evelyn's roasted chicken

I love a good whole roasted chicken!

I go back and forth and picking up a rotisserie chicken for the week or just making my own. My mom lovesssss a roasted chicken so when I was home for Mother’s Day before I left for Mexico I made one for her. Whew, the juices and then making your own gravy from the drippings is God’s gift to earth!

Try it below for a weeknight gem that goes with anything!

Now, I’m all about NOT measuring so do what feels right when it comes to measuring exact ingredients! Just feel it!

Ingredients (feeds 4-6 depending how big your chicken is)

• 1, 2-4 pound whole chicken

• 1 teaspoon or so kosher salt

• 1 teaspoon or so freshly cracked black pepper

• 1 teaspoon or so garlic powder

• 1 teaspoon or so onion powder

• 1 teaspoon or so smoked paprika

• 1/2 teaspoon or more dried thyme

• 1/2 teaspoon dried oregano (oregano is strong so less is more)

• 4 tablespoons unsalted butter

• 1 tablespoon extra virgin olive oil

• For the gravy:

• 1 tablespoon all purpose flour

• 1/4 cup water

• salt & pepper to taste

Directions

• I like to season my chicken for about 8 hours so combine all the dry spices together in a bowl. I like to rub my chicken down with some olive oil first to make sure the seasonings stick to the chicken and it’s nice a juicy. Once my chicken is rubbed down with olive oil, I massage all the spices into the chicken all over and let it marinate for at least 8 hours.

• Pre-heat your oven to 425, and add a large cast iron pan into the oven and let the pan get hot BEFORE putting your chicken in. I would let it be in there for 10-15 minutes or so after it’s pre-heated.

• Remove the pan and add in 4 tablespoons of unsalted butter. This will help add more flavor and when the chicken has all the drippings in the pan, you can baste it with the butter and drippings.

• Ok, add your chicken, breast side up and throw it in the oven.

• Let cook for about 45 minutes until your thermometer reads 165 degrees but after about 20 minutes, baste your chicken with the butter and chicken drippings mixture.

• Let your chicken rest for 10-15 minutes as the juices will re-distribute and settle into the chicken.

• To make the gravy, put the cast iron onto your stove on medium heat . You have all the drippings and the FLAVOR in this pan!

• Combine the 1 tablespoon of flour and 1/4 cup water into a bowl and stir to combine. Add this mixture into the pan and whisk it all together with the drippings. The flour will thicken up and turn into a gravy in about 10 minutes. Season with salt & pepper. Sometimes I throw in another tablespoon of butter.

• Carve your chicken and enjoy!