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Ingredients
- 2 tsp Salt
- 1 tsp Paprika
- 3/4 tsp Cayenne pepper
- 1/2 tsp Onion pwdr
- 1/2 tsp Thyme
- 1/2 tsp White pepper
- 1/4 tsp Garlic pwdr
- 1/4 tsp Black pepper
- 1 whl roasting chicken, about 3 pounds
- 1 c. Minced onions
Directions
- Combine all spices (first 8 ingredients) in a small bowl.
- 1. Rinse chicken, inside and out. Drain well.
- 2. Rub spice mix oover skin and the inside of chicken.
- 3. Place in a resealable plastic bag, seal and chill overnight.
- 4. When ready to roast, stuff cavity with onions.
- 5. Place chicken BREAST SIDE DOWN in roasting pan.
- 6. Roast uncovered at 250* F ( really!-250*F) Anything over 225 is safe as long as the chicken reaches an internal temperature of at least 155*, that this does, and more. Roast for about 5 hrs. Baste occasionally with pan juices or possibly till pan juices start to caramelize on bottom of pan and chicken is golden. The above is almost verbatum from the internet. I didn't read the recipe till the day I was planning on cooking the chicken.
- I had a 6 lb. chicken and I didn't marinate it all night. Since my chicken was twice as big, I had the oven at 300* and cooked it for 5 hrs.
- I didn't even take time to baste it except once about an hour before it was done. It was absolutely WONDERFUL! Hope some of you try this!
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Reviews
February 24, 2011
I have made this three times. It seems to work no matter the size of the chicken, but like Mimi, I turn up the heat a little if a 6# chicken. I do not use any salt. I mix Paprika, garlic powder & onion powder & Mrs. Dash seasoning. The last two times, I have cooked two chickens at the same time.I've cooked/tasted this recipe!This is a variation
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