Fall off the Bone Chicken
- Ready In:
- 13hrs
- Ingredients:
- 10
- Yields:
-
1 whole chicken
ingredients
- 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
directions
- 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!
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Reviews
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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.
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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!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois