This slow-roasted chicken is a perfect Sunday meal, easy and delicious. It’s not quite hands-off, but the preparation and basting time are well-worth the effort!
I went on a hunt for one of those grocery store rotisserie chickens to make my Saturday easier, but when I saw that they were $9, I decided to bring home a whole roaster (for less than $5) and do it myself for Sunday dinner instead.
We’ve made this recipe before, so I knew how fantastic it is. I’ve tweaked the recipe slightly over the years, so please try the original if it looks like it’s up your alley.
You are supposed to baste the chicken every half hour after the first hour, but I’ve found that it generally takes a couple hours for the chicken to release any broth… so you can actually leave this unattended for a bit (to go to church, for instance).
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (use less if you don’t like spice!)
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 large roasting chicken
- (Day 1) Blend all the spices together and set aside.
- Remove neck and giblets from chicken cavity. Please watch the video below about washing your raw chicken. This was a very difficult habit for me to break, but washing chicken actually spreads germs around your kitchen.
- Rub with spice mixture and place in baking dish. Wrap the chicken and top of the dish with plastic wrap and place in the refrigerator overnight.
- (Day 2) Remove the plastic wrap and the baking dish into a preheated 250 degree oven. This is not a typo! The chicken is baked in a low oven for a long time, resulting in a moist, falling-apart bit of chicken-y goodness. If your chicken contains a pop-up thermometer, ignore it.
- Bake the chicken, uncovered, for 5+ hours. Baste approximately every half hour after the first hour. It took almost 3 hours this time for the chicken to release any juice. You can “kick start” the basting by adding some chicken broth or just wait… it will come.
- Let rest 10 minutes before carving.
My husband and I prefer different parts of the chicken (which makes for a happy marriage), so he eats the skin, thighs and drumsticks, while I stick to skinless breasts. Both are fabulous. Enjoy!