Slow-Roasted Spice Rubbed Whole Chickens
Recipe: #25400
January 02, 2017
Categories: Chicken, Fathers Day, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"You will need to start this a day or two ahead, the chickens are rubbed with a spice mixture, then marinated for 24-48 hours and then they are slow roasted in the oven for 5 hours."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (502.4 g)
- Calories 454.2
- Total Fat - 9.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 1088.6 mg
- Sodium - 1770 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 1.6 g
- Sugars - 1.9 g
- Protein - 81.1 g
- Calcium - 72.4 mg
- Iron - 12.2 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small bowl, mix together all the dry spices.
Step 2
Remove and discard giblets from chicken.
Step 3
Brush both chicken generously all over with olive oil.
Step 4
Put some rubber gloves on your hands, then rub each chicken inside and out with spice mixture.
Step 5
Place 2 onion halves into the cavity of each chicken.
Step 6
Place each chicken in a resealable bag (one chicken in a separate bag, so you will need 2 bags). Refrigerate 24-48 hours.
Step 7
Preheat oven to 250 degrees F (120 degrees C).
Step 8
Place chickens (with onions still inside) in a roasting pan.
Step 9
Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Tips
- 2 large resealable bags
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