Recipe by danlynclark
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.
Top Review by Baby Kato
Thank you for sharing this tasty recipe. We enjoyed the chicken prepared this way. I cooked a 3 1/2 lb chicken for 4 hours at low heat suggested. It was very tender and juicy. The rub was perfect. I will be enjoying delicious chicken and tea biscuit sandwiches for lunch tomorrow, garnished with homemade candied cranberries. Made exactly as written for Best of 2014 Tag Game.
- 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 See How It's Made
- In large bowl combine all of the spices.
- Remove giblets from chicken, clean cavity and pat the chicken dry.
- Place the chicken in the large bowl with spices.
- Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
- Place chicken in resealable plastic bag (or use your foodsaver).
- Seal and refrigerate overnight.
- When ready to roast the chicken, preheat oven to 250.
- Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
- Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
- After 2 hours, start basting with the juices in the pan every 30-45 minutes.
- In the last hour of cooking, flip the chicken breast side up to get an even colour.