It’s no secret that we trainers have a love for rotisserie chicken, as evidenced by our posts on various Mediterranean-themed poultry pushers. However, with Avelyne’s post from yesterday in mind, it would behoove us to make our own meals. This is because you never know what kind of additives (sugar, etc.) that restaurants may be adding to your food and often the staff will overlook things, even when you ask. Financially you can save a chunk of change as well by doing a little bit of prep work at home.
Taking all that into consideration, I was quite excited to find a recipe to roast up a whole chicken in the oven. Not only did this promise a tasty and crispy skin, but utilized a cast-iron skillet… and I love any excuse to use mine. The best thing about the recipe is that it’s very simple with minimal preparation. Without further ado, here we go…
Please note that your oven will get extremely smoky and you will want to have a window (or two!) open to avoid setting off your smoke detectors. You can get fancier with the herbs and seasonings if you want, but I am all about trying to keep it simple to ensure I will actually do it on a regular basis!
* – My chicken only dry brined for about 15 minutes while the oven heated up, so don’t be put off if you don’t have a couple days to wait.
Deadlift 1 x 5
Rest 2 minutes.
Rest 1 minute