Saturday, March 3, 2012

Slow Roasted Spiced Chicken

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We've become quite fond of cooking whole chickens.  It's easy, cheap, and doesn't require many ingredients.  I found this recipe stating the chicken would taste like a rotisserie chicken you'd get at the grocery store.  (You can't get that kind of chicken here...only at restaurants)  Sounded good to me and I've never slow cooked a chicken in the oven...usually that's the hubby's job and he does it on the smoker.  
This one required a bit of planning ahead and for once I didn't forget to let it sit overnight.  I really liked the flavors and I loved the color of the chicken!  Looked so pretty!  Nice that the recipe called for two chickens because the chickens here are very small and I always cook two...(no way one of those little buggers will feed our family of four).  
Give this recipe a try next time you want to "spice" up you roast chicken dinner.  :)  

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens


  1. 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 each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  2. Preheat oven to 250 degrees F.
  3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.

recipe from AllRecipes

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