Add Incredible Flavor when Roasting a Whole Chicken

With a few key ingredients and patience you can end up with a moist and flavorful roasted chicken that will please everyone's taste buds. One day after watching Everyday Food, I was inspired to come up with a delicious recipe of my own. So I gathered a few food items that I had in the pantry and refrigerator and the final product was excellent.

The ingredients needed are:

Whole Chicken Fryer

Cinnamon

Pepper

Italian Seasoning ( Prefer Mrs. Dash)

Sea Salt

Granny Smith Apple

Onion (White)

Garlic Minced

Red and Yellow Pepper

Sugar ( Just a Pinch)

A1 Texas Mesquite Marinade

Butter ( Prefer Butter Spray, No fat)

1) Slice half of the white onion and granny smith apple, lay the slices on the bottom of the roasting pan.

2) Chop the red and yellow peppers along with the rest of the granny smith apple and onion. Make sure they are in small chunks, almost like the size
of diced potatoes. Put them all into one small bowl.

3) Mince the garlic finely and add to the bowl.

4) Add a pinch sugar, sea salt and cinnamon to the bowl and stir until all seasoning are mixed well.

5) Clean out the giblets inside the chicken and rinse the chicken well. Some use the giblets in their recipe but I do not. They are discarded. Place chicken onto roasting pan, making sure the chicken lays over the sliced onions and apples.

6) Put the food items in the bowl inside the chicken cavity. Then tie the chicken legs together with twine. (This will insure that the chicken cooks evenly)

7) Raise the skin on top of the chicken breast and season the chicken with Italian seasoning and then spray on the butter.

8) Next Spray the entire outside of the bird with butter, then season with cinnamon, sea salt and pepper.

9) Add the A1 Texas Marinade and cover the bird with plastic wrap and put the pan in the refrigerator for 15 to 30 min..

10) To get a great all over brown color to the bird I heat the bird for 15 mines at 500 degrees then I adjust the temperature to 400 degrees.

11) Once marinating time is up, remove the plastic and put the bird in the oven. The chicken will be ready when it reached an internal temperature of 180 degrees. I use a meat thermometer.

12) Once the temperature has been reached , let the bird rest for fifteen minuets, then serve.