If you like chicken like I do, then this Roasted Chicken recipe will become a family favorite. Not only is it delicious, it is simply—One Beautiful Bird or maybe, just perhaps—One Handsome Bird? Food for thought right?
I also learned the very basic difference years ago as a young child in my Science class that a male chicken is the rooster and the female chicken is the hen. Now that I am a lot older and still curious, I wanted to know how to differentiate between male and female chickens. I researched my trusted friend “Google” and found out that information.
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I learned from Google that to differentiate male from female chickens, you need to look at the “size of the comb and wattles and the tail feathers.” Apparently, males have larger comb and wattles. Now, when I see wattles, I think waffles. But again, I see everything in food terms. I hope I’m not the only one.
So what did I do? I asked Google, What is a Wattle? Google gave me my answer and I quote, “Wattles are two elongated, fleshy, thin lobes of skin that hang down from the lower side of a chicken’s head. Both male and female chickens have wattles, which help them to stay cool during warmer weather.”
Again, Thanks to Google I am now educated in knowing the difference between male and female chickens. Although, truthfully, I am still thinking about waffles, which makes me laugh.
Now that we all just got an answer to a question you too, may have been pondering, let’s get back to this bird. I started with a five-pound whole chicken. I gave it a good rinse under cold water for a minute or two, took out the inside giblets and patted it dry. Then, I started prepping this lovely creature.
I made the best spice blend using spices that I already had in my kitchen, added a little brown sugar to the spices, softened some unsalted butter and added a little olive oil. Then, I gave this lovely bird a good buttery spice rub down. Just a tip, add a little more spice rub to the breast part of the chicken, since the white meat dries out faster than dark meat.
I tied the legs together, covered the tip of the wings with aluminum foil and baked this bird in the oven on 425 degrees Fahrenheit for 90 minutes.
To say the bird let off a permeating smell of goodness while in the oven is an understatement. When it was time to eat, this bird did not disappoint my palate. It was moist and juicy, seasoned perfectly and one of my most enjoyable meals.
I paired the bird with some of my favorite vegetables and also added a helping of mashed potatoes as my carbohydrate. Yes, I wanted a full meal and one that was old fashioned and delicious.
Once I finished eating, I was so mesmerized by this dynamic bird and had forgotten all about my “waffle” craving but still managed to save a little room for dessert and have a scoop of ice cream on a “waffle” cone.
I will always be curious. And, I wish the same for you. My taste buds are thankful to such a Beautiful/Handsome Sweet and Delicious Bird…Wattles and All. Enjoy!
1 thought on “The Juiciest Roast Chicken”
I tried this recipe and it was a huge hit! Chicken was Flavorful, juicy and well cooked. The VEGETABLES were delicious. Will definitely prepare again!