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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raosted Chicken DRAFT Recipe

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This recipe for Raosted Chicken DRAFT is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole chicken

juice from 1 lemon
1/4C melted butter or mild/Mediterranean olive oil

2 tsp salt
1/2 tsp paprika
1/4 tsp fresh ground pepper
2 T sugar
Directions:
Directions:
Cover roasting pan with foil. Cut chicken in half lengthwise if roasting 2 halves and preheat oven to 400º or for butt roast using butt roaster - where chicken stands on end with tail side is up - preheat oven to 325º

Combine salt, paprika, ground black pepper and sugar in a separate small bowl.

If using butt roaster, Fill butt roaster with beer, rootbeer, Sierra Mist, Kombucha or balsamic vinegar and oil.

Rub washed and dried chicken inside and out with the lemon juice and butter/oil. Place on foil or greased butt roaster.

Rub salt, paprika, ground black pepper and sugar on outside of chicken.

Bake 30 mins if you chose to cut chicken into 2 halves and then broil till brown basting with the meat juices occasionaly.

Bake 60 mins and check for doneness if you chose to butt roast.

 

 

 

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