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.
INGREDIENTS
1 3½ to 5 lb. whole chicken
Creole Seasoning (Recipe here), to taste
Kosher salt, to taste
Several sprigs fresh thyme
PREPARATION
• 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).
This article appears in February 2014.