This delicious recipe is a favorite at our house. I make up extra of the dry rub and store in my cabinet. If roasting chickens are on sale, I’ll buy several. I’ll rub them with the dry ingredients and then freeze. They marinate as they thaw.
Servings: 6-8Prep Time: 5 minutes plus overnight marinating Cook Time: 5 hours
4 tsp salt
1 tsp white pepper
2 tsp paprika
1/2 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder
1 large roasting chicken (BIG)
1 tsp thyme
1 c chopped onion
Combine all spices. Clean cavity of chicken and pat dry. Rub spice mixture into chicken inside & out. Place in bag in fridge overnight.
When ready to roast, stuff cavity with onions and place in shallow pan. Roast, uncovered at 250 (Yup, that’s 250) for 5 hours. After about 1 1/2 hours baste with pan juices. This is very moist and delicious but spicy. If you have mild tastes, reduce the cayenne a bit but be sure to keep some in the recipe. The gravy is very spicy and delicious.
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