foil. Rebaste and place 1 tbsp butter on top of unbaked bird. Bake additional time.
  • Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. Make sure the internal temperature reaches at least 165 degrees F.