No current photos.

Add this recipe to your:

Send this recipe:

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%
how is this calculated?

people who like this recipe also like:

Honey Garlic Chicken

By: danlynclark

Scalloped Potatoes and Ham

By: Dancer^

Grilled Corn on the Cob

By: ~*Miss Diggy*~

Easy Garlic Rice

By: Bergy

Steak Marinade

By: LuuvBunny

Sticky Chicken

Recipe #102968 | 5¾ hours | 45 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: danlynclark
Oct 30, 2004

This chicken tastes very much like rotisserie chicken sold in most grocery stores. The flavour is great, and the meat is so tender it practically falls off the bone. Note Prepare spice rub and place on chicken the night before you want to serve. It needs to marinate overnight. Cooking time with vary depending on the size of the chicken. Directions are for a 5-6 lb chicken.

1 chicken (change servings and units)

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.

Questions about this recipe?

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!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

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!

0 people found this review helpful

Was this review helpful to you? YES | NO

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."

5 people found this review helpful

Was this review helpful to you? YES | NO

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.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 13 reviews