my PAELLA SPICE-rubbed whole ROASTED CHICKEN

my PAELLA SPICE-rubbed whole ROASTED CHICKEN

Saying this recipe title is a mouthful, but when you get a mouthful of this chicken? My paella spice-rubbed, whole roasted chicken is gluten free, healthy and probably one the BEST you'll ever have.  It takes the infamous 'engagement chicken' recipe and kicks it up a notch or two,  so can you imagine?  This chicken is juicy, its flavorful and its EASY!!!  

paella spice-rubbed whole roasted chicken ingredients

  1. one 7.25 - 8 pound whole chicken
  2. 2 lemons
  3. fresh thyme, rosemary and parsley (my grocery sells it together called 'roasting blend')
  4. 5 fresh garlic cloves
  5.  2-3 tbsp paella seasoning (usually comes in packets)
  6. 2 tbsp olive oil
  7. 1/2 tsp black pepper
  8. 1/2 tsp salt

notes: if you cannot find paella seasoning at your grocery, you can combine 'pretty much' equal parts:  dried thyme, turmeric, nutmeg, dried parsley, dried rosemary, paprika, onion powder, saffron (I do not add salt, black pepper or garlic to the mix as I have it in recipe separate).  Also, you may want to consider wearing disposable gloves for spice-rubbing the chicken avoiding possible skin discoloration

paella spice-rubbed whole roasted chicken steps

  1. preheat oven to 350 degrees; cut lemons into halves; peel garlic cloves 
  2. take chicken out of packaging and remove 'inside' of cavity (some, come with insides in a bag already that you simply can just discard); rinse chicken in water and pat dry with paper towels
  3. lay chicken breast side up in baking dish; stuff chicken with 3 lemon halves, 5 peeled garlic cloves and several sprigs (each) of your fresh herbs - thyme, rosemary and parsley
  4. cut small incision at mid-bird towards top opening so you can rub some of the paella spices under the skin of the chicken, but do not remove skin or cut too much as you want the skin to trap the juices; rub the rest of the spices all over the outside of the chicken
  5. sprinkle top of chicken with salt, pepper and olive oil; squeeze last half of lemon over chicken
  6. bake for 3-3.5 hours depending on the weight of your chicken (internal temp of 170 at the thickest part of thigh base by bone); baste chicken with its own juices once per hour; remove chicken from oven and let rest for 15 minutes before serving
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baked GNOCCHI with SPINACH & KALE in a light CHEESE sauce

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