1 roasting chicken
1 T Spike seasoning or Emeril’s Essence
1 tsp onion salt
1 tsp smoked paprika
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp sugar
1/4 tsp sage
pinch ground cayenne pepper
2 T red pepper jelly (made with sweet red peppers, not chile peppers)
Wash and pat dry the chicken. Combine all the spices, and rub the spice mixture over the whole chicken. Place chicken on a rack in a small roasting pan, and roast at 400 for 50 minutes. Melt the red pepper jelly, brush all over the outside of the chicken as a glaze, and roast 10 minutes more. Let stand 10 minutes before serving. Serves 4. This recipe can be easily doubled to roast 2 chickens in the oven at once for more people or to have leftovers. Leftover chicken makes the most delicious chicken salad!
