03-11-2005, 05:36 AM
Roast Chicken Seasoning
1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs. Dash original blend
Mix all ingredients. Store in a covered container.
Roast Chicken
1 (6 pound) roasting chicken
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup Roast Chicken Seasoning
Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375 degrees F. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.
Yields 6 to 8 servings.
1/2 cup kosher salt
1/2 cup paprika
1/2 cup lemon pepper
1/2 cup Mrs. Dash original blend
Mix all ingredients. Store in a covered container.
Roast Chicken
1 (6 pound) roasting chicken
2 (16 ounce) bottles Italian dressing
1 (8 ounce) bottle lemon juice
1/3 cup Roast Chicken Seasoning
Place the chicken in a 2-gallon sealable plastic bag. Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat. Marinate in refrigerator for 3 hours, turning every 30 minutes.
Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375 degrees F. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.
Yields 6 to 8 servings.