Pastrami Roast Chicken | Hit The Kitch with Molly Baz

pastrami seasoning

🥗Healthier: homemade spice blend

💰Cheaper: smoked paprika + garlic powder

Homemade blends can reduce sodium and cost.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically cheaper and neutral in flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a more economical option.

Preheat the oven.

Start with a 4 pound whole chicken.

Make a spice rub with 4 teaspoons of kosher salt, 1 tablespoon of sweet paprika, 1 tablespoon of brown sugar, and 2 teaspoons of black pepper.

Drizzle in enough olive oil to make the rub like wet sand.

Cut 2 red onions in half, peel, and cut into wedges.

Cut 2 heads of garlic in half through the equator.

Toss the onions and garlic with salt and place them in a roasting pan to cook under the chicken.

Brush the chicken with the spice rub, ensuring even coverage.

Tuck the wings under the chicken to prevent burning.

Place the chicken in the roasting pan on top of the onions and garlic, with the legs pointing away from you to ensure even cooking.

Roast the chicken in the oven until browned, then check the internal temperature with a thermometer, aiming for around 155°F to 157°F.

Let the chicken rest for 15 to 20 minutes before carving.

Carve the chicken, starting with the legs, then the wings, and finally the breast, following the joints.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens