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Cuisine:Description
“Do It Yourself” deli chicken! Create your own seasoning and make it better than the store bought version!
Scale
Ingredients
- 3/4 cup of Colavita® olive oil
- 1/4 of Holland House® white cooking wine
- 1 1/2 teaspoons of sea salt
- 1 tablespoon of mashed fresh garlic
- 1 tablespoon of Weber’s® Kick”n Chicken seasoning
- 1 tablespoon of McCormick® Italian herbs
- 2 tablespoons of my dried crumbled parsley
- 1 (5 1/2 pounds) chicken
Instructions
- Pat the chicken dry and place in the bowl. Roll it around in the brine until evenly coated.
- Cover with Press’n Seal® film and allow to marinate for several hours.
- Turn the chicken every 30 minutes until ready to roast in a hot oven.
- Preheat the oven to 400 degrees. Cut a piece of foil large enough to make a “tent” for the chicken. Spray one side of the foil with Crisco® canola oil so it will not stick to the chicken.
- Roast at 400 degrees for 15 minutes.
- After 15 minutes, loosely cover the chicken with the foil, lower the oven temperature to 350 degrees and roast for another 45 minutes.
- Remove the foil for the last 20 minutes.
- Total cooking time depends on the weight of the chicken.
- I usually add 1/2 cup of water to the pan drippings and baste regularly throughout the roasting period. Add more water, 1/2 cup at a time, as it evaporates.
Keywords: chicken, herb marinade
