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Sunday Roast Chicken with 2nd Street & Savory

A whole bird rubbed deep, roasted slow, pulled apart at the table while the skin is still crackling. Everyone leans back in their chair before the plates get cleared.

1 Hr 30 Mins

Easy

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  • 1 whole chicken (3.5–4 lb), patted very dry
  • 3 tbsp 2nd Street & Savory Buttery Roasted Chicken Umami Rub
  • 2 tbsp olive oil or softened butter
  • 1 lemon, halved
  • 4 garlic cloves, smashed
  • A few sprigs fresh thyme or rosemary (optional)
  1. Heat the oven to 425°F. Pat the chicken bone-dry inside and out — wet skin won't crisp.
  2. Rub the bird all over with olive oil. Apply 2nd Street & Savory generously, working it under the skin where you can reach.
  3. Stuff the cavity with lemon, garlic, and herbs.
  4. Place breast-up on a rack in a roasting pan. Roast 60–75 minutes, until juices run clear and the thigh reads 165°F.
  5. Rest 10 minutes before carving. The rub should have lacquered into a dark, glossy crust.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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