When you want a roasted chicken, but are not sure how to season it. Try everything.
No, not dill and maple syrup and curry and bbq sauce everything. EVERYTHING BAGEL everything.
Poppy seeds, sesame seeds, caraway, and onion works for a reason. It is tasty. If it works for a bagel it works for a chicken. Right? Right. That would be the type of logic I frequently use in the kitchen. It gets me in trouble sometimes, but other times it gets me this:
Hard to argue with.
I was afraid the flavors would just be on top of the chicken, but they really do permeate so you can taste everything. Delicious.
I wanted to get this chicken done as quickly as possible, and I was able to get it done in 40 minutes by broiling it on either side before roasting it the rest of the way. So, I recommend reading the entire instructions before starting as there are a few heat settings. But, the meat is so juicy and tender. Even the breast is so moist you can practically squeeze juice out of it.
The secret to getting the dark meat and breast meat done at the same time is the special way it is butterflied. The joint between the drumstick and thigh is cut a bit, as that is the part that takes the longest to cook. I never knew this trick until I watched a Jacque and Julia episode where he shows how to butterfly a chicken.
You can watch his instructions here starting at minute 11:45, until around 14:25. I even broiled than roasted the bird like he did, just used a fully different flavor profile. However, I did not cut off the ends of the drumsticks like he did.
- 4 lb bird butterflied
- 2 teaspoons onion powder
- 2 teaspoons sesame seeds
- 2 teaspoons poppyseeds
- ½ teaspoon caraway seeds
- 1 tablespoon kosher salt
- Refined oil such as avocado or olive
- Butterfly the bird as instructed in the video link above. It is especially important to cut between the joints between the drumstick and thigh, this drastically reduced the overall cooking time.
- Turn the broiler onto high. Put the bird skin side down on a broiler safe pan. Broil on top rack for about 10 minutes.
- Remove the bird from the oven. Drizzle with a bit of oil and sprinkle with some of the seasoning mix. Flip the bird over, drizzle with more oil and coat with the rest of the seasoning.
- Move rack to center position (so that the chicken will be a good 7" away from the broiler) and turn the broiler to low. Put the bird back in the oven and broil for a few minutes until the skin is beautifully golden (should take about 10 minutes).
- Turn off the broiler and set the oven to 350. Bake it for about 20 minutes, until the chicken is cooked through. Allow to rest out of the oven for 10-15 minutes before carving.
Gluten Free Wednesdays @ The Gluten Free Homemaker