Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
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So grab a small bowl
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add Olive oil
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about 1/2 a cup
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Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
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add in 1 tsp of dill
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1 tsp of thyme
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then add in about 1/2 a tsp of salt
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1/2 a tsp of pepper

Grab 4-5 garlic cloves
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Mince them
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Then add to the olive oil
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Then I decided the last minute to add in a tbsp of honey, to sweeten things up
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stir everything together really well
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Grab your whole chicken
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get one that is 3-4 pounds
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rinse it with cold water
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and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
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turn it over and make sure the bottom gets some love too
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Then place the lid on the bowl and let it chill in the fridge for about an hour
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then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
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There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
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Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
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Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

Spicy Honey-Brushed Whole Roasted Chicken

Got the inspiration for this recipe from here. I usually use this recipe on chicken thighs, but thought I would use it to roast a whole chicken instead.

Preheat oven to 350 degrees

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 whole chicken 3-4 pounds
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12 tablespoons honey
4 teaspoons cider vinegar

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

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I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
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took half the rub and rubbed it on the bottom of the chicken
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then turn the chicken over
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and add the rest of the rub to the top of the chicken
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Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
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and brush all over the top of the chicken
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then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
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cut off a breast or drumstick and savor the flavor
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Recipe

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper
  • 1 whole chicken 3-4 pounds
  • 12 tablespoons honey
  • 4 teaspoons cider vinegar
  • Preheat oven to 350 degrees
  • Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)
  • I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
  • took half the rub and rubbed it on the bottom of the chicken
  • then turn the chicken over
  • and add the rest of the rub to the top of the chicken
  • Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
  • and brush all over the top of the chicken
  • then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.
  • My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
  • cut off a breast or drumstick and savor the flavor

Dill Beer Can Chicken

Recipe

1 (16 oz) can of lager beer, half empty (I just had my hubby drink half to help me out, I don’t drink beer, yucky)
fresh dill, chopped, to taste (I like a LOT of dill)
4 cloves garlic, minced
5 – 5 1/2 pound whole chicken, rinsed and patted dry with paper towels
olive oil, to taste
kosher salt, to taste
freshly ground black pepper, to taste
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Preheat oven to 350 degrees Chop the dill sprigs (I did about 5-6) and mince the garlic cloves and place in a bowl, also add in the salt and pepper, to taste DSC_0219-1

add olive oil in (I added about 1/4 a cup) and mix everything together
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I have a nifty beer can chicken holder thingy. So place the beer can inside the cavity of the chicken. (Or as I like to say, because I always have to be inappropriate…put the can up the chickens butt) Place the chicken upright on foil lined baking sheet (at first I didn’t line the sheet pan with foil, then later on I decided too, so I will save you the trouble and tell you to do it right away, makes for easy clean up)
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Rub the olive oil mixture all over the chicken.

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Place chicken in oven. I had to remove one of the racks in my oven because I had to move the rack I was cooking the chicken on to the very bottom, because the chicken stands tall and I didn’t want it to be too close to the broil element in the top of the oven. I cooked my chicken for about an hour and a half at 350 degrees.

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After an hour, I checked the chicken. If the temperature in the thigh registers 165 degrees, remove from the oven. If its not done, then cook for another 30 minutes or so and check temp again.

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I let my chicken rest for about 10 minutes, then just carved it as is on the beer can

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Delicious and Nutritious!

Recipe

  • 1 (16 oz) can of lager beer, half empty (I just had my hubby drink half to help me out, I don’t drink beer, yucky)
  • fresh dill, chopped, to taste (I like a LOT of dill)
  • 4 cloves garlic, minced
  • 5 – 5 1/2 pound whole chicken, rinsed and patted dry with paper towels
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • Preheat oven to 350 degrees Chop the dill sprigs (I did about 5-6) and mince the garlic cloves and place in a bowl, also add in the salt and pepper, to taste
  • add olive oil in (I added about 1/4 a cup) and mix everything together
  • I have a nifty beer can chicken holder thingy. So place the beer can inside the cavity of the chicken. (Or as I like to say, because I always have to be inappropriate…put the can up the chickens butt) Place the chicken upright on foil lined baking sheet (at first I didn’t line the sheet pan with foil, then later on I decided too, so I will save you the trouble and tell you to do it right away, makes for easy clean up)
  • Rub the olive oil mixture all over the chicken.
  • Place chicken in oven. I had to remove one of the racks in my oven because I had to move the rack I was cooking the chicken on to the very bottom, because the chicken stands tall and I didn’t want it to be too close to the broil element in the top of the oven. I cooked my chicken for about an hour and a half at 350 degrees.
  • After an hour, I checked the chicken. If the temperature in the thigh registers 165 degrees, remove from the oven. If its not done, then cook for another 30 minutes or so and check temp again.
  • I let my chicken rest for about 10 minutes, then just carved it as is on the beer can

Easy Whole Roasted Chicken

Got the inspiration for this recipe from here

1 3 1/2 -4 pound whole chicken
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2 tablespoons extra virgin olive oil
2 tablespoons black pepper, salt, garlic salt
Kitchen twine to tie the legs
10″ – 12″ cast iron skillet

preheat oven to 375 degrees

discarding any innards. Dry well.

