Kevin "Mr. Wonderful" O'Leary makes his perfect chicken recipe

Kevin O'Leary, also known as "Mr. Wonderful" is a "Shark Tank" investor, entrepreneur and TV personality. Mr. Wonderful also has a passion for cooking and cuisine. He drops by "GMA3" to share his perfect chicken recipe.

Roasted Chicken Ingredients:

4-5 lb whole chicken

1-2 Tbsp italian seasoning (dried thyme, basil, oregano, marjoram and rosemary)

2 Tbsp olive oil

1-2 tsp kosher salt

Fresh ground black pepper

1 onion, peeled and quartered

Chicken Rub

2 cloves garlic, minced

2 tsp kosher salt

1 lemon, zested and quartered

2 Tbsp olive oil

2 Tbsp italian seasoning blend (dried thyme, basil, oregano, marjoram and rosemary)

Freshly ground pepper

Instructions:

Chicken rub

Add salt and garlic to a mortar and pestle or smash together on a cutting board and mash to create a paste

Add paste to a bowl and add the juice of ¼ of a lemon, lemon zest, 2 tablespoons of italian seasoning, olive oil, salt and pepper

Dry brine the Chicken

Remove the organ pack from the chicken, rinse and pat down the chicken with paper towels inside and out.

Loosen skin by gently sliding your fingers under the chicken skin on the breasts and legs.

Evenly spread the chicken rub under the skin as far as you can reach and try not to tear any of the skin.

Ideally this should be done the night before or a few hours before cooking the chicken to allow the rub to penetrate the chicken meat and allowing the skin to air dry

When allowing the chicken to dry brine overnight or a few hours before cooking, leave uncovered in the refrigerator. Do not be alarmed if the chicken looks emaciated when allowed to air dry in the fridge. The more dry the skin is, the crispier it will get.

If time does not allow for the last two steps then the rub can be applied under the skin right before cooking.

Roasting the Chicken

Preheat oven to 375 degrees

Stuff the chicken with the quartered lemon and onion

Truss the chicken with the Turbo Trusser

Rub the chicken with olive oil

Sprinkle the italian seasoning, salt and pepper on the entire chicken

Place on a lightly greased roasting pan with a roasting rack

Place the chicken in the oven on the center rack

Roast for 1.25- 1.5 hours or until the chicken has reached 165 degrees in the deepest part of the breast by using an instant read thermometer

Chicken Tips

For a super crispy skin, spritz the chicken with olive oil or clarified butter 2-3 times while roasting.

For even browning, rotate the chicken 2-3 times

Greek Lemon Rice Ingredients:

2 cups long grain rice (uncooked, and rinsed)

1 Medium onion, small dice

2 cloves garlic, minced

½ cup orzo pasta

2 Lemons juiced

Zest of 1 lemon

2 cups chicken stock (preferably homemade), or low sodium chicken broth

Salt to taste

¼-⅓ cup of fresh chopped parsley

2-3 Tbsp fresh chopped dill

Directions:

In a medium preheated saucepan on medium heat

Add 2 Tbsp olive oil

Add onion and saute for 1-2 minutes

Add garlic and cook until fragrant and onion is translucent

Add orzo and stir to combine and toast for 1 minute

Add rinsed rice and stir to combine for 1 minute

Stir in chicken stock and lemon juice

Cover and bring to a boil, once boiling turn down to a light simmer

Cook for approximately 20 minutes or until rice is tender

Remove from heat and let rest covered for 10 minutes

With a fork, stir in fresh parsley and dill

Serve

Asparagus Ingredients:

1-2 bunches asparagus (depending on if thick or thin)

2-3 Tbsp olive oil

Salt and pepper to taste

Directions:

Wash asparagus and cut bottoms off where it starts to be tender

Lay asparagus on foil lined baking sheet

Coat asparagus with olive oil

Add salt and pepper and with toss with your hands until asparagus is evenly coated

Bake asparagus uncovered at 350 degrees for for 15-20 minutes

Serve

Tips for Rice and Asparagus

If Asparagus is thin then the cooking time may be less. Check at 10 minutes for tenderness

For fluffy rice it needs to be rinsed

To rinse the rice, add to a bowl and let soak 15-20 minutes with cold water at least 1 inch above rice or use a rice washer and rinse until water is no longer cloudy

Strain rice using a fine mesh strainer

When cooking rice, after 15 minutes if rice is not tender and liquid is almost evaporated add ¼ cup of warm chicken stock to complete cooking