Sunday Night Roasted Juicy And Crispy Herb Chicken

1. 1

   Preheat the oven to 176 c /350 F, combine all the spices, prepare the bouillon, clean and prepare the chicken.

2. 2

   The first step is the trick to getting the spices to give the chicken a lot of the flavor. Breast side up, either with a knife or using your hand ( if they are small enough) you need to separate the skin from the breasts. With either your hand or a couple of fingers rug some of the spice mixture into both the chicken breast, and then rub spice mixture on top directly on the skin. Next try to do the same on the drumsticks, make a small incision for a couple of fingers and rub as well and as much spices underneath the skin. Use the remaining spice mixture to rub and cover the entire chicken top and bottom. Cross the drumsticks then put it in the roasting pan.

3. 3

   Dilute the bouillon in the water making sure it breaks up. Pour only a quarter of the liquid into the pan. Reserve the rest of the bouillon, you will add it gradually as the chicken cooks and the liquid in the pan begins to absorb. Check the chicken every 30 minutes and don't let the bouillon dry out, keep adding it. I cooked this chicken for 2 hours ( cooking time depends on weight, higher weight = longer cooking time. Please double check proper cooking times for the weight you use). I check on it every 30 minutes, the fat will begin to melt off and collect in the pan. Spoon up that liquid/fat mixture and pour it over the top of the chicken. Half way through the cooking time, flip the chicken over and cook for 30 minutes ( pour some of the collected liquid from the pan again), after 30 minutes flip again then finish roastin

* Per serving · 4 servings · Values may vary.

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