BB and Binks

Full Proof Roasted Chicken by BB

Gaiam Clearance Collection

When roasting a chicken all you need is a roasting pan, a chicken, and some spices. You could easily switch up spices to change the flavor. I’m doing a very simple recipe of garlic, onion, sea salt, and coarse pepper. Oh and a little olive oil.

Start by getting a good chicken. I like this brand because it doesn’t have all the yucky goodies inside and it’s very clean…no feathers. Just rinse it and put it in a roasting pan. Lastly coat nicely with spices.

Stonewall Kitchen, LLC

I start by drizzling the chicken with olive oil and brushing it with a silicone brush. I’m using my Penzey’s Mixture of dried onion, garlic, and sea salt. Recipe can be found here. You will find that I use this mixture of spices in almost every single recipe. I love it so much and it is good with everything savory. I make a huge batch at Christmas time and give it as gifts. I was just recently asked the recipe because a friend wanted to make it for her people! I also sprinkle on Coarse Pepper, again Penzey’s.


Then are you ready for this? You cover it and put it in the oven. You will change the temperature 3 times. But it comes out perfectly cooked after one hour!


  1. Raw chicken at least 3 lbs.
  2. 2 tbsp Olive Oil
  3. 2 tbsp of Penzey Spice Mixture (dried onion, garlic, and sea salt)
  4. 1 tbsp coarse pepper

Preheat oven to 500 degrees. Remove plastic from Chicken and rinse in water. Make sure there aren’t any surprises in the cavity. Set in covered roasting pan and pan dry with paper towel. Pour 2 tbsp olive oil and brush with silicone brush. Cover with spices and cover pan.

Cook for 15 minutes at 500 degrees. Reduce temperature to 450 degrees for 15 minutes. Baste the chicken at this point with juices in the pan or a little more olive oil. Cover and reduced temperature to 425 degrees for 30 minutes.

Take chicken out of oven and let rest for 10-20 minutes before cutting into. The chicken needs to be at least 180 degrees. THAT IS IT!!! It’s seriously so easy and fool proof! And if you have left overs you can have it for salad or chicken salad…maybe even curry chicken salad, which is what I did.


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