It’s time to spice up your next chicken dish with this amazing old bay seasoning recipe. We are all familiar with the flavor of the richly spiced old bay seasoning on seafood and we can also find it on French fries. Putting it on chicken is a game changer – both in flavor and easy preparation. I added some fresh garlic, fresh rosemary and extra virgin olive oil which enhanced the flavor even more. For this recipe I also cooked the chicken flat by removing the backbone but you can certainly use the whole chicken – cook time will increase, however. Cooking the chicken at 350 degrees allows the seasoning to permeate throughout the meat and it achieves the right crisp and color on the outside, while maintaining its juiciness inside. You can also grill this chicken using an indirect cooking technique.
Whether you want to get in and out the kitchen quickly or not, this recipe will be perfect every time. I like to serve it with my Smashed Fingerling Potatoes or my version of old bay French fries. I hope you will try this recipe the next time you cook a chicken and enjoy it as much as we do. Happy cooking!
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Old Bay Roasted Chicken
A richly spiced old bay seasoned chicken that is easy to prepare and packs a brilliant flavor.
- 3 1/2 pounds whole chicken
- 1 1/2 tablespoon extra virgin olive oil can use up to 2 tablespoons
- 1 tablespoon old bay seasoning
- 1 tablespoon fresh crushed garlic
- 1/2 tablespoon fresh rosemary finely chopped
- 1 teaspoon sea salt (adjust for your dietary requirement)
Preheat the oven 350 degrees.
MAKE THE SEASONING PASTE:
Mix together all of the ingredients for the seasoning paste. Use enough olive oil to make a wet paste. Set aside
PREPARE THE CHICKEN FOR THE SEASONING:
Remove the backbone from the chicken – use a sharp knife to cut along each side of the backbone/spine. Remove the back bone and reserve for making soup or broth. Use the knife to gently crack the breast bone so that it can sit flat on the sheetpan.
Note: You can use the chicken whole but the cook time will increase.
Place the chicken on a sheetpan lined with a silicone liner, parchemnt paper or aluminum foil.
Season the chicken all over with the wet paste.
Bake/roast the chicken for 45 to 60 minutes until lightly brown and the internal temperature reaches 165 to 175 degrees.
Note: Bake the chicken with the breast side up.
Remove the chicken from the oven. Use a brush to coat the chicken breast with any pan drippings. Allow the chicken to rest for 10 to 15 minutes before cutting.
Cut the chicken into your desired serving size pieces. Garnish with old bay seasoning if desired. Plate, serve and enjoy!
This chicken can also be grilled. Place it in an aluminum foil pan/sheet pan. I usually use a gas grill heated to 450 degrees Fahrenheit and grill the chicken on indirect heat. Keep the grill closed for the entire cooking time.