I love a good roasted chicken, and this one is particularly delicious, juicy, and easy. It requires minimal effort, which makes it perfect for entertaining. If you can’t leave your oven on all day, you can easily put this into your slow cooker on top of a few rolled up balls of aluminum foil (to keep it out of it’s juices), and cook on low.
(recipe adapted from AllRecipes.com)
1 (4 lb) whole chicken, rinsed and giblets removed
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper (you can leave this one out for you’re little one if you’d like)
1/2 freshly ground black pepper
1/2 teaspoon garlic powder
1 onion, cut into quarters
3 or 4 cloves garlic, peeled and smashed
a few sprigs fresh thyme
In a small bowl, mix together all of the dry ingredients, except for the sprigs of thyme. Make sure that you chicken has been rinsed and patted dry with a paper towel. Rub the chicken inside and out with the spice mixture, spreading a bit under the skin as well as over. Stuff cavity with the onion a few sprigs of fresh thyme, cover, and refrigerate overnight.
The following day, roast the chicken at 250°F for about 5 hours, until the internal temperature reaches 165°F. Allow the chicken to rest for at least 15 minutes before carving to allow the juices to redistribute. Enjoy!