I absolutely love this roasted chicken recipe!
I don’t know why I stayed away from roasting for so long.
Usually I boil whole chicken on the stove top with a bunch of veggies or use and oven bag and cook in the oven.
I decided to give roasting a try to be able to enjoy the crispy skin.
If you have time try to brine before cooking as it adds more flavor.
For this recipe I was a little short on time, I was able to soak the whole chicken for approx. 30 mins in the brine mix.
To brine I cleaned the chicken (including cavity and removing any guts) and in a pot big enough for the chicken I added approx:
1 cup of water that I had boiled with 3 tbls sea salt, next I added the chicken and filled with enough water to cover the chicken.
I let the chicken soak in this for 30 min while I prepared potatoes and vegetables to eat with this chicken recipe.
Roasted Chicken Recipe Ingredients:
Preheat oven to 350
Remove chicken from brine mix and rinse, pat dry with paper towel and place chicken in greased pan.
Rub the chicken with olive oil, orange juice, 2tlbs Stock, Brown Sugar, Maple Syrup. Sprinkle herbs de Provence and all spice over entire chicken (coat evenly).
Place a few slices of the cuties under the chicken skin and the rest into the cavity along with chopped onion, mint, cilantro and bay leaf into the cavity.
Add 3 to 4 cups of stock into pan (depending on size of your pan).
Place into oven and bake for 1 1/2 to 2 hours (chicken should reach a temp of 190). Baste every 30 mins.
Note: My thermometer reads 190 for Poultry, some may say 180.
Use remaining stock and stock from chicken (once cooked) to make gravy.
Gravy: Bring liquid to a boil, mix together 1/2 cup cold water with 3 tbls Tapioca flour or Corn Starch to thicken stirring constantly, return to boil then simmer for a few minutes. Add more flour if you like your gravy thicker.