2 Tbsp Allspice
2 Tbsp Dried Thyme
2 Tbsp Chipotle Powder
2 Tbsp Chili Powder
2 Tbsp Garlic Powder
2 Tbsp Sugar
1 Tbsp Cayenne Pepper
1 Tbsp Black Pepper
2 tsp Salt
Mix all spices together (I put them in a disposable tupperware with a good lid and shake vigorously).
Preferably the morning you are going to cook them, but at least an hour before cooking, generously rub the surfaces of the chickens with the rub. If you really want to, you can rub it up under the skin, but I'm too lazy for that.
At a minimum, roast them on a foil lined baking sheet. But if you want a complete meal, rough chop some potatoes and carrots (or whatever hearty vegetable you want), mix together with some olive oil and salt, and place the vegetables in a deep sided baking dish. Cover the dish with a wire rack, and cook the chickens on the rack. This way the fat from the chicken drips with the spices onto the veggies and essentially fries them while they roast. SO GOOD.
I cook my chickens on the "convection roast" setting for 15 minutes at 400 and then 45 minutes at 355. Depending on the size of the chickens, you may want to add another 10-15 minutes of roasting time. Also remember to let the chickens cool on the rack for 30 minutes or so, so you don't: (1) burn yourself tearing it down (which I always do); and (2) loose all the juices to the chicken.
These drop a lot of fat, which will spatter and make your oven a wreck-- that's okay, this is what ovens are for.Statistics: Posted by Kyle — Tue Apr 04, 2017 10:23 am
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