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Roast Chicken Seasoning
This is a simple mix of dry herbs and spice that I have come up with that makes any chicken taste and smell great. You can use a whole chicken, or one that's been split down the middle with the backbone removed or a bunch of chicken pieces, it's up to you.
When I spatchcock a chicken, I cut the bone into smaller segments and use it as a trivet of sorts under the chicken to help get the most flavour for a gravy.
- 3 tsp Smoked Paprika
- 2 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Garlic Salt
- 1 tsp Celery Salt
- 1/4 to 1/2 tsp Cracked Black Pepper, to taste
- Measure out and mix all the ingredients together in a small bowl.
- Wash your chicken and pat dry with paper towel. You can remove the backbone for a quicker cooking time, or place your favourite stuffing's into the cavity to enhance the flavour. Rub some good olive oil over the chicken and then coat well with the seasoning, making sure to rub it all over evenly.
- Cook your chicken in the oven, a kettle BBQ, over coals, or whatever method you love to use.