Ingredients
- 4 teaspoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Thyme
- 1 teaspoon White Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 each Roasting Chicken
- 1 cup Onion,Chopped
Chicken, Main
Main Dish
Directions
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the
spice mixture into the chicken, both inside and out, making sure it is
evenly distributed and down deep into the skin. Place in a resealable
plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes,
250 degrees for 5 hours). After the first hour, baste chicken
occasionally (every half hour or so) with pan juices. The pan juices
will start to caramelize on the bottom of pan and the chicken will turn
golden brown. If the chicken contains a pop-up thermometer, ignore it.
Let chicken rest about 10 minutes before carving.
This recipe is a great way to roast a large chicken for planned
leftovers. It is reminiscent of those rotisserie-style chickens that
are so popular now, and it is very easy to make. The meat comes out
very moist and flavorful, so it is as good leftover as freshly cooked.
Please try it and you will never roast chicken any other way. You need
to start this the night before serving.
