Rapid Roast Chicken

Cooking a whole chicken is another thing that makes me a little nervous. The whole digging out the gizzards part always makes me gag and the chicken I used in this recipe still had FEATHER on it! A FEATHER!! Plus, I'm always paranoid about the chicken being undercooked, so I end up overcooking it. I decided to try out THIS recipe I found online for a rapid roast chicken but I changed up the seasonings and I cooked it in an oven bag. Cooking it this way was amazing! Dinner was done really quickly and the chicken was juicy and delicious!

Rapid Roast Chicken

1 3 pound chicken

1 tablespoon olive oil

1/4 teaspoon basil

1/4 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon rosemary

1/4 teaspoon paprika

1/4 teaspoon oregano

Salt and pepper to taste

Remove all of the guts from the chicken (blech!), but leave the skin on.

In a bowl, mix the seasonings and olive oil. Gently seperate the skin of the chicken from the meat. Rub the seasoning mixture directly on the meat, under the skin.

Place chicken in a baking bag and slice three 1/2 in holes in the top of the bag for ventilation.

Cook in a baking dish at 450 degrees for 20 minutes. Lower temperature to 400 degrees and roast for an additional 40 minutes.

I stuffed my bird with stuffing mix before baking and then I removed the skin once the chicken was cooked.

Yum! This recipe has definitely been added into our regular meal rotation!