This is our families favorite whole chicken recipe. Preparing is easy you just want to be sure to do it the night or day before. The chicken has to rubbed with spices, and stuffed with an onion before wrapping and placing in the fridge for about 24 hours. Then slowly roast the chicken, for some of the best flavored and the most moist chicken you will eat.
My sister in-law turned me no to the recipe Roast Sticky Chicken-Rotisserie Style Recipe – Allrecipes.com years ago. I found no need to alter the recipe, except to cut the quantities down to one chicken instead of two. If you had a couple fryer chickens to do you might as well do two and freeze the leftover meat for an easy meal down the road.
In the picture posted, we started tearing into the chicken before I could even get a picture. This is just how good it is.
- 1 (3-5 lb.) whole fryer, rinsed and patted dry inside and out with paper towels
- 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 medium onion, peeled and quartered
Combine all dry seasonings and whisk together.
Rub dried off chicken with seasonings inside and out. Stuff the quartered onion inside the chicken cavity. Wrap chicken up tightly with plastic wrap. Refrigerate a minimum of 4 hours, but 24 hours really is best.
Place chicken with onion in it still in a roasting pan. Bake uncovered at 250 degrees for 4-5 hours depending on weight of chicken.
Internal temperature should reach 180 degrees, I usually pull mine out at about 175 degrees and allow to rest 10-15 minutes to reach an internal temperature of 180 degrees.