Ingredients:
1 (3-lb.) whole chickens
1/8 cup vegetable oil
1/4 cup Dales meat seasoning or like
1/8 cup vegetable oil
1/4 cup Dales meat seasoning or like
1/2 tablespoon salt
2 teaspoons chopped fresh rosemary
2 teaspoons minced garlic
1/2 teaspoon pepper
2 teaspoons minced garlic
1/2 teaspoon pepper
1 can ginger ale
Directions:
Preheat oven to 350 degrees F.
Remove giblets and necks, if necessary. Rinse chicken and pat dry. Place chicken in a large zip-top plastic freezer bag.
Whisk together oil and next 5 ingredients. Pour evenly over chicken. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
Open can of ginger ale. Remove one-fourth ginger ale from can, leaving remaining ginger ale in can. Place can in a lightly greased large roasting pan. Place chicken upright onto a ginger ale can, fitting can into cavity. You may need to remove a rach from oven. Turn oven temperature to 325 degrees F. Pull legs forward and tie legs and wings allowing chicken to stand upright.
Bake, uncovered in oven, at 325° for 1 hour and 40 minutes. Insert a meat thermometer into thigh. If it registers 170° and chicken is golden brown, it is done. Let stand 10 minutes; carefully remove can before serving. Garnish, if desired.
Preheat oven to 350 degrees F.
Remove giblets and necks, if necessary. Rinse chicken and pat dry. Place chicken in a large zip-top plastic freezer bag.
Whisk together oil and next 5 ingredients. Pour evenly over chicken. Seal bags, and chill, turning occasionally, 8 hours. Remove chickens from marinade, discarding marinade.
Open can of ginger ale. Remove one-fourth ginger ale from can, leaving remaining ginger ale in can. Place can in a lightly greased large roasting pan. Place chicken upright onto a ginger ale can, fitting can into cavity. You may need to remove a rach from oven. Turn oven temperature to 325 degrees F. Pull legs forward and tie legs and wings allowing chicken to stand upright.
Bake, uncovered in oven, at 325° for 1 hour and 40 minutes. Insert a meat thermometer into thigh. If it registers 170° and chicken is golden brown, it is done. Let stand 10 minutes; carefully remove can before serving. Garnish, if desired.
