Our family lived in France for three years. Our final year was spent near Nice, along the Mediterranean.
There were many things we loved about France – the beauty, the people, the food! One of my fondest food memories is not of a fancy French restaurant, but of a small barbecue stand on the streets of Nice, called Chicken Charlies. Their roast chicken was incredible.
For a reasonably priced treat, my husband and son would go to the fragrant chicken stand and pick up two chickens, stop at a boulangerie for a loaf or two of baguette (for dipping in olive oil) and I would make the French version of mashed potatoes – much creamier than the American version.
Since returning home, I have been on the hunt for the perfect roast chicken. It must be moist, slightly salty and have crispy, sticky skin! So far, no luck! That is until yesterday!
Chicken Charlie lives!
I found this slow roasted chicken recipe at All Recipes. I put it in the oven for my husband’s dinner before I left for work. In the middle of one of my sessions I received this text from my husband: INCREDIBLE CHICKEN! AMERICAN GRANDMA WORTHY!
So, before we start the grilling season, I”d like to share this one last cool weather recipe for roast chicken. This would be great to put in the oven on the weekends to share with friends and family. Grab a loaf of french bread and make some creamy mashed potatoes and you will have something close to a much loved French family meal of “poulet roti.”
We certainly want to give All Recipes and their contributor credit for this great recipes. So, go to www.allrecipes.com to get this and other family friendly recipes.
Roast Sticky Chicken – Rotisserie Style
250 degrees for 5 hours
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.