Wash the chicken with cold water,
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brush the chicken with olive oil
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Season the chicken liberally with salt, ground black pepper, garlic salt
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Tie the chicken legs together with kitchen twine
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put the pan in the oven. Roast until a digital thermometer reads 165 degrees. 50-60 minutes

Remove the chicken from the oven and allow it to rest for about 10 minutes. Carve and serve.
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Recipe
  • 1 3 1/2 -4 pound whole chicken
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons black pepper, salt, garlic salt
  • Kitchen twine to tie the legs
  • 10″ – 12″ cast iron skillet
  • preheat oven to 375 degrees
  • discarding any innards. Dry well.
  • Wash the chicken with cold water,
  • brush the chicken with olive oil
  • Season the chicken liberally with salt, ground black pepper, garlic salt
  • Tie the chicken legs together with kitchen twine
  • put the pan in the oven. Roast until a digital thermometer reads 165 degrees. 50-60 minutes
  • Remove the chicken from the oven and allow it to rest for about 10 minutes. Carve and serve.

Whole roasted chicken with Creole/Cajun seasoning

So I am in love with this Creole/Cajun Seasoning! I think I have told you this all before! But I just want to tell you again. Because I LOVE it SOOOOOO MUCH!

See:

My most favorite seasoning ever! I think I love it so much  because its from Lori :) thank you Lori!!!!

I got a package today!!!!! Wonder who its from????

So I decided to use it on a whole chicken, to make a whole roasted chicken with Creole/Cajun seasoning!

So take a 4-5 pound whole chicken, place it in a roasting pot, or dutch oven
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Now flip the bird and brush olive oil on its back and on its front, all over that bird!
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It’s all oiled down
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Now Sprinkle the creole/Cajun seasoning all over the bird

back
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front
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MMMMMM

Cook in a preheated oven to 400 degrees, for an hour to hour and a 1/2 or until internal temp on chicken is 165 degrees.

Then pull the chicken out of the oven when it’s all cooked and let it rest for about 7 minutes then carve it up

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and dinner is served!
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Easy Chicken with only 3 ingredients, Chicken, olive oil and Creole/Cajun seasoning

Roasted Chicken with dill, garlic and lemon

Got the idea for this next recipe from here

Didn’t follow it 100% but got the inspiration from it. So thank you to whoever posted this recipe because you inspired me!

1 approximately 5 lb. chicken (mine was a little over)
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4 Tbsp Olive oil
6 garlic cloves, Minced
about 1/2 cup chopped fresh dill
1 lemon, quartered
salt and pepper
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Preheat your oven to 225 degrees.

In a smallish bowl, stir together the Olive oil
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Minced Garlic
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and the half cup of dill.
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Grab a dutch oven and place chicken in pot
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Quarter Lemon and place inside the bird
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and place a couple of springs of fresh dill inside as well
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Salt and pepper the chicken, then rub it with the olive oil, garlic, dill gently loosening the skin up from the breast and around the rest of the bird, and underneath.
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and add a little more salt and pepper to taste
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I cooked my chicken slow at 225 degrees. I come home for lunch around 2:30 and poped it in and cooked it low and slow for 3 hours then I get home around 6 and I raised the heat to 350 degrees, to crisp up the chicken and to make sure it’s cooked all the way through, that took about 30-45 minutes. (You can test this by piercing the chicken in the thickest part of the thigh. If the juices run clear, it’s done.) Remove the chicken from the oven and let it rest for 15 minutes.
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Carve the chicken, and serve.

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Whole Roasted Garlic Lemon Chicken

Two years ago: Jamie Hashbrowns
Barbecue chicken with mustard glaze

Recipe

2 Tbs garlic, finely chopped
2 Tbs unsalted butter, very soft
2 Tbs lemon juice, freshly squeezed
1/2 tsp coarse salt
1 tsp Herbs de Provence
1 whole chicken
salt and pepper
Herbs de Provence
1 lemon, quartered
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Preheat the oven to 375º. Remove chicken from refrigerator and rinse, let rest as you are preparing garlic, butter and lemon.

Stir the finely chopped garlic into the very soft butter, (I added a little extra butter than what the recipe called for)
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mix well.
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(looks kinda gross)

Add the lemon juice,
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coarse salt & Pepper
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and Herbs,
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stir to combine.
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Rub the butter under the breast skin as far as possible and then all over the chicken.
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Add the lemon quarters to the cavity
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and sprinkle outside of bird with salt and pepper to taste. Sprinkle with a few dashed of additional Herbs de Provence if desired.
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Place on a rack or in a dutch oven coated with cooking spray.

Roast the chicken until a meat thermometer reads 160º when the breast temp is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!
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