Sarah's Dry Rubbed Chicken Recipe Reviews - (Pg. 4)
Reviewed: Dec. 5, 2010
Just a note from the creator of this recipe: It was edited to recommend cooking it for two hours or until 180 degrees. This is not the way I would advise. One rotisserie-sized chicken should not take any longer than 1 1/2 hours, at most. Also, the temperature will continue to rise with resting. Feel free to cook the chicken in your normal fashion, the recipe cook times here are obviously on the cautious side! :) PS- This recipe can also be used on chicken breasts or pieces, and should make enough to be used more than once, depending on the size of the bird or how many pieces used.
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Photo by Sarah

Cooking Level: Expert

Reviewed: Dec. 3, 2010
I really enjoyed this. I have never actually roasted a whole chicken before so this was a big step for me. I didn't have all the ingredients (celery seed) but it tasted great. What I did differently...added a little olive oil to the skin and then roasted it at 450 for 15' to crisp the top and then at 350 for the duration which was about an hour and a half. It turned out very moist and very tasty. There were nice juices on the bottom of the pan that would make a righteous gravy. Will definitely do again.
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Reviewed: Nov. 27, 2010
This kind of chiken I serve each Friday dinner to my children and grandchildren...:) I just omit the onion, I refrigerate it for nearly 8 hours, bake it in in a pre heated 375 F hot oven for ONLY 1 1/4 hours, it come crispy and so moist , not dry at all. Baste once during the baking. Instead of whole chicken I use only the lower parts of the chicken. ( leg and thigh) Enjoy.
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Photo by Rinap

Cooking Level: Expert

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