Spiced Roasted Chicken


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  1. I make this for my Boss family lunch…My Boss says it's tasty and juicy and because of that she ask me to make 3 for the party nextweek…Kudos to this so easy to make yet delicious!๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

  2. Hello chef. Should i use kosher salt? Since in indonesia hard to find this kosher. Moreover, if i use other salt.. could it taste different than use kosher? Or just same? Thanks

  3. Carefull about several things, he doesn't say the temperature correctly, so he mean 375 F and not C so it's actually 190 C.
    Also do it more then 1:30H, or it comes out raw, realy man try to communicate this better please.

  4. I inject and cold smoke for 14hrs (1/3 APPLE WOOD 2/3 HICKORY) than bake..WOW. Double this mix add butter water(two quarts) to boil use some of this mixture for injection..

  5. I have tried this and it really is tasty. To make it easy for fellow watchers.
    The ingredients are aa follows,
    1 teaspoon of the following ,
    Thyme, Cayenne Pepper, Paprika, Kosher Salt, Black Pepper and Garlic powder. Mix the spices well.
    Drizzle oil on rested chicken , then rub spices.
    Place in preheated oven , 375 degrees Celsius for 1 and half hours with potatoes and roasted potatoes ( my preference is that potatoes and sweet p ,are par boiled and coated with a mixture of flour and oil, for crispness) .
    Bake for 1 and half hours and let it rest for 15 mins after you have taken the chicken out.
    Voila a succulent chicken.
    I put this in comments , to save people searching for the method and ingredients.

  6. Says heโ€™s gonna rub seasoning in every nook and cranny, but only seasons the skin ๐Ÿ˜‘๐Ÿ˜‘๐Ÿ˜‘. Lord forbid someone removes the skin. Notwithstanding, the method is really good and the finished product looks good as well.

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