Creole Roasted Chicken

Creole Roast Chicken

Serves 4-6

• 1 (4 to 5 pound) roasting chicken
• 2 large yellow onions, sliced into rings
• ½ cup water
• Olive oil
• 1 - 2 tablespoons s.a.l.t. sisters Louisianna Creole Rub & Seasoning
• 1 or 2 fresh rosemary springs
• 2 lemons, quartered (1 if lemons are large)
• 4 tablespoons cold butter, unsalted

Directions:

Preheat the oven to 425 degrees.

Rinse the chicken inside and out and pat dry.

Toss the onion with a little olive oil in a small roasting pan. Pour the water into the pan. Place the chicken on top and sprinkle the inside of the cavity with about 1 teaspoons of the rub. Place the lemons and rosemary sprigs inside the chicken. 

Place 2 tablespoons of butter under the skin of the breast. Rub the chicken all over with the olive oil and then rub with remaining Louisanna Creole Rub & Seasoning. Tuck the remaining butter around the legs of the chicken.

Roast for 1 ¼ to 1-½ hours or until the juices run clear when you cut between the leg and the thigh. You want the tempature to be about 155-160 degrees. Cover with foil and let sit for 15-20 minutes. The temperture will rise 5-10 degrees after cooking. You want the temperture to reach 165 degrees. Add ½ cup more water half way through the cooking time if the onions are starting to burn.