Char Crust dry rubs are so fast and easy to use, with delicious results. Simply rub any meat, fish, or vegetable, then cook. Char Crust® does the rest. They make cooking fun!Only Char Crust® Seals in the Juices®!
Professional chefs have used Char Crust® dry rub seasoning in their restaurants for over 50 years. Now you can too! Chefs love their products for the same reason that you will: they help you make real food, real easy. Even though Char Crust® dry rubs are full of flavor, they have lower sodium than most dry rubs, almost no carbs, and no fat. Enjoy rich, delicious food, made fresh in your kitchen in minutes!
Roto Roast is a one-step, all-purpose roasting rub that brings the warm taste of European farmhouse cooking into your kitchen. Hungarian and Spanish paprika, French rosemary, Italian basil… with 12 other herbs and spices. Helps meat brown faster for juicy results. Perfect on poultry, prime rib, potatoes, and garlic. Note: Although Roto Roast Seals In The Juices®, it does not create the usual Char Crust® effect. Rather, it is more like a gourmet seasoned salt.
For best results, especially if you have never used a spice rub before, we recommend following the Char Crust® How Tos.
Char Crust® Dry Rubs are certified Kosher by theChicago Rabbinical Council (cRc)
Total time: 2 hours
1 chicken cut in 1/4s
3 Tbsp. Char Crust® Roto Roast Dry Rub Seasoning
1 tsp. garlic powder
1/2 cup honey
12 oz. concentrated orange juice, thawed
1 medium can of mandarin oranges
20 small new potatoes, cut in quarters
Preheat oven to 350°. Spray chicken pieces with non-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Char Crust® Roto Roast Dry Rub Seasoning and garlic powder, then place in oven-safe baking dish.
Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.
After half an hour, add potatoes, baste everything, and then scatter orange sections over the chicken. Cover and bake another half an hour. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown and chicken juices run clear. Use meat thermometer for safety. If you wish, broil for a few minutes for crispier skin.
Transfer chicken onto serving platter, and potatoes into a bowl. Then drain pan juices into another bowl and serve.
For more recipes visit www.charcrust.com/category/chicken-recipes/