It has been a loooooonnng winter, well at least, the last few weeks have been super long. I see all the Robins and other birds in the yard and can't wait for it to warm up, and for our yard to dry out. We have a ¾ acre yard that is SO WET and muddy, we are constantly spraying off the dogs. We can't figure out how Elvis gets so muddy, and Frank never gets any mud on him. It's hilarious -they seem to go to all the same places, but Elvis is a mess!!! It's like that little boy who is dressed for a party and finds the only mud hole around! Elvis gets so insulted when we spray him off. He immediately runs to Frank for love and comfort, because we are so mean to give him a bath!!!
After the day of dog baths, we were feeling pretty tired, and I was in the mood for a cozy, easy-to-make meal. After some discussion, we decided on Roasted Chicken - a classic dish that always hits the spot and doesn't require a ton of effort. To give the chicken a little extra pizzazz, we coated it in a delicious blend of Cajun and Adobo seasonings. We popped it in the oven and let it cook for a little over two hours, letting the flavors meld together perfectly. Finally, it was time to dig in and enjoy. The chicken turns out juicy and flavorful every time. It's a great meal that leaves you feeling happy and satisfied.
Even Healthier Amazing Juicy Roasted Chicken
We all want to eat healthy and lower our calorie intake. So, we started taking the skin off when we roast chicken. Doing this adds an extra step but will help reduce the amount of fat in our meal without affecting the moist and juicy texture of the chicken. Even though we'll miss the crispy skin, we know it's worth it to cut down on calories.
Our motto is simple yet effective: "If it doesn't taste good, why eat it?" We believe that removing the skin from roast chicken doesn't alter its flavors. Therefore, it is just as comfortable and delicious, with or without the skin. The flavor remains the same.
Cooking hack for a juicy chicken every time.
The best trick to make a moist, juicy roasted chicken is to bake it breast side down. When cooking the chicken breast side down, the juices from the dark meat run through the meat and will help keep the white meat moist. This is the only way I ever bake a chicken or turkey. The white meat is always nice and juicy.
Easy Steamed Broccoli
We absolutely love having broccoli as a side dish with roasted chicken, it's one of my favorite combinations. I'm not sure why, but steamed broccoli goes perfectly with the juicy roasted chicken.
Preparing steamed broccoli is quite simple and easy. All you need to do is spray some butter spray on it and add salt and pepper to taste. Then, pop it in the microwave and heat it using the veggie button. Alternatively, you can sauté the broccoli in a little olive oil and add sliced garlic with some salt and pepper to taste. This way, you can have a perfect broccoli side dish in just a few minutes!
What else to make with the Roasted Chicken
- Sweet Potato Mashed Potatoes: Creamy Mashed Sweet Potatoes with Sweet Corn
- Classic Broccoli Salad with a twist: Crunchy, flavorful broccoli salad topped with bacon. This is a lower-calorie version of classic broccoli salad. Yes, 50% less calories with 100% more flavor!
- Garlic Roasted Asparagus: This Asparagus is so yummy you will want it every night for dinner, and the homemade Roasted Garlic adds a creamy, sweet flavor.
- Classic Mashed Potatoes: Creamy and perfectly delicious potatoes. This easy recipe will guide you through making this comfort food classic.
- Sauteed Broccoli with Garlic: An easy go-to veggie side dish for any meal. Crunchy bright broccoli and soft garlic are a perfect pair!
LOOKING FOR SOMETHING ELSE? YOU MIGHT ALSO ENJOY THESE RECIPES:
- Garlic Herb Roasted Chicken: An easy weeknight comfort meal that is tender, juicy, and flavorful. Also, if there are any leftovers, you can make great game-day nachos and taquitos.
- Spicy Garlic Shrimp and Broccoli Stir Fry: This classic take-out dish can be easily made at home for a quick and delicious weeknight meal.
The Perfect Roasted Chicken: Step-by-Step Guide
A Few Things We Use
Ingredients
- 1 Whole Chicken
- ½ Tablespoon Adobo Seasoning
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Cayenne Pepper Optional
Instructions
- Preheat the Oven to 400 degrees.
- Using scissors, cut the skin off the chicken. It's easiest to start to cut the skin along the backbone.
- Pull the skin of the chicken as you cut. It will easily come off.
- Mix the adobo seasoning, cumin, garlic powder, and cayenne pepper in a small bowl. Sprinkle the seasoning mix evenly over the chicken.
- Place chicken, breast side down, in the casserole dish. Add a cup of water to the casserole dish.
- Bake for 20 minutes per pound. Use a meat thermometer to check when the chicken is done. Ensure the chicken cooks to an internal temperature of at least 165 degrees.
- Let the chicken rest for at least 20 minutes before cutting. Serve with your favorite veggies, potatoes, or rice.
- ENJOY!
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