Roasted Chicken With Ultimate Chicken Rub
This roast chicken recipe is a comforting and flavorful dish that brings together succulent chicken seasoned with a delicious rub alongside tender vegetables. The cooking process results in juicy chicken with perfectly browned and aromatic vegetables, making it an ideal meal for a family dinner or entertaining guests. Enjoy the mouthwatering flavors and satisfaction of a well-roasted meal with this recipe.
— Constant Cookbook
Ingredients
- 2 chickens, each about 3 1/2 lb.
- 6 to 8 Tbs. ultimate roast chicken rub
- 2 lb. baby Yukon Gold potatoes, cut in half
- 1 1/2 lb. carrots, peeled and cut into 1-inch pieces
- 4 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 large red bell peppers, quartered and seeded
- 1 cup water
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- Using kitchen shears or a chef’s knife, cut the backbone out of each chicken; discard the backbone. Place the chickens, breast side up, on a baking sheet and rub each one all over with 3 to 4 Tbs. of the ultimate roast chicken rub. Let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 375°F.
- In a large bowl, stir together the potatoes, carrots and 3 Tbs. of the olive oil, and season with salt and pepper. Place the potatoes and carrots in a single layer on the bottom rack of a multi-tier roaster. In the same bowl, stir together the bell peppers and the remaining 1 Tbs. olive oil, and season with salt and pepper. Place the peppers around the edges of the potatoes and carrots. Place 1 chicken on the middle rack and the other chicken on the top rack. Pour the water into the roaster.
- Transfer the roaster to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F and the thigh registers 170°F, about 1 hour. Transfer the chicken from the top rack to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes. Set the chicken from the middle rack aside and reserve for leftovers.
- Increase the oven temperature to 450°F. Return the vegetables to the oven and continue roasting until lightly browned and tender, about 15 minutes. Reserve the bell peppers with the other chicken; let cool, then cover and refrigerate to use for making panini.
- Meanwhile, add the parsley to the potatoes and carrots and stir to combine. Remove the foil from the chicken, carve into serving pieces and arrange on a warmed platter. Serve immediately. Serves 4, with leftovers.
- Williams-Sonoma Kitchen.
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