Roasting Chicken in Pieces

roasted chicken pieces on a pan with celery, carrots, and onions

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5 from 1 vote

Roasting Chicken in Pieces

Savory meat and crisp skin, just what you want in a roasted chicken.

Prep Time10

Cook Time40

resting time with rub (optional)8

Total Time8 50

Course: Dinner, Main Course, Make-ahead

Cuisine: American

Servings:

Calories: 37kcal

Author: Judy Purcell

Ingredients

1 (4 pound) chicken , or equal amount of bone-in pieces

Seasoning Rub

1 tablespoon sea salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons coconut palm sugar -- or brown sugar
1 teaspoons smoked paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 large sweet yellow onion coarsely chopped
2 large celery stalks coarsely chopped
2 large carrots coarsely chopped

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Instructions

Prep the Chicken for Roasting

Prep the chicken by removing any giblets from the cavity of the bird. Cut the chicken into 7 pieces to include 2 leg & thigh quarters, 2 breast halves, 2 wings, and 1 back, or use ready-cut pieces of bone-in chicken (up to 4 lbs).
Trim the wingtips from the wings and place them in a freezer bag with the back to make chicken stock at a later time.
Mix the salt, pepper, sugar, paprika, granulated onion, and garlic in a small bowl. Using your fingers, rub the seasoning over the pieces of chicken on all sides, using all of the seasonings. Place chicken pieces on a rimmed baking sheet pan, cover with plastic wrap and refrigerate (optional) for 8-24 hours if time allows, or continue to the next step and bake.

Baking the Chicken

Heat oven to 400°F. (If the chicken is allowed to rest with the seasonings on it in the fridge, remove it from the refrigerator 1 hour before baking to allow to come to room temperature or add a few minutes to the baking time.)
Arrange the chopped vegetables on a rimmed baking sheet to form a layer just under the chicken. Lay chicken pieces on top of the vegetables, skin-side up.
Bake for 40 to 50 minutes or until the thickest part of the breast reaches 160°F and the thighs are at 175°F, using an instant-read thermometer. Since the breast and legs have been separated, pieces that reach the desired temperature can be removed while others finish cooking.
Once the chicken pieces are done, remove from the oven and transfer to a cutting board to rest for 10-15 minutes.
Once cooled, transfer the vegetables and all the pan juices to the bag with the back and wingtips for making stock (if not making stock right away, simply store this bag in the freezer until ready to use).

Notes

Once the seasoning has been rubbed on the chicken, it can rest in the refrigerator for up to 2 days allowing the chicken to become more flavorful and retain moisture while baking (even 2-3 hours is helpful). However, you can slide it directly in the oven with good results.

One 4-pound roasted chicken yields about 5 cups of shredded meat which can be used in enchiladas, soups, quesadillas, pot pie, sandwiches, salads, etc. When buying chicken pieces instead of whole pieces, 4 lbs will equal the approximate weight of a whole roasting chicken.

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