Buffalo Roast Chicken

If you love spicy Buffalo chicken wings but are looking for a more substantial version, you’ll love this zesty whole roast chicken infused with Buffalo wing zing. Any brand of one of the bottled Buffalo wing marinades work perfectly for this, but we particularly like the Lawry’s brand. The overnight marinating is quick brine that results in a juicy, flavorful chicken.

If you’re lucky, you’ll have some leftovers. I remove the meat from the bones and chop it finely. Then toss with a bit of minced celery and a dressing made with mayo mixed with blue cheese dressing. It’s a nice twist on the usual chicken salad and is outstanding on crackers or as a sandwich filling.

Buffalo Roast Chicken
1 whole fresh chicken
1-2 teaspoons seasoned salt
1 bottle Buffalo wing marinade

The night before, rinse and dry the chicken well with paper towels, removing any excess fat around the cavity opening.

Sprinkle the chicken generously with the seasoned salt, inside and out. Place the chicken in a large ziploc bag large enough to hold the bird and pour ½ of the bottle of marinade over the chicken. Seal the bag and rotate the bag to make sure the marinade reaches all of the bird.

To roast the bird, remove it from the ziploc bag and place the bird on a rack in a roasting pan. Tie the legs together with kitchen twine to help the chicken roast evenly. Roast in a 325 degree oven for approx. 90 minutes, or until the internal temperature taken in the thickest part of the thigh reaches 165 degrees, generously basting occasionally with the remaining bottled marinade.

Remove from the oven and let the chicken rest for 10-15 minutes before carving.

  1. whoa, that’s one bad chicken, know it taste as great as it looks

  2. What a wonderful sounding and looking meal. The bonus of the chicken salad with the left over chicken sounds delicious also.

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