Ingredients
- 3 tsps salt
- 2 tsps paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp white pepper
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 large roasting chicken
- 1 large onion, peeled and halved
- 1 garlic clove, slightly smashed
Preparation
Step 1
Preheat oven to 300 degrees. Remove neck and other organs from the body of the chicken. Wash and pat dry. Combine all dry ingredients in a small bowl. Mix well to combine. Sprinkle over chicken, gently rubbing it in. Don’t forget to sprinkle some inside the cavities.
Prepare a roasting pan with tin foil and place bird breast side down into pan. Stuff main cavity of bird with onions and garlic. Place in oven and bake for about 3 hours. (Yes, 300 degrees for about 3 hours or until the chicken reaches 180 degrees.) I know this is different, but it makes a tender juicy chicken. After one hour, baste chicken (if no there are no drippings add 1/4 cup water to pan and baste). Baste every 30 minutes until done.
Remove from oven and allow to rest for 10-30 minutes before carving.
Note: You can even roast the chicken for 4-5 hours at 25o degrees.