BAM! Roasted Whole Chicken

BAM! Chicken doesn’t have to be done just with chicken breasts in tin foil packs as my previous BAM! Recipe I posted. I haven’t made a batch of this seasoning for a while and I had a mad craving for it. I decided to change it up a bit though because well…change can be a good thing and in this case it was a wonderful thing!

  • 1 whole chicken
  • BAM! Seasoning  (<- click for recipe)
  • 2 Bay leaves
  • 1 head of garlic
  • 3-4 medium potatoes
  • 2-3 carrots
  • 1/2 medium onion
  • 2 tsp worchestershire
  • 2 cans chicken broth
  • 1-2 tbs olive oil
  1. Wash and dry chicken.
  2. Pour oil over the chicken and very generously cover the chicken in BAM! seasoning. Don’t be shy with it, seriously go to  town and cover it in 3 or more table spoons. Allow to sit for at least 1 hour at room temperature.
  3. Preheat oven to 350°
  4. Peel carrots and potatoes.
  5. Split garlic cloves up into individual pieces, don’t worry about peeling the skin off. We are straining the liquid at the end and tossing them anyways so save yourself the hassle.
  6. Place chicken in roasting pan and pour in the broth and add all remaining ingredients into the pan with the the chicken.
  7. Bake for 1 1/2 hours or until your meat thermometer reads 165. 
  8. For crispy skin, remove the lid and broil on high for a few minutes. Watch it close so it doesn’t burn.
  9. Remove the chicken, potatoes and carrots to a serving dish and let rest. After 10 minutes of resting you can carve.the chicken up!
  10. For the gravy: Pour the liquid  from your baking pan through a strainer and into a pot and bring to a boil. Mix equal amounts of water and cornstarch together to make a “slurry”. Once it has come to a boil reduce the heat and begin to whisk in the slurry. Continue adding in small portions until your desired consistency has been achieved. Season with salt and pepper to taste.

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