Roasted chicken
This is a pretty easy cook that can be used for many different meals.
I used a whole chicken for this dish. I spatchcocked the chicken which involves cutting the back of the chicken and spreading it out with the breast up. With it spread out, I rubbed some olive oil on the skin and added some Greek Freak spice from Spiceology.
I used a meat probe by Meater and cooked it the oven which was preheated to 425 degrees until the internal temperature was 165. The bird cooked for about an hour. After taking it out, I let it rest for about 10 minutes to keep the juices in.
After it rested, it just needed to be cut into the parts and then picking the remaining meat off of the bones.
Add some spicy (rich flavored, not hot) chicken to your regular cooking schedule. It’s super versatile and can be used for many different meals.