Sunday, August 23, 2009

Juicy Rotisserie Style Chicken

I combined a couple of different recipes for this Roasted Chicken. I have made it several times, and every time, I can't believe how juicy and tender the meat always is!

Even the next day leftovers for chicken sandwiches are moist and delicious!


1-2 teaspoons salt (I omit this)
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup margarine, divided
celery, onion, or lemon

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine all spices.

Place rinsed and dried chicken (giblets removed!) in a roasting pan, and season generously inside and out with spice mixture. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.

Stuff the chicken cavity with (whatever you have on hand: 3-4 celery stalks, cut into chunks; whole onion, quartered; or a lemon, halved)

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

The last time I made this, I used an oven roasting bag and threw in some quartered potatoes. I also made another loaf of Light Oat Bread. Yummmy meal!

Recommend: YES

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Lisa Anne said...

Just visiting from SITS. OMG this looks so good. I so want to try to cook this, it will help mne prepare for my first Thanksgiving and possibly not burn the turkey or under cook it.

Mel said...

This looks delicious! I love trying new things when it comes to stuffing chickens; I especially like the taste that lemons or apples give.:) I'm going to have to try your recipe for oat bread; it looks delicious too! You need your own show on the Food Network.:) Seriously....Creative Cooking for Busy Moms.:)

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