A whole roasted chicken is one of my favorite things to cook, and I have to admit.. I definitely see the hype about this Mississippi Chicken recipe! This was so good, I made it two weeks in a row 🤤. I put the full details on how I made it below. TIPS: 1. Clean and remove the backbone of the chicken. Then pat dry the skin, and season with the blend of spices listed, specifically under the skin. ( I used a little oil to help the seasoning stick) 2. Sear the chicken skin side down in avocado oil over medium-high heat for 4-5 mins, making sure the skin gets direct contact with the pan for a good sear. Then flip and sear the other side for another 3 mins. 3. Remove the chicken from the pan, and place in an oven safe dish and set aside. 4. In the same pan used to sear the chicken, add the butter, onions, pepperoncinis, and sauté until the onions are translucent. Next add in the flour, allow the flour to cook out for 1-2 mins, then add in the chicken broth and Worcestershire sauce. 5. Season the gravy with fresh thyme, bay leaf, ranch seasoning, black pepper, garlic powder and seasoned salt. Stir and allow the gravy to thicken. 6. Once the gravy has thicken, pour it onto the chicken, making sure the gravy is covered the chicken. Then add in a whole bulb of garlic (the exposed side down) 7. Bake covered on 375 degrees F. for 1hr. Once fully cooked, baste the chicken with the drippings, and broil for another 3-4 mins uncovered until the skin is crispy and golden INGREDIENTS: 1 Whole chicken (Spatchcocked) 1/2 tsp garlic powder 1/2 tbsp onion powder 1/2 tsp smoked paprika 1 tsp black pepper 1 tbsp seasoned salt Avocado oil (for searing the chicken) For gravy: 3 tbsps Unsalted butter 1 small Onion (sliced) 6-9 whole pepperoncini (tsp of juice) 3 tbsps AP Flour 2 cups Chicken stock 1 tsp Worcestershire sauce 1 bay leaf 1 tbsp fresh thyme leaves 1/2 Ranch seasoning packet 1 tsp black pepper 1 tsp garlic powder 1 tsp seasoned salt 1 bulb Garlic (top cut off) #mississippichicken #roastedchicken #chickenrecipe - @theremixkitchen