Roast Chicken with Poultry spices

A simple roast chicken with poultry spices

This is a great recipe for roast chicken veteran's and newbies alike.

Ingredients

• 1 chicken (3 to 4 pounds)
• 3 tbsp vegetable oil
• 2 tbsp ground poultry spices
• salt to taste

Preparation

1. A day ahead, rub the oil, spices and salt all over the chicken; be sure to get some inside the cavity and a little under the skin if you can. Leave the chicken inside the fridge uncovered overnight. If you don't have time for this step you can simply rub in the salt and spices and proceed with the recipe.
2. Preheat the oven to 375F.
3. An hour before you want to cook the chicken, take the chicken out of the fridge to let it come up to temperature. Truss the chicken's legs and place the chicken in a roasting pan breast side up.
4. Roast the chicken in the oven, basting it with its own melted fat every 10 minutes or as often as you are willing to. Allow 20-25 minutes cooking time per pound; the chicken is done when juices from the thickest part of the leg run clear OR the center most part of the legs and breasts have to come an interior temperature of 160F.
5. When the chicken is done, turn it over and let it rest breast side down 20-25 minutes before carving. This allows the juices to flow and then settle back into the breasts giving a tastier and juicier result.