For those who love browned chicken for its crispy skin, this one wraps its tender meat in a well-seasoned shell. Dry-brined and cooked slowly, the meat takes steps that translate long waiting times into a flavor and protein packed meal.
- 4-4.5 lbs whole chicken
- 3 tbsps Mediterranean Seasoning Blend
- 1 yellow onion sliced
- 1/2 tbsp & 1/4 cup garlic olive oil (separate steps)
- 1/2 tsp sea salt
- 2 tbsps fresh oregano leaves, removed from stems
- 1 tbsp aluminum-free baking powder
Combine baking powder and Mediterranean Seasoning Blend. Remove giblets from chicken. Pat the outside of meat dry with paper towels. Rub the spiced baking powder all over the skin as a dry brine. Rest uncovered overnight in fridge.
Put roasting pan in oven and preheat to 425° F. Slice onion. Toss with sea salt, 1/2 tbsp garlic olive oil, and oregano leaves. Stuff inside chicken.
Brush 1/4 cup garlic olive oil over the outside of the chicken. Roast it on preheated pan 70-80 minutes. When cooked to 160° F, remove onion combo and serve alongside chicken portions.