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Spice-Rubbed Chicken

I made this over the weekend and it was a hit! No pictures from my end--again because it got eaten too quickly! I used much less onions than the recipe called for, and could've easily tossed some potatoes in to roast when there was an hour left. The roasted chicken from BHG.com turned out very tender and juicy and I'll have the carcass leftover for broth/

However, I also made ThreeFoldCord's Yeast rolls and I figured that was enough starch for one day! Mmmm, mmm, good!

The timing works out so well for both--make the dough as you're preheating the oven, then when the chicken is prepped and roasted for that first hour, you'll be right on track with shaping the rolls and letting them rise. I baked them after I took the chicken out of the oven and everything was perfect!

Comments

  1. Paige,
    You are way ahead of me baking yeast rolls. When i was your age, I had a hard time figuring out how to bake rolls at the same time as the meat. It wasn't until the last few years that I realized the rolls could bake AFTER the meat came out of the oven. This allows the meat to "rest" so it doesn't lose all the juices when you cut it. Now that I figured this all out Michael mentioned something about getting me a stove with a double oven!!! I am glad you enjoyed.
    love ya,
    julie

    ReplyDelete
  2. Thanks! They were wonderful! I'll likely be making them again this week! Dan loved them and they were gone before I could turn around, haha.

    ReplyDelete

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