Spice Rub Perdue Roasted Chicken
|Categories:||Chicken, Other Main Dishes|
|Keywords:||moist, tender, juicy, Succulent|
|Serves:||6 or more depending on portion size|
|1 lg||perdue roaster 7 1/2-8 pounds, washed patted dry & giblets removed|
|1 tsp||dried thyme|
|1 Tbsp||each dry mustard, coarse black pepper,garlic powder, onion powder, paprika, kosher salt, dried parsley|
|1||each, apple, lemon, orange, onion, quartered|
|non stick cooking spray|
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DirectionsPREHEAT OVEN TO 350 DEGREES F.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.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.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.