Vertical-Roasted Chicken with Poultry Rub (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Poultry Rub:
2. In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
3. Chicken:
4. Preheat the oven to 350 degrees F.
5. 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.
6. 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.
7. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
8. To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.
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