Oven-Baked, Best Ever, Juiciest Chicken
"This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!"
photo by Baby Kato
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 10 cups cold water
- 2 cups golden brown sugar, packed
- 1 tablespoon coarse salt (like Sea Salt)
- 2 (3 1/2-4 lb) roasting chickens, halved lengthwise
- 1 cup barbecue sauce
-
DRY SEASONING RUB
- 3 tablespoons fresh coarse ground black pepper
- 3 tablespoons dark brown sugar
- 3 tablespoons paprika
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
directions
- Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
- Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
- Cover and refrigerate overnight.
- Preheat oven to 300 degrees.
- Drain chicken and pat dry.
- Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
- Brush each half with 2 tablespoons barbecue sauce.
- Sprinkle with 1-1/4 teaspoon of Rub.
- Turn halves over and repeat.
- Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
- THIS IS WORTH THE EFFORT!
- If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.
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Reviews
-
This chicken recipe is probably one of the best recipes I've ever tried! Very easy and delivers a moist and delicious chicken. I finished mine off in the convection oven so the skin would crisp up, but otherwise made as directed. Thanks for a delicious dish! Made for Aussie Swap :) -
This chicken is succulent and delicious! A new favorite round here! -
This was amazing! I had chicken I was going to use for this but it went bad before I discovered the error. So - I threw frozen chicken breasts and legs in the marinade in the fridge overnight. As for the rub - I cut it down to 1/3 of what you specify. It was the perfect amount. I should have saved the extra - but threw it out then realized my mistake. :) DH thought this was so yummy! We had this with salad and wild rice. Thanks for sharing! Made for the June 2009 Aussie/NZ recipe swap. -
Succulent and full of flavour- the only complaint from the DH the skin wasn't crispy. I used 2 small chicken (weight just over 1k {2.2lb} each), halved them and followed instructions. This is definately worth trying if you want a moist roast chicken (without crispy skin), enjoyed by all. Thank you Chef TraceyMae, made for Recipe Swap #17 June 2008. UPDATE for lunch thinly sliced breast meat, with crispy lettuces, grated carrot, diced cucumber and onion with a touch of mayo wrapped in mountain bread for lunch - heaven. -
I can't rave about this chicken enough. It was so succulent and flavorful I couldn't stop eating it (and that was before I served it to my family). I selected this for a Zaar tag dinner and served with Recipe #208206 and Recipe #170112. Highly recommended!
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RECIPE SUBMITTED BY
Chef TraceyMae
Elk Grove, 43
<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
