How to make it

  • 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). This is safe, it's been checked out.
  • 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

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes