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TOPIC: Coe's Roast Chicken

Cassi

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Posts: 1153

Date: Fri Apr 22 2:30 PM, 2005

Coe's Roast Chicken	Permalink

Coe's Roast Chicken I make this almost every week. I use the rotisserie, but it's great made in a roasting pan too. Very low in fat (if you don't eat the skin...but honestly...that's the best part) and it's so incredibly moist because of the olive oil (which is a "good" fat) and the lemon. Hope you try it. 1 2-3lb frying chicken 1 lemon (washed and cut in half) 1 Tbsp olive oil 2 cloves of garlic, smashed (no need to peel) House Seasoning (1 1/2 tsp salt, 1/2 tsp lawrey's seasoning salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp. onion powder, 2 tsp Italian seasoning, 2 tsp. paprika, 1 TBSP Barbeque seasoning...combine well and set aside) Preheat oven to 350F or use rotisserie...set timer for 1 hour 45 mins after putting chicken in rotisserie. If smoking chicken on an outdoor smoker, smoke for approx 4 hours. After chicken is washed well, pat dry on paper towels. Rub with olive oil, inside and out. Sprinkle some of the seasoning inside of chicken and rub it into the cavity. Cut lemon in half and squeeze the juice from one half into the chicken cavity and the other half over the chicken. Rub it in. Rub the rest of the seasoning into the chicken. Stuff the lemon halves and garlic cloves inside the chicken. If using roasting pan, set on a rack in a large roaster and bake, covered for 1 hour. Remove cover and let chicken contiue to cook for 30-40 minutes longer, basting every 15 minutes, or until chicken is browned and juices run clear. If using rotisserie you must tie the chicken up with kitchen twine. Serves 4-6 __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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