If you’ve never roasted a whole chicken before…this post is perfect for you because I promise it’s really easy!
I've been meaning to roast a whole chicken for a while now and when I received my Try the World box featuring ingredients from Brazil. I was inspired to use their dry seasoning and bbq together to make this beautiful and flavorful dish!
I used their churrasco seasoning, which is a blend of dried herbs like paprika, garlic, and tumeric! The churrasco sauce is tomato based and similar to a bbq sauce with hints of whiskey and mustard.
- 1 whole chicken
- 4-6 small Yukon round potatoes
- 2-3 carrots
- 1 Vidalia onion
- About 3 tablespoons of churrasco mix (get it in the Brazil box!)
- About 2 ounces churrasco sauce (find it here)
Step 1. Preheat oven to 300 degrees.
Step 2. Cut the onion in half, peel off the outer skin then slice into medium sized slices. Peel the carrots and cut into about half an inch rounds. Cube the potatoes (I like to keep the skin on for this recipe).
Step 3. Cover the chicken skin with the churrasco mix. Tip: I like to also put some under the skin and on the inside of the bird for extra flavoring.
Step 4. If you have a roasting pan, fill the bottom with the carrots, onions and potatoes and season them with about a tablespoon of the churrasco mix. Place the
Tip: if you don't have a roasting pan, you can place some aluminum foil down on a baking sheet and place the chicken in the middle, on top of all the veggies!
Step 5. Put the pan into the oven for 45 minutes then turn it around for another 45 minutes. I highly recommend investing in a meat thermometer, they're really inexpensive on Amazon. That way you don't ever have to cut into your meat again not only losing juices but making it less presentable!
When the chicken reads 165 degrees (or you cut into it and there's no pink), coat all the skin with the churrasco sauce and let it cook for another 3-5 minutes before taking it out. Let it rest for about 5-10 minutes with aluminum foil over it and then slice serve!
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