Rotisserie Style Roasted Chicken Pieces Recipes
ROAST STICKY CHICKEN-ROTISSERIE STYLE
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 Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
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, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
ROTISSERIE STYLE ROASTED CHICKEN PIECES
These Rotisserie Style Chicken Pieces have crispy skin, delicious moist meat and are so simple you can just throw them in the oven and forget about them. Serve these roasted chicken pieces with potatoes or fries and slaw for a simple midweek meal that the kids will love!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 45m
Number Of Ingredients 8
Steps:
- Pour the olive oil into a large zip lock bag and then add the chicken seasoning, celery salt, mustard powder and brown sugar.
- Smoosh it all about until you have a thick paste.
- Add the chicken pieces and squish and squash them into the paste. Seal the bag and keep in the fridge until you are ready to cook.
- Pre-heat the oven to 180ºC/350ºF.
- Empty the chicken pieces into a large roasting tin and arrange so you have a single layer.
- Sprinkle over the sea salt and roast for 40 minutes until the skin is crispy and the chicken is almost falling from the bone.
- Garnish with fresh parsley to serve.
Nutrition Facts : Calories 367 kcal, Carbohydrate 1 g, Protein 35 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 186 mg, Sodium 986 mg, ServingSize 1 serving
ROTISSERIE-STYLE CHICKEN
My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
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