<a href="https://www.instagram.com/meikoandthedish/">Meiko Temple</a> shows us how to make the perfect roasted chicken. She starts by spatchcocking the bird so it cooks more evenly and gets browned all over. Then she rubs a homemade adobo seasoning all over to tenderize the meat and add tons of flavor. She pairs her roasted chicken with savory giblet gravy so nothing goes to waste. Bonus tip: Save any bones to turn into chicken stock the following day!

Quick Info

⏱️ 185 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

1294 cal • 81g protein • 22g carbs • 95g fat

Tags

[Dinner] • [Keto] • [High-Protein] • [Low-Sugar] • [Meal] • [Halal]

Ingredients

• Nonstick cooking spray, for greasing
• 1 4–5-pound whole air-chilled chicken with giblets
• 4 tablespoons clarified butter, room temperature
• 1 teaspoon ground turmeric
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 4–5 teaspoons kosher salt (1 teaspoon per pound of chicken)
• Water, as needed
• 3 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 3 tablespoons unbleached all-purpose flour
• 2 cups chicken stock
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Kosher salt, to taste
• Freshly ground black pepper to taste

Instructions Preview

1. Set a wire rack over a rimmed baking sheet…
2. Remove the giblet bag from inside the chic…
3. Make the adobo seasoning: In a small bowl,…

…and 13 more steps

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Recipe by: Matt Ciampa, Kelly Paige • From: Tasty