Ev's Roast Chicken

Submitted by evelynathens

"For all of you familiar with Mimi's Sticky Chicken, the technique in this recipe will ring a bell. It is a great way to roast a yummy bird when you have to be away from home for a while. This is my rendition."

 

• Ready In: 5hrs 15mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 1⁄2 teaspoons dried oregano
• 1⁄2 teaspoon dried rosemary (crumbled between your fingers)
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1⁄8 teaspoon pepper
• 1 teaspoon sugar
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon dehydrated garlic granules
• 1 teaspoon dehydrated onion powder
• 1⁄2 lemon, juice of
• 2 tablespoons olive oil
• 1 roasting chicken

directions

1. Combine all seasoning ingredients into a paste or zap together in a little blender.
2. Wash chicken and pat dry.
3. Rub inside and out with this paste and put in a ziploc bag to marinate overnight (mine marinated a total of about 15 hours).
4. Preheat oven to 125 Centrigrade (250 fahrenheit).
5. Place chicken in pan, breast side down and roast (not exactly the word!) for 5 hours.
6. If you like, turn breast side up to crisp skin for last 45 minutes.
7. I didn't baste this at all as I was away from home all the time it was cooking.
8. It was juicy and tender!

Reviews

[Northwest Lynnie]

The seasoning mixture in this recipe is "spot on". Instead of using regular paprika, I used Spanish smoked paprika (also known as sweet smoked paprika and pimenton), which added another dimension of flavor. I only had garlic and onion powders on hand, so I used them instead of fresh or granules. At home during the cooking time, I was surprised by how each ingredient's fragrance filled the kitchen at different times. I was also surprised by the amount of liquid and fat that rendered out of the chicken, and was glad I had cooked it in a 9x13 pan. The end result was moist, succulent and delicious, and I really appreciated the ease of preparation. There were leftovers, so I found that most of what rendered from the chicken were juices which jellied when refrigerated and which made it easy to remove the TBSP of fat that remained. Thank you for sharing your creation, Ev!

 

[CobraLimes]

Sensational marinade with remarkable results. This is such a simple concept, but the taste and ease of preparation makes this a true winner. I bumped the oven up to 300 degrees F and roasted for about 4 hours. This is a lazy (wo)man's dream come true. Thanks, evelyn/athens, if this is any indication of your cooking expertise, I'll be amassing your other recipes in my cookbooks.

 

[Geema]

This long, slow roasting method turns a humble bird into something glorious. Creating the marinade paste was quick and simple, as was rubbing it on the chicken. I followed Evelyn's recipe and directions exactly which were clear and easy to follow. After 5 hours away from home, I returned to the most heavenly aroma and a delectable meal. Great recipe Evelyn, thanks.

 

[Sassy Syrah]

Evelyn, we loved this! I cooked it firstly in a slow cooker for too long so it was dry. I think to do this successfully, you would need to be home to watch it. (Maybe it only needed 5 hours) The second time, it came out so moist and tender, I believe the lemon juice contributed, as I often stuff my chicken with lemon halves. We enjoyed the flavours and it took 5 minutes to put together. I can't praise it enough. I did add some chilli flakes the second time and liked it. Simon's words were "It looks just like store bought chicken".. Don't be offended, that's just the way he is :-)

 

[Sharon123]

I loved the taste of the seasonings! I used this on chicken, the slow cooking made this fall apart tender! I used the rub on salmon, it was good too! Thanks evelyn! I definetaly will be cooking this again.