Wednesday, July 6, 2011

Recipe for "Sate" Roasted Chicken

Time: 1 1/2 hours
Yield: 6 servings


  • 4.5 lb organic free range chicken
  • 2 TBSP olive oil
  • 2 TBSP Penzey’s "Sate" seasoning
  • ½ large sweet onion, cut into chunks
  • Salt and pepper
  • Preheat oven to 450 degrees with a Dutch oven on center rack.
  • Remove gizzards and other parts from inside chicken.
  • Rinse chicken and pat dry.  Tuck wings under body.
  • Loosen skin over breast and legs.
  • Combine olive oil and seasoning.
  • Rub ½ of seasoning/oil mixture under skin.
  • Sprinkle salt and pepper inside cavity and place onion inside.
  • Rub remaining seasoning/oil mixture over outside of chicken.
  • When oven is at temperature, carefully place chicken inside Dutch oven.
  • Give Dutch oven a quick shake.
  • Cook for 1 hour or until thigh temperature reaches 160 degrees, turning pan ½ way through and basting chicken with pan juices.
  • Cover loosely with foil if skin gets too brown during cooking.
  • Remove pan from oven and chicken from pan.
  • Cover loosely and let rest for 15 minutes and then cut into pieces to serve.