Can you believe it? Tomorrow is Halloween, and then we bid adieu to October. Time seems to be passing far too quickly.
The house is decorated for Halloween both inside and out. Decorating for Halloween is one of the things my guys and I enjoy. They handle the outside, adding to the spooky display every year, while I get creative inside. You would think we have little ones to share it with, but we don’t. When it comes to Halloween, my guys are kids at heart.
This year, with Halloween on a Monday, it lends itself perfectly to some great family memories in the making. Pick out the perfect pumpkins for carving at one of the surrounding farms. Come home, do a little creative carving, and end a beautiful Sunday with an amazing family supper.
This was one of the most moist roast chickens I have ever cooked. When Hubby carved the bird, even after a nice rest, juices ran all over the cutting board. Moist, tender and oh so flavorful. There was a sweetness from the brown sugar and barbecue rub seasoning that was just right. When it came to seasoning the potatoes and carrots, my hand was a bit heavy with the pepper. But that was a good thing. The carrots were unbelievably delicious. Even Kiddo, who in not a fan of most vegetables, loved them. Yeah, this is a company’s coming to dinner keeper.
Barbecue Rub Roast Chicken with Potatoes and Carrots
2 teaspoons Brown Sugar
1/2 tablespoon Smoked Paprika
1/4 teaspoon Cumin
1/4 teaspoon Onion Powder
1/2 teaspoon Barbecue Rub Seasoning
1/2 teaspoon Garlic Powder, divided
2-1/2 teaspoons Kosher Salt, divided
1-1/4 teaspoons Black Pepper, divided
1 (4 lb) Chicken Roaster or Fryer
2 tablespoons Olive Oil divided
1-1/2 lbs small Red Potatoes
1 lb Baby Carrots
1/2 cup Chicken Stock
Heat oven to 375-degrees.
In a bowl, stir together brown sugar, paprika, cumin, onion powder, barbecue rub, 1/4 teaspoon garlic powder, 1 teaspoons of the salt, and 1 teaspoons of the pepper. Set aside
Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. Gently slip fingers between skin and breast meat to lift skin. This will help skin to become crisp while roasting.
Rub 1 tablespoon olive oil into skin of the chicken. Sprinkle most of the brown sugar mixture over the chicken; rub into skin. Rub remaining mixture between breast meat and skin. Tuck wing tips under the bird. Tie legs together, set bird aside.
Scrub potatoes, cut in half. Toss potatoes and carrots together with remaining tablespoon of olive oil, garlic powder, salt teaspoon pepper. Spread potato mixture in a single layer in a large roasting pan, cut side of potatoes down. Place chicken, breast side up, in the center of the pan on top of the vegetables. Pour chicken stock into the pan to create steam.
Insert a meat thermometer into the thickest portion of the thigh. Roast chicken with vegetables in the heated oven until a meat thermometer registers 165-degrees, about 70 minutes total. Remove from oven, tent and let rest for 10 minutes.
Slice chicken, arrange on a serving platter. Surround chicken with roasted vegetables. Serve and enjoy.