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Categories:
chicken olive oil chili powder onion powder paprika ground black pepper garlic ground sage salt red pepper
Viewed: 57 - Published at: 7 years agoIngredients
- 1 whole Chicken (about 4 Pounds)
- 2 Tablespoons Olive Oil
- 4 teaspoons Chili Powder
- 3 teaspoons Onion Powder
- 3 Tablespoons Paprika
- 3 teaspoons Ground Black Pepper
- 3 Tablespoons Garlic Powder
- 2 teaspoons Ground Sage
- 1 teaspoon Salt
- 1/2 teaspoons Red Pepper Flakes
Method
- Preheat oven to 375 degrees F.
- Rinse off the chicken, remove the giblets, and drain off the excess water.
- Set the whole chicken with the flat side down on a cutting board.
- Use a sturdy knife to cut the chicken in half from the cavity of the chicken to the tail end.
- Rinse the inside of the chicken halves and cut off any excess skin that is hanging off the cavity and tail end areas.
- Lay the chicken halves skin side down in a roasting pan or on a cookie sheet.
- Drizzle half of the olive oil over the inside halves of the chicken.
- If you like, you can mix all of the spices together and then sprinkle them over the chicken.
- I like to add each of the spices separately.
- Sprinkle half of the amount of the spices over the inside halves of the chicken (in any order you would like).
- Then turn the chicken halves over so the skin side is up.
- Drizzle the remaining olive oil over the top of the chicken.
- Then sprinkle the remaining spices over the chicken.
- Bake uncovered in the preheated oven for about 1 hour.
- Let it rest for at least 15 minutes before cutting it.
- Serve as a main dish or cut into pieces and served over a salad.
- Its also delicious when shredded and served over black beans and rice.
