Friday, January 28, 2011

Roasted Chicken

Have you ever made a Rotisserie Style chicken? That seems to be one of those things I have never made. But after making this one and seeing how incredibly easy and YUMMY it was, I will definitely be making it again! There are so many recipes that call for chicken that this would be excellent for! I roasted 2 chickens and froze half for another meal. The second meal I made with it was just as moist and yummy! Now that I'm not scared of making one, I can experiment with some different flavors!


4 tsp salt

2 tbsp paprika

1 tsp onion powder

1 tsp dried thyme

1 tsp white pepper

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp garlic powder

2 onions, quartered

2 (4 lb) whole chickens


In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub inside and outside with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours.

Preheat oven to 250 degrees.

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chickens stand for 10 minutes before carving or shredding.


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