4-5lb Chicken, cut in half (watch this video, if you'd like to learn how*)
3T. Red Palm Oil (you can also use Coconut Oil, Olive Oil, Duck Fat, Bacon Fat, or Ghee)
3T. Penzeys Northwoods Seasoning (I added extra cayenne and chipotle, but this is their spicier version)
1/2T. Sea Salt
- Preheat oven to 415F. Line a baking sheet with aluminum foil and insert a baking rack.
- Place the chicken halves on the racks, on the baking sheet.
- Brush chicken halves with oil (or use your hands to coat the meat and skin). Season with salt and spices and transfer to the preheated oven.
- Roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 45 minutes. Remove from oven, baste with pan drippings, and cover. Let chicken rest for 5 minutes, before cutting.
Eat this chicken on it's own, shred it into a salad, or eat it with a side of veggies...any way you do it, it's going to be good! This chicken takes minutes to prepare making it perfect for a mid-week meal, when you just don't have the time or the desire to cook. I love this seasoning, but feel free to play around with your favorite spice mix or mix up a batch, using spices you have on-hand.
*Stop after you cut through the breast, for this recipe. This recipe can also be done using a whole chicken, it will just increase the cooking time. The more you cut down the chicken, the shorter your cooking time.