This chicken is so good it is worth the obscenely long bake time.
It is sticky and juicy and everyone will be sucking their fingers for every last drop of spicy goodness.
I always,(you know this is coming, don’t say you didn’t) double the recipe for my family and I suggest you do the same.
Cold chicken makes great salads for the next night’s dinner.
You can also make chicken wraps with honey mustard, romaine lettuce, tomato and red onion slices on whole wheat wraps.
You will need the cellophane oven bags but they are strictly optional.
I use them because frankly kids, I am lazy, and the less mess I have to clean up the happier I am.
You know the saying, “If Mama ain’t happy, ain’t nobody happy.”
So turn up the music, do a little dancin’ around the kitchen and make this chicken with a side of corn on the cob and green beans.
You will need:
1 – large (Reynold’s) oven bag
2 – 2-4 pound chickens
2 – oranges (any kind)
6 – teaspoons kosher salt
4 – teaspoons paprika
2 – teaspoons onion powder
2 – teaspoons garlic powder
2 – teaspoons thyme
1 – teaspoon black pepper
2 – tablespoons brown sugar
Mix spices and brown sugar in a small bowl.
Cut the oranges into quarters.
Rinse and pat dry chickens.
Rub spice mixture inside cavity of chickens and outside.
Stuff each chicken with 4 pieces of the quartered oranges.
Put chickens into oven bag and set into roasting pan.
Put the pan into your fridge and allow to marinade for up to 24 hours.
Cook chicken at 250 F, That is right!
250 F for 4-5 hours.
You can check if chicken is done by inserting a meat thermometer,it should reach 180 F.
Another way is to see if the leg moves easily,kind of like you could pull the bone right out. That way takes a bit of practice.
A third way is to cut into a meaty part of the chicken, if the juices run clear it is done.
Enjoy your chicken.
Happy week ya’ll.
As always Cujo says hi,