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Slow-Roasted Spice Rubbed Whole Chickens

Here's how you make Slow-Roasted Spice Rubbed Whole Chickens
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  • Servings: 8
  • Prep: 24-48h
  • Cook: 5h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 5 teaspoons seasoned salt (Lawry's)
  • 5 teaspoons paprika
  • 1 tablespoon onion powder
  • 2 teaspoon dried thyme (rubbed)
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Olive oil
  • 2 yellow onions (peeled then halved or quartered)
  • 2 (8 to 9 pounds) whole chicken (4 to 4 1/2 pound each chicken)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • 2 large resealable bags

We hope you enjoy this recipe!

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