Oven-Baked, Best Ever, Juiciest Chicken

Submitted by Chef TraceyMae

"This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!"

 

• Ready In: 2hrs 25mins
• Ingredients: 10
• Serves: 8

ingredients

• 10 cups cold water
• 2 cups golden brown sugar, packed
• 1 tablespoon coarse salt (like Sea Salt)
• 2 (3 1/2-4 lb) roasting chickens, halved lengthwise
• 1 cup barbecue sauce

• DRY SEASONING RUB

• 3 tablespoons fresh coarse ground black pepper
• 3 tablespoons dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons salt
• 1 teaspoon cayenne pepper

directions

1. Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
2. Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
3. Cover and refrigerate overnight.
4. Preheat oven to 300 degrees.
5. Drain chicken and pat dry.
6. Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
7. Brush each half with 2 tablespoons barbecue sauce.
8. Sprinkle with 1-1/4 teaspoon of Rub.
9. Turn halves over and repeat.
10. Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
11. THIS IS WORTH THE EFFORT!
12. If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.

Reviews

[Leslie]

This chicken recipe is probably one of the best recipes I've ever tried! Very easy and delivers a moist and delicious chicken. I finished mine off in the convection oven so the skin would crisp up, but otherwise made as directed. Thanks for a delicious dish! Made for Aussie Swap :)

 

[MyCookiesCrumble]

This chicken is succulent and delicious! A new favorite round here!

 

[Chef on the coast]

This was amazing! I had chicken I was going to use for this but it went bad before I discovered the error. So - I threw frozen chicken breasts and legs in the marinade in the fridge overnight. As for the rub - I cut it down to 1/3 of what you specify. It was the perfect amount. I should have saved the extra - but threw it out then realized my mistake. :) DH thought this was so yummy! We had this with salad and wild rice. Thanks for sharing! Made for the June 2009 Aussie/NZ recipe swap.

 

[I'mPat]

Succulent and full of flavour- the only complaint from the DH the skin wasn't crispy. I used 2 small chicken (weight just over 1k {2.2lb} each), halved them and followed instructions. This is definately worth trying if you want a moist roast chicken (without crispy skin), enjoyed by all. Thank you Chef TraceyMae, made for Recipe Swap #17 June 2008. UPDATE for lunch thinly sliced breast meat, with crispy lettuces, grated carrot, diced cucumber and onion with a touch of mayo wrapped in mountain bread for lunch - heaven.

 

[Sharlene~W]

I can't rave about this chicken enough. It was so succulent and flavorful I couldn't stop eating it (and that was before I served it to my family). I selected this for a Zaar tag dinner and served with Recipe #208206 and Recipe #170112. Highly recommended!