Roasted Chicken
Prep time: 
Total time: 
Serves: 10 cups chicken
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne (red) pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 large roasting chicken, 3-5 lbs
  • 1 cup onion, chopped
  1. In a small bowl, combine all the spices.
  2. Remove the giblets from chicken, clean the cavity well and pat dry with paper towels.
  3. Rub the spice mixture onto the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
  4. Place in a resealable plastic bag, seal and refrigerate overnight.
  5. Before roasting chicken, stuff cavity with onion, and place in a shallow baking pan.
  6. Roast, uncovered at 250 degrees for 5 hours.
  7. After the first hour baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop up thermometer, ignore it. Let the chicken rest 10 minutes before carving.
Recipe by Faithful Provisions at