Spice Rub Perdue Roasted Chicken Recipes

SPICE RUB PERDUE ROASTED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F.
• 2. Blend spices in a small bowl or dish, then sprinkle liberally on inside cavity, & on outside between wings and legs & on back side. Tuck wings after seasoning.
• 3. In a large roasting pan add a cooking rack, then spray generously with non stick cooking spray. Position roaster on rack and fill cavity with onions, garlic and quartered fruit. Place in preheated oven. SPRAY TOP OF ROASTER WITH NON STICK COOKING SPRAY. Bake for about 3 hours depending on the size of your roaster. Or until the POP UP TIMER IN THE ROASTER, POPS UP TO INDICATE THAT THE ROASTER IS DONE.
• 4. Remove from oven, Pour juices into a small sauce pan and make gravy. Let rest at least 10 minutes before carving to serve. Serve with your favorite side items, potatoes, green Beans or Stuffing with Cranberry Sauce.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

ROAST CHICKEN SPICE RUB

Steps:

• Mix all ingredients in a small bowl.
• For roast chicken rub with olive oil them massage in spice mix.
• For chicken thighs or breast coat pieces in spice mix and massage inches.
• Cook as desired and enjoy.

SPICE RUBBED ROAST CHICKEN

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

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.

CHICKEN SPICE RUB

Steps:

• Mix all ingredients in a bowl.
• Rub all over chicken.
• Refrigerate chicken for at least one hour or preferably overnight.
• Grill or bake as usual.
• Enough spice for one large chicken, 4 large chicken breasts on the bone or 2 cornish hens.