¡Una Fiesta Para Mi!

My birthday was rapidly approaching (okay it was two months away), and I was craving a fiesta complete with a piñata, taco bar, Coronas with lime wedges, and a margarita station. So I made it happen.

The piñata, Smiley the Duck, didn’t start to break until the 14th person in the line-up gouged his abdomen with a blow of the broom handle. It took three more people, unblindfolded, hitting on him to get all the candy and treats to fly out for the kids and adults alike to scramble after.

Back inside, kids compared treats, and we continued to enjoy the taco bar and drinks. For the taco bar, I had three types of tortillas (flour, corn, and soy), MexiCali avocados shipped in from my parents’ yard in California, lettuce, tomato, sliced green onions, shredded Monterey Jack and Cheddar cheese, nonfat Greek yogurt to serve as sour cream, and two types of homemade taco meat included beef and chicken.

Guests loved the chili-seasoned shredded beef and the roasted chicken with southwest spices and asked several times how I made them. This is the first time I’ve made the shredded beef but the chicken is one of my trusted standards for a dinner party, easy, inexpensive, and delicious. In face, every time I’ve made my southwest-seasoned roasted chicken, guests want the recipe. So I’m going to share with you the technique and recipe for The Zin Diva’s Roasted Chicken.

This delicious, moist chicken uses two “secret” techniques that increase the flavor intensity and retain moistness, including in the notoriously dry breast meat. First, we’ll rub seasoning directly on the chicken meat not just the skin. To do that, we’ll loosen the chicken’s skin and spread our seasoning paste over the chicken’s breasts, legs, thighs, and possibly back and wings. Second, we’ll turn the chicken over twice while roasting to allow the juices to flow into the breast meat yet finish with a browned crust of skin.

Also, I do not truss my bird as many recipes direct. I find that the bird has a beautiful shape without the time and effort required to tie it up.

The Zin Diva’s Roasted Chicken

Tools: Roasting pan w/ rack or broiler pan, tongs or other device to turn the chicken
Time: 15 minutes to prep, 60-70 minutes to roast, 10 minutes to rest
Oven: 400 F 

Ingredients

1 Whole Fryer or Broiler Chicken, giblets removed, rinsed and patted thoroughly dry w/ paper towels
3-4 Tbsp. Penzey’s Arizona Dreaming Seasoning
2-4 cloves Fresh garlic, minced (optional)
Olive oil
Kosher Salt

1. Loosen the chicken skin from the meat using your fingers for the breast, legs, thighs, and back and wing areas if desired. Try not to tear the skin in the process. Place the bird on the top of grates of the broiler pan or on the rack of a roasting pan.

2. Mix together the Arizona Dreaming seasoning, the minced garlic if using, and enough olive oil to form a loose paste.

3. Using your fingers, spread the paste directly on the chicken’s meat, under the loosened skin, turning the chicken as needed. After the paste is gone, remove excess paste from fingers by rubbing them on the bird’s skin.

4. Rub the outside of the bird with olive oil. Sprinkle kosher salt on the bird. Sprinkle with Arizona Dreaming seasoning. Pat the salt and seasoning onto the bird to help it adhere.

5. Place the bird breast side up on the rack and roast for 30 min in the preheated oven. Remove pan from oven. Flip the bird over using tongs and a spatula/wooden spoon. Roast back side up for 25 minutes. Remove from oven and flip the bird over to be breast side up. Roast another 5 to 15 minutes until done as tested with a meat thermometer inserted in the breast. The breast should be moist but no longer pink.

6. Allow the bird to sit on the rack for 10-15 minutes to allow juices to settle.

7. Carve as desired and serve.

Variation 1: Replace the Arizona Dreaming seasoning with another southwest seasoning that you like or create your own version with ancho and chipotle chile powders, cumin, oregano, paprika, etc.

Variation 2: Go Mediterranean in style instead. Replace the Arizona Dreaming seasoning with fresh or dried rosemary leaves (cut up) and/or thyme, red pepper flakes, fresh lemon zest. Be sure to use the minced garlic in this version. In step 4, don’t sprinkle with the Mediterranean seasoning as it will scorch.

¡Es una fiesta en la boca!

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