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Easy & Delicious Roast Chicken On A Rack

Ah,  the almighty chicken!  Probably deemed as the most universal meat worldwide.

Baked, grilled, boiled, roasted,  it tastes good in almost everything you mix with it that is savory.  

Which is probably why it is the most preferred meat in our household.

It is a versatile meat that is used to prepare almost any dish we can think of.

Here is a simple recipe for easy delicious roast chicken on a rack that is sure to please everyone in your family.  

Make it once and stretch it out for the rest of the week.

Ingredients:

• One whole chicken, under 5 lbs,  fresh or frozen
• One teaspoon of salt
• one teaspoon of  ground black pepper
• one teaspoon garlic powder
• one teaspoon of onion powder
• one teaspoon of Lowery’s seasoned salt mix
• 1 teaspoon paprika
• 1 tbsp of butter or margarine
• One quart of water

Optional:

• Soy sauce (probably not necessary, that is why it’s optional)
• Cookie rack
• Aluminum foil roasting pan ( you can get one from the Dollar Tree)
• Paper towel roll
• Gallon-sized freezer bag like a Ziploc or Hefty

Directions:

• Preset your oven to 400 degrees Fahrenheit
• Remove the plastic casing from your fresh or frozen whole chicken
• Pat your chicken dry with a few sheets of paper towel
• Rub the chicken with butter and set it aside for now
• Mix all of the dry ingredients together in a bowl
• Now sprinkle the dry mix all over the chicken.
• Place the seasoned chicken inside the freezer bag and let it marinate for at least an hour before baking
• You can squirt some soy sauce on top of the chicken inside of the freezer bag before you seal it up if you’d like.
• If you let it marinate overnight and allow the flavors to penetrate under the chicken skin, the flavor will be even better the next day.
• So now the fun part: Fill the aluminum foil pan about 1/3 full of water
• Place the cookie rack, upright, inside of the aluminum foil pan over top of the water.
• Then place your chicken on top of the cookie rack.
• This allows the fat the drip down into the pan while allowing the meat to stay juicy yet letting the skin get crispy
• You can use the drippings in the pan for chicken stock or chicken broth later to stretch out your meals even further.
• Put it all in the oven and bake it for about 45 – 60 minutes depending on how big your chicken is.
• Remember to check your chicken often with a temperature probe and make sure the juices run clear before you serve.
• Enjoy!