Spicy Rapid Roast Chicken

Roasting produced a really moist chicken and the spice rub added so much flavor!  I doubled up on the spices.  One chicken is enough for 4 meals, so I am looking forward to making soup today.  I served it with Lemon Honey Glazed Carrots.

Super simple, inexpensive and delicious!

Note:  Many Internet sites warn against washing chicken, claiming that it can spread bacteria onto your hands and work surfaces.  I just patted the chicken dry.

4 servings

5 calculated points

Roussane/Marsanne Blend

Ingredients

1 (3 pound) whole chicken

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.

3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.

4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.