Roasted Chicken

There is nothing my hubby loves more than a good roasted chicken.  While it cooks it makes the house smell oh so good and it brings back childhood memories of when my mom used to cook a nice meal on weekends.

I use different seasonings every time I make it and usually never measure, just eyeball it.  I remembered this combination of ingredients that worked nicely and was easy to remember.

Ingredients:

Whole chicken, rinsed and fat removed

6-8 cloves of garlic

1 tbsp sea salt

1/2 tsp pepper

1/2 cumin

3/4 tsp oregano
Steak sauce

Pierce chicken with a sharp knife all over and separate skin from flesh a little to make room for the marinade.  I like to pierce the chicken to allow the marinade really get in the thinker parts. 

Mash garlic, salt, pepper, cumin, and oregano in pilon (mortar).  The garlic incorporates nicely with the herbs doing it this way.

Add enough steak sauce to the mixture to make a thick paste. It should coat a spoon nicely.

Pour mixture all over pierced chicken and in between the skin and flesh.  Also coat inside the cavity of the chicken.  Let it marinade for a couple of hours in the fridge or over night.

Preheat oven to 425 degrees.  Place chicken in a roasting pan.  I like to use foil for easy clean up.

Place in oven for 30 minutes at 425 degrees then baste.  Lower temperature to 325 degrees and bake for 1 hour basting every thirty minutes.  (Basting a total of three times)

After the last basting, take out of oven and cover with foil and let sit at least 15 minutes.  Chicken should be nice and golden.

If your hunger doesn't kick in by the time this is done, I don't know what to tell you.  I hope you enjoy!