Juicy & Crispy Roasted Chicken

The perfect one pan meal for the entire family to Enjoy! Take chicken to another level by stuffing it with Rice and adding delicious veggies to the side!

Scroll to the bottom for Video Recipe

Ingredients:

• Whole Chicken ( mine was 2.5 lb)
• 2 Tbsp Mayo
• 2 tsp of your favorite seasoning (i used vegeta and Johnny’s Seasoning salt)
• Optional but highly recommend: Salted water to brine the chicken overnight (water mixed with salt or favorite seasonings/herbs)
• optional: Sliced veggies ( i used zucchini, peppers, carrots, potatoes and onions)
• Optional: cooked Rice (i added carrot and onions to mine for a more color)

Instructions

1. To a large bowl or pot, add water halfway and add your favorite seasonings and herbs. Add the chicken and store it covered in the fridge overnight.
2. Preheat oven to 425. Rinse chicken and pat dry.
3. Sprinkle seasoning and massage into the chicken, all around and inside. (note, if you did not brine the chicken, you will need to add more seasoning)
4. Add Mayo and again spread all around. Place chicken into your backing dish and Tuck your chicken. ( i used toothpicks)
5. Optional: Stuff your chicken with Rice or your favorite stuffing.
6. Optional: Add your favorite sliced veggies all around your chicken. Season them lightly.
7. Roast at 425 for 25 minutes. With a thermometer check the temperature of the thickest part of your chicken. You want it to reach 165 F and not higher.
8. Roast for additional 10-15 minutes if needed. (if you do not have a thermometer, just check for clear juices to run when cutting into thickest part of the chicken.
9. Let the chicken rest for about 10 minute before carving and serving! (Cutting it immediately will cause all the juices to leak out and dry the chicken)