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spice rub perdue roasted chicken

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

For me in most cases, dinner is always based on sale items at the grocery store. This meal was no exception. Perdue Roasters were buy one get one FREE.Double Pac Stove top Stuffing was half price, & these items created a perfect menu idea. Had Cranberry sauce left from the holiday. Took the drippings from the roaster and made the gravy. Perdue Roasters can be very simple to make with this recipe. The perfect blend of herbs & spices, with the addition of garlic, lemon, orange, & apple wedges, stuffed in the cavity creates a perfectly roasted chicken. It is moist, tender, juicy & tasty

(2 ratings)
yield 6 or more depending on portion size
prep time 10 Min
cook time 3 Hr
method Bake

Ingredients For spice rub perdue roasted chicken

  • 1 lg
    perdue roaster 7 1/2-8 pounds, washed patted dry & giblets removed
  • 1 tsp
    dried thyme
  • 1 Tbsp
    each dry mustard, coarse black pepper,garlic powder, onion powder, paprika, kosher salt, dried parsley
  • 4-5 clove
    garlic
  • 1
    each, apple, lemon, orange, onion, quartered
  • non stick cooking spray

How To Make spice rub perdue roasted chicken

  • 1
    PREHEAT OVEN TO 350 DEGREES F.
  • 2
    Blend spices in a small bowl or dish, then sprinkle liberally on inside cavity, & on outside between wings and legs & on back side. Tuck wings after seasoning.
  • 3
    In a large roasting pan add a cooking rack, then spray generously with non stick cooking spray. Position roaster on rack and fill cavity with onions, garlic and quartered fruit. Place in preheated oven. SPRAY TOP OF ROASTER WITH NON STICK COOKING SPRAY. Bake for about 3 hours depending on the size of your roaster. Or until the POP UP TIMER IN THE ROASTER, POPS UP TO INDICATE THAT THE ROASTER IS DONE.
  • 4
    Remove from oven, Pour juices into a small sauce pan and make gravy. Let rest at least 10 minutes before carving to serve. Serve with your favorite side items, potatoes, green Beans or Stuffing with Cranberry Sauce.
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