PRs Roasted Chicken

This is such a uniquely tasty bird—YUM!PRsRoastedChick1

Whole chicken (giblets removed)
1 onion, chopped
1T Garlic Powder
2T Kebseh spice (found in Middle Eastern Grocery Stores)
¼ t Salt
½ t Pepper
1 cup water
  • Cover the bird in light coating of EVOO (I pour some into my hand and massage onto the bird).
  • Roll the whole chicken in the mixture of seasonings (or put in large plastic bag and shake to coat).  Whatever doesn’t end up on the bird should go in the pot with it.
  • Place seasoned bird in greased roaster or slow cooker, breast up.
  • Add sliced onion on top and around sides.
  • Carefully pour in the water.
  • Cover and cook at about 325 for 2 ½  hours, until top is golden browned.
  • Serve with your favorite side dishes – here are a couple ideas:

Quickie single sides: place a large potato that you have poked several fork holes through into the microwave for 4 minutes, then a covered bowl of pepper sprinkled broccoli for 3 minutes, and wa-la, dinner is served.

Meal for 4: about 30 minutes before chicken is due to be done, toss 2/3 cup brown rice and 2/3 cup long grain white rice into the rice cooker with 1T butter, and 1t garlic powder and water as directed, place thick sliced carrots and 1 large sliced onion on top to steam, and cook.  In about 30 minutes, wha-la, dinner is served. *

PRsRoastedChick2*Photo shows chicken and rice served with broiled Brussel Sprouts—toss sprouts in EVOO to coat, sprinkle with S&P and place in broiler or toaster oven at 400 for 15 minutes or until tender, and serve.

So what do you do with all that robust juice from the chicken and the leftover meat?  Well, make soup of course!  Be sure to check out the recipe for PR’s Roasted Chicken Soup, and other great dishes under my Killer Cookin blog category, and feel free to share with others!

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