Best Roasted Chicken On Spanek Vertical Roaster Recipes

Roasted Chicken on Spanek Vertical Roaster image

Provided by Cathy Smith

Categories Roasts

Time 1h20m

Number Of Ingredients 4

Steps:

1. Preheat oven to 450 degrees. Remove giblets and neck from chicken. These can be boiled for make gravy if you wish. Wash and pat dry your chicken.
2. Pour half of the olive oil in your hand and spread over whole chicken. The other half spread on inside. Sprinkle salt, pepper and paprika (or whatever other spices you wish) all over chicken, inside and out.
3. Spray your Spanek vertical roaster with cooking spray and set in a small roasting pan or pyrex dish. Make sure you have at least two inches on each side of roaster for drippings.
4. Place chicken (legs down) on Spanek Vertical Roaster. The top should just poke through the neck cavity. Add 1/4" of water to pan. Place in oven for 15 minutes at the 450 degrees. This is to sear the inside of the bird. After 15 minutes turn temperature to 350 degrees and cook 15 minutes per pound.
5. NOTE: The 15 minutes of searing time in included in the 15 minutes per pound cooking time) Let cool for 10 minutes before you carve.

Vertical-Roasted Chicken with Poultry Rub image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper
1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
2 teaspoons olive oil
Chicken stock, or water
Steamed long-grain white rice, accompaniment
Steamed assorted vegetables, accompaniment

Steps:

Poultry Rub:
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
Chicken:
Preheat the oven to 350 degrees F.
Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.