Seasons Oven Roasted Chicken

For years, my go-to method for cooking whole chicken is to boil the chicken with garlic, ginger, and green onions; see my favorite Chicken Rice recipe. I decided to try oven roasted chicken this weekend with the help of Seasons spicy bake mix. I roasted the chicken in the oven with my good old Sur La Table porcelain baker. Basting the chicken every 10 mins was tedious, but the outcome is tender, juicy, and very tasty chicken. I received two thumbs up from everyone at the dinner. Next time, I might try air frying instead. Stay tuned.


  • 1 small young chicken, about 4-5 lbs
  • 1 sachet of Seasons spicy bake mix
  • 2 thumb-size ginger knob, sliced
  • Kitchen twine to tie the chicken
  • Brussel sprouts, broccoli, cauliflower florets, baby carrots to line the baker.
  • Salt and pepper for seasoning the vegetables
  • 4 Tbsp canola oil, divided


  1. Rinse and pat dry chicken with paper towel.
  2. Rub 3/4 sachet of the spicy mix outside and inside the cleaned chicken.   Reserve the remaining 1/4 sachet for the next day.
  3. Stuff the sliced ginger into the chicken and tie the chicken legs with the kitchen twine.
  4. Cover and refrigerate the chicken overnight.
  5. Remove the chicken from the refrigerator half and hour before baking.
  6. Run your fingers under the skin on the chicken breast and spread the remaining 1/4 sachet of seasons mix between the skin and the breast. Let the chicken rest and come to room temperature.
  7. Preheat the oven to 450° F.
  8. Toss the brussel sprouts, broccoli, cauliflower, and carrots in 2 Tbsp of canola oil and sprinkle of salt and pepper. Line the baker with the vegetable in a single layer.
  9. Place the chicken breast-side up over the vegetables and roast in the 450° F oven for 20 minutes. Rotate the baker 180° at the 10 min mark.
  10. Reduce the temperature to 375° F. Brush the skin with oil.
  11. Continue to bake for 50 minutes, rotating the baker and brush every 10 minutes until juice runs clear or the internal temperature on the thickest part of the chicken measures at least 165° F.
  12. Remove from oven and let chicken rest for 10-15 minutes before serving. The skin is crispy, and the meat tender and juicy. The vegetables tastes even better after a nice bath in the chicken juice ;).
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