The Juiciest Oven Roasted Chicken Recipe

okay folks check this out this will really be like a part two right cuz we've already BR the chicken look there's the star she been bathing all night she ready to go now what I want to tell you guys listen you can go to uh my website smoking grilling withth a.com that's wab.com right listen I got the brine in there you guys can click see the video and you can get the ingredients and instructions how you want to do it so this is what I'm going to do look I got my little board down here you know my little poetry board I keep every you know this is what I use for poetry right I put this on here now what we want to do is we want to take this out right let me get this cleaned up I'm going to take it out drain it and then what I'm going to do is I'm going to put it right here cuz listen we want to season it and it'll be a good time for you guys to go ahead and preheat your oven to 350° okay so I want you guys to look at this right here so when you brine look at the color it's because of what I put inside of the you know my my brine is the reason why I look like this but this right here is really really you can see I know some of y'all looking at cuz you know this bird usually be white right so look now we want to just Pat it dry I didn't rinse it or nothing nothing like that I just took it picked up all of the egg corns you know anything else that was on there you know what I mean and so we just get it clean okay so you know I got it patted dry you know what I mean uh to be honest with you you do not have to do that you know what I mean uh you could cuz you're going to need a binder this right here is my poetry seasoning right you guys can take a look on my website this is on here right now you can see it's a blend of uh you know herbs you know a few spices in here that you know you come up with this right but today I'm going to go ahead and then okay let me just show you this this is a compound butter you know when you say compound butter Hey listen it's just butter infused with whatever you want to put in there I do a garlic you know onion powder both of those powders I add just a pinch of salt I put a little pepper in there you know what cuz it makes it as this cooks and melts right I'm not going to be able to get you so you guys can see it but I just run my finger along this and I'm just going to separate the skin from the meat right we just just do this you know why cuz once I get enough space under here I like to put a little compound butter underneath all right so let me bring it this way so I can work and I'll show you in just one [Music] second okay so if you look right here you see how I can run my fingers under here the skin didn't tear or nothing like that you just want to be careful right so you want to come up with this and I got to tell you guys this is great if you guys doing something outside on a grill now I'll take my compound butter you know what I mean and I just get it in here it's okay it's not going to smear the way you think it's going to smear you know what I mean but you just want to rub it you see how you see that that's okay this is going to give that breast some real real good good flavor right we going to do something a little different for the skin but trust me this right here is the way to go okay so look now that we got the compound butter underneath the skin you guys can do it this way too you can smear it on the top there and then go ahead and season it but I don't like doing that cuzz when you see when you put it on like that as the heat you know melts it kind of like takes your seasoning away too right so I'm going to be using my infused olive oil right this right here this is my garlic Infuse right made by branch and Vine don't forget this the holidays folks if we don't never level up we level up for the you know we bring our guest in here right so I'm going to go ahead and just put a little bit of this on here like that just get it all over cuz I'm about to give this bird a massage like never before right you see this right here this is going to help achieve that golden brown that we going to be looking for it you know on the chicken you know don't forget we brind it oh man let me keep my mouth and let me just work this bird now don't forget I talked to you guys about having this poultry seasoning right now I'm going to go ahead you guys can do it how you want to do it as far as your seasoning go but I like to get my P you know my seasoning all on it now I'm going to be doing a twofer on this one you know what I mean but look at that coverage right there you guys can see like a little bit of the color you know what I mean we want to before we tuck everything in we want to make sure we get it on everything I don't know some people like to chew on these uh that'll be your boy too you know what I mean uh but we we doing good right now without having the little holes on the top right okay so once you got it seasoning you know seasoned to the way you like it look I'mma to take these if you guys didn't already know look I take this and I fold it underneath the bottom and just tuck him in right I'm going do the same thing over here now look at the uh Wing that tells me that it need to get a little seasoning on there too right so once you got him tucked in like that let me clean my hands then I'm going to go ahead grab my poultry seasoning right and then we just put a little bit here if you ain't never seen a seasoned bird before now you have now look you got to do this any which way you want to I'm just going to tie these up like that I left them open so I can get seasoning all up in there right so now I just tie these and then we go from [Music] there okay so this is what your bird should look like you know what I mean now we going to monitor cuz we want to wash the color don't forget you putting this out in front of everybody right so if it starts to get too Brown over the top we going to put some foil over the top just build like a little tint just to reflect so we can continue cooking so we want this to be at 165 at the breast when the breasts are done believe me the rest of it is done too so put it in we going to go 1 hour okay folks so now let's go ahead and take this off oh my goodness look at how that look right there now we going to go ahead and drop this in here like this just to see where we at 150 we on our way I'mma check this other [Music] side that's at 168 so what I want to do is I want to pull this out just a little bit cuz what I want to do is I want to turn this around but I want you guys to notice look at the color that right there is a nice bird so we put this back in here like that I'm going go ahead and put my foil back on the top right that's him and I'mma Let It Go for about another 15 minutes and I think she going to be ready okay folks so another 15 minutes let's go ahead and get this out off of there all right I'm going to go ahead and pull it out a little bit you know what I mean now I'm going stick this inside like this oh yeah look at that right there 164 162 it's still going to continue to cook right let's check this other other side that was a little high let's check it back here I'm telling y'all We Ready that's 164 down to three it's going to continue to cook you know why cuz when I take it out check this part out when I take it out I'mma put that tin back on there and I'm going to let it just come to R you know let it cool on its own but we going to let it continue to rise just like you see it okay so look the chicken might be a little small right and this is like obviously this a 12in meat slicer right excellent for like your brisket your ribs you know what I mean and then when you're doing that prime rib you giving it that cut this right here solidifying you put you in the game and if you guys check a look right there look both of them are sign smoking and Grilling with a now I'm going to go ahead and just you know cut me a slice right right here first you see it cut like butter right oh my goodness you see that little M hey did I tell you oh I forgot to say you know I didn't inject right didn't I tell you about Bri you want to see that right there and if you ask me in this part of the breast talk to me folks hey with that being said I'm not going to over talk we about to eat Happy Thanksgiving [Music] y'all I'm trying to have a serious face folks the reason I'm popping my collar is cuz listen so many people are like nude to brining but this is how your turkey would be and obviously that's how your chicken would be and then look I'm going to show you this before I go I like to just let it ooh cuz this what was inside of there I know some of y'all like what and then you know what I'm going to do this for good measure you see how they tear like that and then is this brast not for real but anyway you guys know if you want to have a juicy guaranteed you know a juicy uh bird then the brine is a way to go hey it works good on pork chops too folks hey with that being said let me know down in the comment section below what do you guys think about this is this new to you or tell me your you know your special brand and I'll share mine with y'all now with that being said listen if you're new to my channel don't forget to like smash that subscribe button and tell everybody out here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and guess what folks dip dip and I'm out [Music] [Music] peace