Seasoned Roaster Oven Chicken Recipes

SEASONED OVEN-ROASTED CHICKEN

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish.
• Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

CHICKEN SEASONING RECIPE (FOR ROASTED OR ROTISSERIE CHICKEN)

Steps:

• Mix all ingredients together in a small bowl.Store excess in an airtight container.

SEASONED ROASTER OVEN CHICKEN

Steps:

• Preheat roaster to 450 degrees.
• In small bowl, combine butter, salt, pepper, poultry seasoning, lemon juice, lemon zest.
• Rub mixture between skin and meat and over the skin of the chicken.
• Stuff chicken with quartered lemon and onion.
• Put chicken in roaster and cook at 450 for 15 minutes to crisp the skin.
• After 15 minutes, reduce heat to 350 degrees and cook for an additional hour (or until chicken temperature is 170 degrees when tested with meat thermometer in the breast).
• Extra tip - Save the drippings to make a sauce or chicken stock.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

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.