Two for Tuesday's Oven Roasted BBQ Spice Rubbed Whole Chicken with Parsley and Dill Steamed New Potatoes

If you visited me last week for the "All American Apple Pie" entry, then you are familiar with the "Real Food Revolution".  If not, by all means, have a look or hop over to see Girlichef, Health Food Lover, A Moderate Life, or BethStedman.com for all of the details! All blog entries will post to all four sites, so you are bound to meet other like minded real food peeps too!

My entry for this week's Two for Tuesday's Real Food Blog Carnival is this Oven Roasted BBQ Spice Rubbed Whole Chicken with Parsley and Dill Steamed New Potatoes.  A very simple meal in it's preparation and in it's ingredients, but most times, as in this case, simple is best.  The buttery textured, gently steamed, freshly picked new potatoes are brought to life with a lively last minute addition of torn parlsey and chopped dill.  Similarly, a basic oven roasted chicken was easily transformed from boring and bland to a memorable meal with the addition of a home made BBQ spice rub. 

 

Real food, made real easy, to taste real good!   

 

Dill and Parsley Steamed New Potatoes

2 pounds red potatoes, washed but not peeled

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons coarse sea salt

fresh ground pepper

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

Into a large heavy bottomed dutch oven or sauce pot, place the potatoes, olive oil, butter and salt.  Turn the burner to low, cover with a lid and let the potatoes cook for about 20-30 minutes.  Shake the pot every so often so insure even cooking.  When the potatoes are tender when pierced with a knife, turn off the heat, cover and let steam for 5-10 more minutes.  Just before serving, toss with the chopped fresh herbs, a fresh sprinkle of coarse salt and grind of pepper. 

 

Oven Roasted BBQ Spice Rubbed Whole Chicken

1 whole fresh, free-range, grain fed chicken (mine was 4.3 lbs)

1/4 cup BBQ Spice Rub (recipe to follow)

drizzle of canola oil

 

Preheat oven to 375 degrees.  Carefully, unwrap the chicken, remove the gizzard packet from the cavity and discard.  Rinse the chicken with cold water inside and out and pat dry.  Place the chicken in a shallow baking dish on top of a baking rack.  Season liberally with the BBQ spice rub, massaging it into the chicken with a little bit of canola oil.  Roast for approximately 1 hr. (depending on the size of the chicken) or until an instant read thermometer reaches 170 degrees when inserted into the thigh.  Let rest for approximately 20 minutes before carving and enjoying!

 

 

 

BBQ Spice Rub   

1 tablespoon sweet Hungarian paprika

1 teaspoon hickory smoked sea salt

1 teaspoon chile powder (mine is a combo. of ancho and chipotle)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspooon dried oregano

1 tablespoon brown sugar

1/2 teaspoon black pepper

1/2 teaspoon cayanne pepper

In a mixing bowl add all ingredients and stir to combine.  Spice rub can be stored in an airtight container for several months.