The BEST Roast Chicken EVER!!!!

Am I the only one who loved the Rotisserie Chickens you can buy in the supermarket?  If so, stop reading. But if you are like me, I have the BEST roast chicken recipe that tastes much like those in the supermarket! This is now my go-to favorite recipe and method…discovered a little by accident.  I make it about once a week, sometimes roasting it in the pan with carrots, onion and potatoes, sometimes not. I use the leftovers in YCPP (Yummy Chicken Pot Pie), Baked Chicken Taquitos, Chicken Tacos, OMG Chicken Salad, or just leftovers because it’s soooo good!

 

Kerri’s Kickin’ Chicken 

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 onion, quartered
4-5 pound whole chicken

 

1. In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. ALSO, and don’t skip this! Separate the skin from the meat on top of the breasts on both ends and rub directly onto the skin.  I thought it interesting recipes instruct us to season the outside of the skin, but not the meat inside.  I like a little skin, but not a lot, so it’s important to get the meat seasoned.
2. Place quartered onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight.
3. Preheat oven to 250 degrees F.
4. Place chicken in a roasting pan (on top of a rack if you have one) .  BUT, pace it UPSIDE DOWN (breast side down)…. I did this by accident but discovered that the breast meat got really tender and didn’t dry out.  However, you won’t be able to eat the skin as it doesn’t get crispy. It isn’t a big deal to me as I don’t eat the skin.
5. Bake uncovered for 5 hours, to a minimum internal temperature of 160 degrees F. Let the chickens stand for 10 minutes before carving.

You can also place veggies in the pan about halfway through if you like. I do that an it’s a great easy meal!  Then…after you eat all the meat, don’t throw out the bones! Throw everything in a pot (even the veggies if you have any leftover, boil with some chicken bullion, strain and save for chicken broth.