BBQ RUB ROASTED CHICKENS WITH POTATOES AND CARROTS RECIPE

By d-mars.com News Provider

This simple and tasty recipe yields a generous portion of chicken that can be enjoyed for another meal. The classic BBQ seasoning blend is exceptional, and it's a good idea to store some in an airtight container for future use, whether it's for enhancing pulled pork or a salmon steak. The chicken is cooked alongside small red potatoes and baby carrots, making cleanup a breeze. To maintain a rustic feel at dinnertime, serve the meal family-style by bringing the baking sheet straight from the oven to the table.

Ingredients

Preheat the oven to 375°F. Combine the first 5 ingredients, 4 teaspoons of salt, and 2 teaspoons of pepper.

Remove the necks and giblets from the chickens and set them aside for later use. Pat the chickens dry.

Place 1 teaspoon of the brown sugar mixture inside the cavity of each chicken. Massage 1 tablespoon of olive oil into the skin of each chicken.

Sprinkle the remaining brown sugar mixture evenly over the skin and massage it in. Fold the wing tips underneath.

In a separate bowl, toss together the potatoes, carrots, remaining 1 tablespoon of olive oil, remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper.

4 tsp of dark brown sugar

1 tbsp of smoked paprika

1/2 tsp of ground cumin

1/2 tsp of garlic powder

1/2 tsp of onion powder

5 tsp of kosher salt, divided

2 1/2 tsp of black pepper, divided

2 whole chickens (4-5 lbs each)

3 tbsp of olive oil

1 1/2 lbs of small red potatoes, halved

1 package (8 oz) of baby carrots

1 tbsp of chopped fresh flat-leaf parsley

Spread the potato mixture in a single layer on a rimmed baking sheet that measures 17 inches by 12 inches.

Place the chickens, breast side up, in opposite directions on top of the potato mixture to ensure even browning.

Bake in the preheated oven until a meat thermometer inserted into the thickest part of the thigh registers 165°F, which should take approximately 1 to 1 1/4 hours. Cover the chickens and let them rest for 10 minutes before slicing.

Stir the parsley into the vegetables.

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