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!
SERVES 6 , 2 Servings
per Lb (
Ingredients
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1/2 teaspoon garlic
powder
* 1/2 teaspoon black pepper
* 1 large roasting chicken
* 2 large onions, peeled
and quartered
Directions
(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.
chicken should reach
an internal temperature of 170 F
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.