Easy Santa Maria-seasoned Roasted Chicken
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- One 5 pound roasting chicken
- Santa Maria-style seasoning
- Preheat the oven or grill to 425°F. Pat the bird dry very well with paper towels, inside and out. This is the key to crisp, delicious skin
- Season the cavity liberally with Santa Maria-style seasoning, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Season the chicken—sprinkle generously Santa Maria-style seasoning over the bird so that it has a nice uniform coating that will result in a crisp, flavorful skin (about 1-2 tablespoons).
- Place the chicken in an oven-proof sauté pan, roasting pan, or cast iron skillet and, when the oven is up to temperature, put the chicken in the oven. Leave it alone and roast it until it’s done, 90 minutes, or until the juices run clear when you slice between a leg and a thigh. Remove it from the oven, place chicken and juices on a platter, then cover loosely in foil and let rest for 15-20 minutes.
- Cut up, serve, and enjoy