- 6
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
- 3 pounds large roasting chicken - or as big as you can find, See Note:**
- 1 cup chopped onion
Preparation
Step 1
Note:** (3 lbs cooked meat that yeilds 4 ounces skinned meat per serving used for nutrtion calc.) You will actually need about 4 to 5 pound whole roasting chicken Also Just as easy to cook two at a time as one.
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours).
After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.
Update: This one freezes well; take care because the chicken does start to fall apart, especially the legs and wings. It still tastes fantastic! I froze these in Ziplocs, next time I may freeze in a box type container so it doesn't fall apart. The leftovers were great as soup and chicken salad.
Nutritional information per serving
White Meat: 4 WW pts
1 serving- Serving size is 4 ounces cooked weight, (skin removed) white meat chicken
Amount Per Serving
Calories: 195
Total Fat: 3.51g
Cholesterol: 96mg
Sodium: 859mg
Total Carbs: 2.02g
Dietary Fiber: 0.53g
Sugars: 0.72g
Protein: 35.47g
Dark Meat :6 WW pts
1 serving- Serving size is 4 ounces cooked weight, (skin removed) dark meat chicken
Amount Per Serving
Calories: 241
Total Fat: 9.70g
Cholesterol: 105mg
Sodium: 881mg
Total Carbs: 2.02g
Dietary Fiber: 0.53g
Sugars: 0.72g
Protein: 31.33g