The main dish for our Christmas Eve dinner this year was Roasted Chicken. It took me a while to think of what I could make, that everyone would enjoy, that I had not prepared before. (see previous post – Christmas Eve Tradition)
I enjoy roasting whole chickens, they look nice when they come out of the oven but then, it has to be sliced to serve. That’s just not something I’ve been able to conquer without mutilating it. So this year, I bought a whole chicken already cut up and a package of chicken thighs.
(I usually take more pictures but with the time constraints of having to get everything done and the house full of people I just forgot)
I start out with making the rub:
Then the chicken needs cleaned and dried with clean paper towels. If you don’t dry the chicken the rub just doesn’t stick to the meat well.
And after baking it on 375 for about an hour (until the juices run clear) this is what it looked like. It was delicious!! I had to bake it in two dishes, there just wouldn’t have been enough room for the chicken to breath if I hadn’t.
I like “rustic” dishes because they’re easy to make and I don’t have to work extra hard at making it look good. As long as it taste good and the meat is cooked to temperature then it works.
The family loved it and even our very picky eater ate it.
(FYI- when handling raw meat, keep the work surface clean and wash hands…A LOT. In my opinion one can never be too clean when cooking) I cooked this chicken to a temp of 180 but some research shows it can be cooked to 160 and still be done, as long as the juices are clear when it’s cut near the bone it should be done. 🙂
Enjoy and Merry Christmas!!!~bam