SmokyRub Roasted Chicken with Salsita Rica

I love making roasted chicken because it's  simple to make but it makes you feel like you are cooking a special dinner.   Roasting is a dry cooking method (meaning in the absence of  moisture).  It is important to avoid anything that would create moisture in the oven, like putting in a wet chicken.     The chicken that is properly roasted will have a crispy flavorful skin, moist breast and cooked all the way through the thighs. 

Go on and buy your bird and let's begin.   I prefer buying free range chickens, I have tested both and actually standard commercially raised chickens have more complex flavor however the meat texture is chewy.  To compesate I prefer to season it with a strong flavorful rub, but let your environmental convictions be your guide, proper roasting is what makes any bird delectable.

Not a big fan of black pepper I believe everything tastes the same so I love to experiment with spices and create interesting flavor profiles.


SmokyRub Roasted Chicken with Salsita Rica

For the Rub: 

3 Tbsp Smoked Spanish Paprika I prefer sweet which is not spicy
1 tsp of dry thyme
2 Tbsp of Kosher Salt
1 1/2 Tbs of Dark Brown sugar
1 Tbsp of garlic powder
1 Tbsp of cumin

Chicken:

1 5-6 pound roasting chicken.  Follow instructions to prep the chicken

Salsita Rica:

1 shallot chopped small dice (almost minced)
2 tablespoons of olive oil
3 garlic cloves minced
1 tablespoons of red wine vinager
1 fresh tomato grated with box grater
3 tbsp of chopped chives or parley
1 teaspoon of salt

In a saucepan, add oil and saute the shallots at medium heat for 5 minutes then add garlic cook for 3 minutes then turn down to low add vinager let it cook another 4 min add salt.  Let it cook for 10 then add the grated tomato.

Preparation

1)  Rinse chicken with cold water and remove giblets and neck, dry it pat with plenty of paper towels,  wrap it in plastic and let it stand at room temperature for 45- 1 hour, no longer than that.  This will allow the bird to cook evenly and achieve a uniform cooking temperature.

Truss the legs and tuck in the wings

2. Preheat your oven while you season your chicken, make your rub

3. Rub it on

Sprinkle with a  teaspoon of vinager I prefer red wine vinager or any clear vinager no balsamic. I know this sounds odd but I use vinager to season as well it adds a nice tangyness to it.  Then add the rub to the chicken make sure you rub inside the cavity too,   I know this sounds odd but I use vinager to season as well it adds a nice tangyness to it. Then add canola or olive oil with a pouring spout approx 2 tablespoons.
.
4. Place on a roasting rack breast side up at 425 for the first hour make sure its is nicely browned

5.  Sprinkle with 1 teaspoon of kosher salt all around and turn down the temp to 350 F

6. Cook for a good another 35 min to 40 remove from oven and tent it with foil.  Rest it for 20 min before carving.  It should read 165 F at the thigh.


Fresh Thai  Vegetables with Chia seeds

Ingredients:                                                                               

1 red bellpepper cut julienne (in thin slices)
1 zucchini cut in julienne
1/2 onion cut julienne
2 garlic cloves minced
1 tbsp of Red Thai curry paste
1 Tbsp of Chia Seeds
Salt to taste

Preparation:

Preheat a saute pan dry with no oil for 3 min at medium to high heat, add the oil and then add onions and peppers cook for about 5 minutes, add the thai paste, season with salt stir then add the garlic and the zucchini and saute for about 6-7 minutes turn off heat and sprinkle the chia seeds.

Check out the video below!!!