We've had a couple of pretty stressful weeks at home, so I haven't had much time/energy for cooking. Yesterday I decided I was tired of PBJs and take out pizza, and scrounged around in a chest freezer my best friend gave me when her mom passed away last April. (She hadn't wanted to mess with it, and we have enjoyed having the extra space, and also finding the buried treasures in there.)
This was my first try doing two whole chickens, so did just a basic mix of some butter and rub to inject them with and put on the skin. The one on the right I did with the MAK Bird Rub, and the one on the left was Tony Chachere's. In retrospect, the Tony's turned out a bit salty, so I would definitely cut down on the rub next time (actually will probably just use something else entirely, but I was going for quick and easy with what I had on hand.)
Threw them on at 375 and let them go till the IT was 165 in the breast and let them sit for a bit while I finished up the side dishes. The skin turned out a little less crispy than I like, but the meat was very juicy and tender. I think I'll try patting them dry and using olive oil as the base the next time around to see how they turn out differently, but was a pretty great meal overall! Was a MUCH welcomed break from grab-n-go junk food. James had grand intentions of eating a whole chicken by himself, so this was his plate. (Despite his initial excitement, he was only able to knock out a half breast and a leg.)
I made some quick boxed rice, along with some Brussel sprouts with caramelized onions and browned butter.
Not too shabby for a pretty half-hearted attempt!!
James doesn't usually like chicken skin, so my next challenge is getting it super perfectly brown and crispy and making him fall in love with it!