Big-Batch Roast Chicken

Big-Batch Roast Chicken
Staff Writer
Big-Batch Roast Chicken

The Digest Diet

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast all the chicken in the same pan. That way, you'll have many choices throughout the week. To plan for leftovers: You can cook anywhere from one to eight breasts according to these directions, depending on how many you need for dinner, and how many you want to save for later in the week. Store extra chicken with the skin on until you're ready to eat it.

Notes

*Note: Try these different seasonings.

For the lemon-garlic seasoning:

5 cloves garlic, grated with a lemon zester

1/4 cup lemon juice

1/2 teaspoon black pepper

For the chile-lime seasoning:

1 tablespoon plus 1 teaspoon chili powder

Zest of 1 lime

Juice of 2 limes

For the Moroccan seasoning:

1/4 cup water

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon ground cumin

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1/2 teaspoon black pepper

For the smoked paprika seasoning:

1/4 cup plus 2 tablespoons balsamic vinegar

1 tablespoon plus 1 teaspoon smoked paprika

Directions

In a large bowl, mix up the seasoning. Add the chicken to the bowl and rub the seasoning all over any exposed portions of flesh and under the skin (don't waste any seasoning on top of the skin, because it will be discarded; the skin just stays on during roasting to help keep the chicken moist). Set aside.

Preheat the oven to 400 degrees.

Arrange the chicken, skin side up, on a large-rimmed baking sheet and roast until the juices run clear and the chicken is cooked through but still moist, 30-35 minutes. Remove from the oven and let rest for 10 minutes before serving. Remove the skin before eating.