Perfect Roast Chicken

"I love roasted chicken. My wife enjoys the thighs and legs, I enjoy the chicken breast, and we can happily dine on a chicken dinner with all the trimmings and a bottle of Chardonnay. Overcook a chicken and the white meat will be dry and tough, but cook the bird perfectly and you’ll have an easy meal on the table in a little over an hour.

You see, while low and slow will work for red meats or smoking poultry, if you really want that crispy skin on the outside, you need heat. Heat is your friend. You also want to make sure you’re using the very best ingredients. My great-grandmother’s spice blend, and a delicious organic chicken from my friends at KOL Foods. 

As well as the health and nutrition benefits to eating KOL Foods meat, the flavor of their product can not be compared to any other kosher meat, fish or chicken that I have cooked with. They are the only company in the US offering exclusively grass fed kosher beef (competitors will finish their beef on a diet of corn) and everything they do, they do with the utmost care and attention." - This American Bite 


  • One whole chicken (2-3lb)
  • Garlic powder
  • Paprika
  • White Pepper
  • Kosher Salt
  • One onion, no bigger than a tennis ball
  • One or two heads of garlic
  • Your favorite root vegetable (parsnips, carrots or potatoes are great choices)

Pre-heat the oven to 425 degrees

Make my traditional spice rub by combining 2 teaspoons each of garlic powder and paprika mixed with one teaspoon of white pepper and half a teaspoon of salt.

Pat down the outside of the chicken with a paper towel so that it is dry.

Peel back the skin of the chicken and generously apply the spice rub to the flesh.

Put the chicken skin back and add a little more seasoning to the top of the skin.

Peel an onion and put it inside the middle of the chicken.

Peel and slice your root vegetables, drizzle some olive oil in the bottom of a baking pan and line with your vegetables.

Cut your heads of garlic in half and put them in the baking pan, place the chicken on top.

Cook, uncovered, at 425 degrees for 45 minutes, then cover and continue to cook at 375 degrees until the internal temperature reads 165 (likely 15-30 more minutes, depending on the size of the chicken).