I love love love roasted Chickens! I was always somewhat intimidated, and took me forever to try them. I thought they would be a lot of work and hard to do. Boy was I wrong! It is one of the easiest meats to prepare! Especially if David is home…LOL!

I normally do 2 when I do them. Mainly because I like having the leftover chicken for another meal, but also for the a big batch of bone broth.

Sometimes we bake them. Sometimes we smoke them. Preparation is the same for both. We love both ways. Just know that when you smoke them, you will not have extra “drippings” to add to your bone broth later.

Roasted Chicken

Clean the chicken(s). Rinse them off, and remove anything that is inside if there is. (There is not always stuff inside.) Using paper towels, pat dry the birds.

Place them in a 10×15″ pan if doing 2. If only doing 1 you can use a smaller pan.

With a basting brush, brush olive oil on the outside. This will help give you a crunchy, golden skin. YUMMM!

Sprinkle about 1 teaspoon of Kosher salt all over.

Then coat liberally with Montreal Chicken Seasoning.

Bake at 350* for 2 1/2 hours. (Save drippings!)

or

Smoke at 325* for about 2 1/2 hours over Applewood chips, or until breast meat is 180* and dark meat is 190*

Save all bones and drippings for making Bone broth!

We pick it and put the leftovers in quart bags and put in the freezer for other meals, that I will share with you in future posts. <3

Apparently I do not have a picture of a roasted chicken! I thought I did! I will try to remember to get pics next time and edit the post. LOL