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RECIPES
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Spanish Style Rotisserie Chicken
Servings: 6
4 pounds whole chicken (4 to 4 1/2 pounds)
1 tablespoon cooking oil (such as olive, vegetable, or
canola)
3 tablespoons SCW Spanish Style Spice Rub
Rinse chicken with cold water; pat dry with paper
towels. Rub olive oil over entire surface of chicken.
Sprinkle SCW Spanish Style Spice Rub over outside and
inside cavity of chicken. Spray 13 × 9 × 2-inch baking
dish* with nonstick vegetable spray; add chicken,
breast-side-up. Roast in 400ºF oven until meat is no
longer pink and juices run clear (170º- 175ºF at
thickest joint), about 60 to 70 minutes. Let stand 10
minutes before carving.
Notes: *Loosely 'crunch up' some foil in dish around
chicken to keep grease from splattering in oven. Also,
elevate chicken on cooling rack in dish to help brown
bottom of chicken.You
can order our Spanish Style Rub from our "Products" link
on the left
Item
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