Slow Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lg roasting chicken2 tsp paprika1 tsp cayanne powder1 tsp dried thyme leaves1 tsp ground pepper1/2 tsp garlic powder1 c chopped onion
In a small bowl, thoroughly combine all spices. Remove giblets from the chicken, rinse out the cavity well, and pat dry with paper towels. Rub the entire spice mixture into the chicken both inside and out. Put the chicken in a zippered bag, seal and refigerate overnight.
When ready to roast the chicken, preheat the oven to 250 F. Stuff the cavity with the chopped onion and set in a shallow baking pan. Roast uncovered for 5 hours (you read correctly 250 for 5 hours).
After the first hour, baste the chicken occasionally with pan juices.
Let the chicken rest for about 10 minutes before carving.
Makes 4 very large servings or 6 average size servings.
Number of Servings: 6
Recipe submitted by SparkPeople user VICTORVILLETESS.
When ready to roast the chicken, preheat the oven to 250 F. Stuff the cavity with the chopped onion and set in a shallow baking pan. Roast uncovered for 5 hours (you read correctly 250 for 5 hours).
After the first hour, baste the chicken occasionally with pan juices.
Let the chicken rest for about 10 minutes before carving.
Makes 4 very large servings or 6 average size servings.
Number of Servings: 6
Recipe submitted by SparkPeople user VICTORVILLETESS.
Nutritional Info Amount Per Serving
- Calories: 67.5
- Total Fat: 1.5 g
- Cholesterol: 23.1 mg
- Sodium: 28.9 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.0 g
- Protein: 8.3 g
Member Reviews