Winner Winner Chicken Dinner
With Thanksgiving being downsized this year, A delectable roast chicken can stand in for a Turkey. Easy to prepare, and leftover bones can be made into stock for the day after Gumbo!
My husband makes this dish often during the colder weather months. This chicken is so crispy and delicious; the roasting garlic aroma will make your whole house smell divine! Throw in potatoes when you start roasting and they will be done at the same time as the chicken. This would make a great stand-in this year for a turkey if you are scaling back on guests.
Martin's Famous Roast Chicken
1 large yellow onion, peeled
Basting “mop” Recipe
1/4 cup olive oil
¼ cup Dark draft style beer
5 cloves fresh garlic, crushed
2 Tablespoons Soy Sauce
¼ Teaspoon cayenne pepper (more if you like it spicy)
¼ Teaspoon ground black pepper
¼ Teaspoon dry oregano leaves
¼ Teaspoon dill weed
¼ Teaspoon Seasoned salt
¼ Teaspoon Paprika
2 Tablespoons lemon juice (for basting later, do not add to the above recipe)
Preheat oven to 375F.
Wash and pat dry chicken. Insert whole peeled onion in the chicken cavity with one “trimmed” end up.
Place chicken on a poultry rack in a shallow baking pan. (Line pan with foil for easy cleaning later)
In a small mixing bowl, stir olive oil, beer, garlic, soy sauce, and dry spices.
Use half of the basting mixture and mop the entire chicken and onion with half of the contents of the bowl.
Sprinkle seasoned salt and paprika and place chicken in the lowest rack of your oven.
Add 2 tablespoons of lemon juice to the remaining mop mixture.
Bake chicken for one hour uncovered and baste using the remainder of the mop baste. Return to oven and bake an additional 40 minutes. Remove from the oven and let the chicken rest for five minutes.
Serve with pan juices in a gravy boat on the side.