Cook5 hrs 10 mins
Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
- (Day 1) Blend all spices together and set aside.
- Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
- Rub with spice mixture, both inside and out, then stuff cavity with onions.
- Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
- (Day 2) Remove from plastic bag and place in a shallow baking pan.
- Roast uncovered in a 250 F oven 5 hours.
- (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
- This recipe is SAFE.
- According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
- For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
- Baste with drippings every 30 minutes after the first hour.
- (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
PLEASE don't use a kitchen-can trash bag; even the unscented ones are treated with chemicals and you are really risking your and your family's health.
This recipe is not only delicious, it is ridiculously easy!! Besides basting now & then, there's not much else you need to do. I added a little water to the dish to facilitate basting (I used a stoneware baker, and the pan juices were absorbed - next time I'll use glass!). And there will definitely BE a next time - this chicken is good enough for Company! One more comment: The spice mix would make a great seasoned salt for other recipes, such as roasted potatoes, grilled veggies, etc. FIVE STARS!
Just got up from the table after enjoying this yummy chicken! One thing that impressed me right away was when I went to lift the chicken out of the baking dish and the leg fell away from the rest of the bird and the meat came right off the bone! I did a "quick" version in that I only let the rub set on the chicken for just over an hour. Then I baked it for the 5 hours...The only change I would make is to cut down on the cayenne pepper because my 6-yr old thought it was a bit spicy...Another recipe that's a permanent addition to my cookbook! Thanks! :)