ELECTRIC ROASTER CHICKEN RECIPES

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More about "electric roaster chicken recipes"

ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES



Roast Sticky Chicken-Rotisserie Style Recipe | Allrecipes image

Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!

Provided by Sue Rogers

Categories     Whole Chicken

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 2 whole (4 pound) chickens

Number Of Ingredients 10

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Steps:

  • In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Nutrition Facts : Calories 585.7 calories, CarbohydrateContent 3.7 g, CholesterolContent 194.1 mg, FatContent 34.3 g, FiberContent 0.9 g, ProteinContent 61.7 g, SaturatedFatContent 9.6 g, SodiumContent 1350.8 mg, SugarContent 1.4 g

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ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES
This chicken was fantastic! I left out the cayenne since I didn't have any, but this was "peppery" enough without it. I used a roaster that holds the chicken upright in the oven so the skin stays crispy on all sides. I basted it occassionally, and the result was a moist chicken …
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