What You Need
One whole chicken, preferably free range and all natural (We use Mary's)
A basting brush
A baking sheet
What To Do
Pre-heat oven to 450 degrees F
Poke the breast several times with a knife, this is to prevent the skin from filling with steam while cooking
Rub the entire bird with Somersault
Turn the bird breast side down, and season with Red Dirt
Turn the bird over and season the rest of the chicken
There is no need to rub the Red Dirt into the chicken
Place on a baking sheet and roast at 450 degrees F
After 20 minutes, rotate the baking sheet and baste the entire bird with the oil and drippings from the bird
After 15 additional minutes, baste the entire bird again
After 10 additional minutes, check the internal temperature: you are trying to reach at least 160 degrees F in the breast, and 175 degrees F in the thickest part of the thigh, baste the entire bird
If needed, cook and baste every 5 minutes until you reach the proper internal temperature
Let the bird rest at least 10 minutes before carving
Eat as a main course, and use the leftovers to fix easy meals like tacos, or chicken salad
The bones make a great stock
Eat as Roast Chicken, use to make Soup or a Pot Pie, the possibilities are endless!
Enjoy!