Hanging Roast Chicken with Rice Drip Pan

Hanging Roast Chicken with Rice Drip Pan

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• Salt and black pepper to taste
• 1 tablespoon olive oil or melted butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 cup uncooked rice (to be used as a drip pan)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   • Pat the chicken dry with paper towels.
   • Rub the chicken with olive oil or melted butter.
   • Season the chicken generously with salt, black pepper, minced garlic, dried thyme, dried rosemary, and paprika.
3. Set Up the Hanging Method:
   • Use skewers or kitchen twine to secure the chicken in a hanging position as shown in the image.
   • Place a baking sheet or a roasting pan filled with uncooked rice at the bottom of the oven to catch the drippings and prevent any mess.
4. Roast the Chicken:
   • Place the chicken in the oven, hanging from the oven rack above the baking sheet with rice.
   • Roast for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown and crispy.
5. Rest the Chicken:
   • Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
6. Serve: Carve the chicken and serve it with your favorite sides.

Keyphrase:

“Hanging Roast Chicken with Rice Drip Pan”

Thank you for following me on  Facebook & pinterest
for more recipes click here