I love cold chicken the next day-just sliced with veggies, or in a salad. I found this recipe for cold chicken at your next picnic
Spiced Cold Chicken
cook this up the day before and chill, then wrap up and transport in your cooler with ice.
- 1 4-pound chicken, cut into 8 pieces
- 1 tablespoon sweet paprika
- 2 teaspoons brown sugar
- 1 teaspoon dry mustard
- Kosher salt and pepper
- 1 tablespoon olive oil
Heat oven to 400� F. Pat the chicken dry with paper towels and place in a large roasting pan.
In a small bowl, combine the paprika, sugar, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Rub evenly over the chicken and roast until cooked through, 45 minutes. Serve hot, at room temperature, or chilled