Sunday, January 15, 2012

Spicy Roast Chicken

Cooked this bird tonight.  It's about a 5 and half pounder.

Just paintbrushed some olive oil on it, then hit it hard with the chili power, paprika, cayenne, garlic power, salt.  Then I stuffed it with an onion and 5 cloves of garlic.

Started off for 20 minutes on 450, then backed it down to 400 for about an hour.

Went to the gym for 20 minutes while it rests.


In hindsight, I cooked it breast side down, which I think is a no-no, but it turned out great.

It may look a little burned, but it's not.  That's blackened!  So wise up!

2 comments:

  1. That chicken up top looks yummy.

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    1. I always cook birds breast side down so that the juices run into the breast meat and keep it moist.

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