Prep 8 hrs
Cook 5 hrs
This one takes a little time, but it's worth it! Get the plumpest chicken you can find, let it soak up the spice mix overnight, then slowly roast it uncovered ... the meat will literally fall off the bones, it's so tender. Prep time includes overnight seasoning in the fridge.
- 1 (3 1/2 lb) whole chickens, rinsed,dried,and giblets removed
- 2 teaspoons sea salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1⁄2 teaspoon onion powder or 1⁄2 teaspoon granulated onion
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 medium onion, cut in half
- lemon juice, to refresh chicken cavity
- After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice.
- Place onion half in the chicken cavity.
- Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight.
- The next day, let chicken warm up slightly; preheat oven to 325 degrees F.
- Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time.
- To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear.
- When done, remove chicken and let stand for at least 5 minutes, then carve and serve!
Im sorry but I found that even with basting the bird the cooking time was way too long - the chicken was fall of the bone but also very dried out. Perhaps my oven thermostat is to blame?
I forwarded this recipe to a friend's co-worker and this is the reply/review she sent after trying this recipe: Judi, I wanted to thank you very much for the recipes. I tried the Fall of the Bone Chicken and let me tell you, everyone loved it, even the kids. It was very simple to make. I seasoned the chicken the night before, got up at and started cooking it at 5:45 am., went back to sleep. The aroma woke me at about 7:00 am (almost an hour later). I then got up again and lowered the oven to the lower setting and went back to bed. I finally took the chicken out at about 9:45 am. This has been the easiest and tastiest chicken recipe. By the way, I used two whole chickens, one of 3.5 lbs and the other of 6.8 lbs. Once again I wanted to thank you.
Well, the aroma while it is cooking is enough to have you drooling on the floor! I didn't trust the uncovered part, EdsGirlAngie, so I covered the chicken after 1 1/2 hours of roasting. It was ready in just over 4 hours (almost 4 lb. chicken) and was um, um good! Next time I make it, I will leave the house while it is roasting so I don't torture myself waiting to eat it. Thanks for sharing this recipe!