Slow-Roasted Spice Rubbed Whole Chickens
January 02, 2017
"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."
- 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
In a small bowl, mix together all the dry spices.
Remove and discard giblets from chicken.
Brush both chicken generously all over with olive oil.
Put some rubber gloves on your hands, then rub each chicken inside and out with spice mixture.
Place 2 onion halves into the cavity of each chicken.
Place each chicken in a resealable bag (one chicken in a separate bag, so you will need 2 bags). Refrigerate 24-48 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens (with onions still inside) in a roasting pan.
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