Ingredients
- 1 (3 to 4 pound) whole chicken
- 1 medium onion, cut into chunks
- 4 teaspoons of kosher salt
- 20 turns of the pepper grinder
- 1 teaspoon of Slap Ya Mama, or your favorite
- Cajun seasoning, or to taste
- 1/2 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of white pepper
- 2 teaspoons of paprika
- 1 teaspoon of dried thyme, crushed
Preparation
Step 1
Preheat oven to 250 degrees. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.
In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate overnight if possible, to marinate. If you did not remember to do this, I've cooked them right away also and it is excellent. If cooking right away, roughly chop the onion and stuff into the cavity of the chicken. If marinating overnight, wait to stuff the onion in the chicken until just before roasting.
Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.