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Slow Roasted Chicken
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Description
This chicken takes forever to bake, but it’s so delicious and easy. Good to make on a Sunday when you’re just hanging around the house.
Ingredients
- 2 teaspoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Black Pepper
- ½ teaspoons Onion Powder
- ½ teaspoons Thyme
- ¼ teaspoons Cayenne Powder
- ¼ teaspoons Garlic Powder
- 1 whole Roasting Chicken, About 4-5 Pounds
- 1 whole Onion, Peeled And Quartered
- 1 whole Lemon, Quartered
- 3 cloves Garlic
Preparation
Preheat the oven to 250 degrees (F).
Mix together all the spices in a small bowl. Rinse and dry the chicken. Rub the chicken with the spice mixture, inside and out. If you have the time, let it marinate in the fridge for 4-6 hours, or overnight. If not, just go ahead and stuff the cavity with the onion, lemon and garlic.
Place the chicken in a roasting pan. Insert a thermometer into the deepest part of the chicken. Cook until an internal temperature of 175 degrees. Let rest for 10 minutes to finish cooking and reabsorb juices. Carve and serve.
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One Comment
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Nanci (TK) on 11.17.2010
Yum! Would you add just a ballpark amount of time that this will take to reach 175, so folks can plan accordingly? When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci