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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chicken 1565g Recipe makes 1 chicken) |
||
| Calories 3075 | ||
| Calories from Fat 1880 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 208.9g | 321% | |
| Saturated Fat 59.7g | 298% | |
| Monounsaturated Fat 86.3g | ||
| Polyunsaturated Fat 45.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1035mg | 345% | |
| Sodium 5626mg | 234% | |
| Potassium 3029mg | 86% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 8.7g | ||
| Protein 259.9g | 519% | |
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Ingredients
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 (5 lb) chicken
- 1 cup onion, chopped
Directions
1
In large bowl combine all of the spices.2
Remove giblets from chicken, clean cavity and pat the chicken dry.3
Place the chicken in the large bowl with spices.4
Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.5
Place chicken in resealable plastic bag (or use your foodsaver).6
Seal and refrigerate overnight.7
When ready to roast the chicken, preheat oven to 250.8
Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.9
Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).10
After 2 hours, start basting with the juices in the pan every 30-45 minutes.11
In the last hour of cooking, flip the chicken breast side up to get an even colour.
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Featured Reviews for This Recipe
From: djrcossey
On Apr 6, 2007
I soaked my whole chicken in a classic brine overnight then rubbed this seasoning (minus the cayenne pepper and onions) on the bird and allowed that to sit another night before throwing on the grill. Bird turned out so juicy and tender and the flavor was better that our favorite Costco rotisserie chicken! Thanks so much!!!
From: likestocooklovestoeat
On Mar 26, 2007
This was so good, and very easy - I used my oven's convection setting, which gave me crispy, spicy skin. Next time, I'll double the spice rub amount and baste at the end to see what the "original" version tastes like!
From: Chef #173300
On Nov 15, 2004
I doubled amount of rub, removing some with a paper towel after marinating overnight. Cooked 6 lb. chicken in Reynolds oven bag for 3 hors @ 250. Removed from bag at increased oven temp to 375 for 1 more hour in order to roast red potatoes, baby carrots, and shallots with rosemary. Basted chicken during last hour. Added some of the basting juices to potatoes at the end. Yummy! My husband said the chicken was "like candy."
From: Molly53
On Nov 12, 2004
I was skeptical about the amount of time this took, but the chicken was very moist and tasty. We cut back on the cayenne because we don't do very spicy.
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