Creole Roast Chicken
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 3½ to 5 lb. whole chicken
Creole Seasoning (Recipe here), to taste
Kosher salt, to taste
Several sprigs fresh thyme
• Preheat the oven to 450 degrees. Place a rack on a baking sheet.
• Liberally season the chicken on the inside and outside with the Creole Seasoning blend and salt. Stuff the chicken with the fresh thyme.
• Place the chicken on the rack and roast about 45 minutes, until a meat thermometer inserted in the center of the thigh reads 165 degrees. Let cool, then remove meat from the bones. Set aside. Use in Chicken & Homemade Andouille Gumbo (Recipe here).