ROAST CHICKEN SEASONING RECIPES

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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

ROAST CHICKEN & ROOTS RECIPE - BBC GOOD FOOD



Roast chicken & roots recipe - BBC Good Food image

This one-tray, vibrant and veg-heavy roast chicken dish provides four of your five-a-day

Provided by Justine Pattison

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 10

1.6kg whole chicken
zest and juice 1 lemon
2 tbsp cold-pressed rapeseed oil
4-5 thyme sprigs , leaves roughly chopped
500g butternut squash , cut into chunks
300g carrots , cut into chunks
300g parsnips , peeled and cut into long batons
1 medium red onion , cut into thin wedges
1 garlic bulb , cloves separated
100g baby spinach leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken in a large roasting tin. Remove any trussing elastic and re-tie the chicken’s legs with string, if you like. Rub the lemon juice into the chicken, then rub in 1 tbsp of the oil and sprinkle with the thyme and plenty of seasoning. Roast for 25 mins.
  • Mix the squash, carrots, parnsips and onion in a bowl with the remaining oil, lemon zest and plenty of ground black pepper, and toss together well.
  • Take the chicken out of the oven and put on a plate. Scatter the vegetables into the tin, nestling the garlic cloves underneath, then put the chicken on top. Return to the oven for a further 45 mins, turning the veg after 20 mins until the chicken is cooked and the vegetables are tender and lightly browned.
  • Take the chicken out and place on a warmed platter. Cover with foil and leave to rest for 10 mins. Cook the spinach in a saucepan with a drizzle of water, and season with black pepper. Scatter the vegetables around the chicken and serve with the spinach. Squeeze the garlic out of the skins and smear over the chicken, if you like.

Nutrition Facts : Calories 524 calories, FatContent 24 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.5 milligram of sodium

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