Buffalo Sauce Roasted Chicken
Sprinkle salt over your whole chicken—inside and out!
1
Stuff the inside with an onion and a lemon, both cut in half. Tie the legs together.
2
Add in onions and carrots, drizzle with olive oil and some black pepper. Put in a 425* oven for half an hour.
3
After half an hour, take your chicken out, and baste with the juices that have accumulated.
4
Add a half cup of Frank’s hot sauce to a pot, along with a few tablespoons of Golden Syrup.
5
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Next, sprinkle in some Ranch seasoning.
6
Give it a good mix over low heat, until just combined.
7
Paint your bird with the sauce. Do this a few times, until all the sauce is gone, and the bird is golden brown and shining.
8
Look at that shine! Take directly to the table, and serve!
9
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