Gluten-Free Roasted Chicken
Gluten-free roasted chicken with spice rub is a great way to perk up your dinner. The aroma…the texture…and the taste are different, even if the same seasonings are used as your favorite chicken breast recipes. Of course, chicken pieces are often easy to make and usually quick to cook, which makes them popular for a weeknight meal in a busy schedule. I know because I often have gluten-free chicken on my menu. Everyone in the family enjoys eating it
However, a whole chicken roasting in the oven is an entirely different dish than just chicken breasts or thighs. As I said, the aroma is different. The texture is different. And the taste is different, so…
…try a whole roasted chicken, unstuffed, with a spice rub for dinner. Keep reading to find how to do it! It takes a little longer to cook than chicken pieces, but once it is in the oven, it is easy from there on. A whole chicken can also be stuffed, but that adds to the cooking time, so I’m going with the simpler, shorter option with this recipe.
Chicken not only tastes good but it is also good for you. The American Heart Association says we should eat more chicken, fish and beans than red meat. That’s because the chicken has less cholesterol than the red meats have but still provides high quality protein.
Are you familiar with the sizes of whole chickens that can be found in the meat market? There is a size for every household, from a Rock Cornish Game Hen for that would serve 1 (usually weighing between 1 and 2 pounds), the more commonly used Broiler/Fryer that makes about 4 servings (which weighs 2-1/2 to 4-1/2 pounds), all the way up to a Roaster which may serve 6-8 (that may weigh 5 pounds or more). The USDA has this and more information here. The same basic cooking methods are used for the three I’ve mentioned as long as there are proportionate adjustments for the amount of seasoning and length of cooking time.
When roasting a chicken, use a food thermometer to check the internal temperature of the thickest part of the inner side of the thigh meat — but do not let the thermometer tip touch the bone, or it will read higher than the meat, as you can see in my picture below. It should be at least 165°F according to the USDA recommendations for safe cooking. Every part of the chicken should register at least that temperature or more, so check the thickest parts to be sure it’s done before you remove it from the oven and begin to carve. My family likes chicken a little more well-done than most, so I roast it even longer.
Don’t try to roast a chicken that has been previously frozen until it is fully thawed. The thicker parts will take much longer to cook thoroughly, while the legs and exposed parts will be overcooked and dry. It’s much better to finish thawing it first.
The seasonings can be as mild or as bold as you like. In this recipe there is a medium level of spice. You can easily use less or more depending on what you like.
Gluten-Free Roasted Chicken
3-1/2 Pounds Broiler or Fryer Chicken (I used one that was natural, with no antibiotics or hormones)
1 Teaspoon Salt
1 Teaspoon Paprika
Teaspoon Dry Mustard
1/2 Teaspoon Dried Parsley
1/4 Teaspoon Dry Oregano
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper, to taste
1 Sprig Fresh Parsley for Garnish
Preheat oven to 425 °F.
Wash chicken before preparing by rinsing in cold water.
Fold the wing tips back behind the shoulders. Lay breast side up on a rack in a roasting pan.
Mix the seasonings. Sprinkle about half inside the cavity.
Rub the rest of the seasonings evenly over the top of the chicken.
Roast at 425°F for 15 minutes, then reduce heat to 350°F and continue until done, about 50 to 60 minutes for a 3 to 3-1/2 pound broiler/fryer. For a larger bird, like a 5 pound roaster, another 15-30 minutes may be needed.
Continue baking until a drumstick moves up and down and twists easily in its socket. The internal temperature of the inner side of the thigh meat should be 165°F according to the FDA Safe Cooking Temperatures chart mentioned above.
The skin should look a deep golden brown when done.
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