Whenever I heard my father-in-law, Bob, was making this chicken recipe, I made sure I was available for dinner! I always thought he must have spent all day in the kitchen, because it is so impressive. When I started cooking a few years ago, I talked him into giving me this recipe. I tried it and was surprised it was actually really easy and I was so impressed with myself for making a roast chicken.
All you have to do is combine the rub ingredients and rub all over the chicken, then bake it and it's done. Your family will be so impressed and beg you to make it again soon. I always serve this with homemade gravy (made from the chicken drippings), mashed potatoes and homemade rolls. It doesn't get any better than that!
From: Bob M.
1 Tbl. salt
2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/2 Tbl. fresh lemon juice
1/2 tsp. black pepper
2 Tbl. fresh basil, chopped
2 Tbl. Extra Virgin Olive Oil
1 whole chicken (I usually buy a 3 to 4 Lb. chicken)
Combine, salt, sugar, garlic powder, onion powder, paprika and lemon juice. Next, add black pepper, basil and olive oil. Mix into a paste. Rub paste all over the chicken, getting under the skin. Place in a roaster pan or on a wire rack set over a cookie sheet. Bake at 375 degrees for 20 minutes per pound of chicken. Let chicken rest while you make the gravy. Then, cut in pieces and serve.
For gravy: Skim the fat from the drippings and discard. Put the drippings into a saucepan over medium heat, along with 2 Tbl. butter. When butter is melted, gradually whisk in a few Tbl. of flour and stir until thickened. Gradually whisk in some water or chicken broth. Stir until thick and creamy and reaches desired consistency. If you think it needs more flavor, add a chicken bouillon cube. Add pepper, to taste.