I think there is intimidation to many a home cook about roasting the whole bird. We live in the comfortable world of chicken breasts and foray into roasting an entire feathered friend annually, around the third week of November. Not necessary! This succulent sucker is super easy to make, makes the house smell like Eau De Martha, and tastes better than any rotisserie chicken you will buy at the grocery store. This is a great recipe for the weekend because it slow roasts for five hours and does require at least four hours for the dry rub to seep in.
Roast, Sticky, Rotisserie-Style Chicken
Ingredients:
4 lb. whole chicken
2 tsp. salt
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 onion quartered
Directions:
Mix together all spices in a small bowl. Rinse that chicken, including the cavity (get rid of those pesky giblets), and pat dry. Rub that chicken down with the spices both inside and out like you are penetrating it with deliciousness via swedish massage. Insert the quartered onion into the cavity of the bird. Place the chicken in a resealable bag and refrigerate overnight or at least for four hours so that all flavors become BFF's.
Preheat oven to 250 degrees.
Place chicken in a roasting pan and bake uncovered for five hours. Yes, five hours. Seems long, doesn't it? Not a typo. Baste twice within the last hour. Let the chicken stand for ten minutes and then cut into the moistest chicken you will ever have the experience of eating. Oh, and then flip the bird to the rotisserie chickens at the grocery store because you will never buy one again.
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