Prep 24 hrs
Cook 4 hrs
Overnight marinading and slow-roasting is the secret to this flavorful tender chicken! Plan ahead the chicken needs to marinade a minimum of 8 hours or 24 hours. If you are not a garlic-lover then omit the fresh garlic in the cavity of the chicken. This recipe can also be done using a larger roasting chicken although cooking time will need to be increased, or make a couple of chickens, you will have two make two separate spice mixtures in two small bowls for two chickens.
- 1⁄2 teaspoon salt
- 1 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon dried thyme (rubbed between fingers)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder (or to taste)
- 1 tablespoon fresh minced garlic (can use less)
- 1 (3 1/2-4 lb) whole chickens
- 2 -3 tablespoons oil
- 1 large onion, quartered
- In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
- Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
- Rub the chicken all over with oil.
- Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
- Rub the outside of the chicken all over with the spice mixture.
- Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
- Set oven to 275°F.
- Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
- Bake uncovered for about 4-1/2 hours or until very tender.
- Tent the cooked chicken with foil and let rest 15 minutes before carving.
This was just okay. Actually it was pretty dried out. I should have followed my instincts about that. I've always cooked my chickens at a high heat for a much shorter time to lock in the juices. The house smelled nice though.
I didn't let it sit with the spices for long enough so it wasn't as flavorful as it could have been. It was extremely tender, the whole thing fell apart when I removed it from the pan. Nice roast chicken but I think I like them better on a rotisserie or on the grill.
I made this for Sunday dinner and couldn't believe how easy it was to make! I only marinated it for 8 hours but will marinade it for 24 hours next time. The chicken was absolutely delicious and had enough pan drippings (plus 1 cup of chicken stock) to make gravy. I put fingerling potatoes in a separate dish tossed with fresh rosemary and olive oil the last hour of baking. I also put in a pan of cubed butternut squash sprinkled with about 2 teaspoons of brown sugar and dotted it with 1 Tbls. of butter at the same time. Thank you Kittencal for a great recipe!