Slow-Roasted Spice Rubbed Whole Chickens

8
Servings
24-48h
Prep Time
5h
Cook Time
1d 5h
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


  • 2 large resealable bags

Related