RPW’s Amazing Roasted Chicken

Over the years, people have sung the praises of my basic roasted chicken, and it is really very simple. It is a great recipe that can apply to all cuts.  I will roast a whole chicken (or two, snuggled side-by-side). I will roast leg quarters (my favorite), and it even works with boneless thighs, you just have to adjust the time.

Of course, quality matters. The better the chicken you buy, such as pastured, organic, the better the meal. But this also does fine with whatever is in the fridge. I have been buying Emeril’s Essence Seasoning Mix from the store for over a decade now. I finally made it myself from the recipe on the website, and it is a whole new level of flavor, but the store-bought has always brought raves, so no one is being deprived if you cut that corner.

RPW’s Amazing Roast Chicken

1               raw chicken (fryer/broiler/cuts)

1/2 cup    oil (generally being Paleo, I like avocado, grapeseed, or olive)

1/8 cup    Emeril’s Essence (or as much as you need, coat generously)

Kosher salt

Carrots, onions, sweet potatoes, cauliflower, garlic, potatoes, squash,                        etc., cut up in chunks.

  1. Set oven to 425 degrees.
  2. Put vegetables in the bottom of a sheet pan or a roasting pan, coat with 1/2 the oil (get your hands in there).  You want them nicely coated so that they don’t burn in the oven. Sprinkle with salt and get your hands in there again to make sure that it’s dispersed well.  Be generous. Salt is good for you.  Your body needs it.

    veggies for RPWs Amazing Chicken
    The veggies serve as a bed for the chicken
  3. If you are using a whole chicken, make sure the cavity is cleaned out. Rinse the chicken off, and pat dry.
  4. Put chicken on top of the bed of vegetables, and use one hand to coat with oil. Be generous, give it a massage. Rub on salt and Essence.  Again, be generous.  The skin will be DELICIOUS.
  5. Put pan in oven and roast for an 1 1/2 hours to 1 3/4 hours.  If you are using boneless thighs, you can take the time down to 45-50 minutes.
  6. Bring out of the oven and let rest with a piece of aluminum foil over it for 10 minutes.
  7. Carve and enjoy.

I do have affiliate links in this recipe, but they are links to products that I use and love.




3 thoughts on “RPW’s Amazing Roasted Chicken

  1. I made this for dinner tonight and it was wonderful. I really, really liked it and my husband loved it. I made a bed of white onion, small red potatoes, and zucchini, and topped it with two chicken breast halves with bones and skin. I cooked it for an hour and a half and it was perfect.

    I have a similar recipe which layers sliced potatoes and tomatoes, topped with chicken, and uses a home-made herb mix. If you’re interested, I’d be happy to post it in the comments here.

  2. Sicilian Chicken
    Yield: 4 to 6 portions

    Seasoning Mixture:
    1 Tbsp basil leaves, crushed
    1 tsp salt
    3/4 tsp crushed red pepper (I reduce to 1/4 tsp)
    1/2 tsp oregano leaves, crushed
    1/2 tsp garlic powder
    1/4 tsp ground black pepper

    2 pounds (about 5 cups) peeled, sliced potatoes
    1 Tbsp lemon juice
    1-1/4 pounds (about 4 cups) sliced tomatoes
    3-1/2 pounds chicken cut into 8 pieces

    Preheat oven to 400 degrees.
    In a cup combine basil, salt, red pepper, oregano, garlic powder, and black pepper; set aside.
    In a 13x9x2-inch baking dish arrange potatoes; sprinkle with lemon juice.
    Top with tomatoes; sprinkle with 1 tsp of reserved seasoning mixture.
    Rub remaining mixture on both sides of chicken pieces; arrange over tomatoes, skin side up.
    Bake uncovered, basting occasionally, until chicken is cooked through, about 1 hour.

    I actually make this with boneless, skinless chicken breasts. I Pam the dish, layer the potatoes, sprinkle with lemon juice and a teaspoon of the herb mixture. Then I layer tomatoes and sprinkle with another teaspoon of herb mixture. Then I rub each chicken breast with a teaspoon of olive oil and then with the remaining herb mixture. I pour in 1/4 cup of chicken broth. Bake covered for an hour, basting occasionally. I adjust the amount of potatoes and tomatoes depending on how many people I’m feeding/chicken breasts I’m making. Leftovers of this are really good.

    Originally from the Mobile, Alabama, Press newspaper.

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