Old Bay Roasted Chicken Recipes

OLD BAY ROASTED CHICKEN

Steps:

• Mix together all of the ingredients for the seasoning paste. Use enough olive oil to make a wet paste. Set aside
• 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!

OLD BAY® CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
• Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
• Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

BAY ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl.
• Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste.
• Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan.
• Roast until the juices run clear at the inner thigh, about 2 hours.
• Let the bird rest for 20 minutes before serving.