A delightful twist on a classic roast chicken recipe, infused with aromatic herbs and spices for a flavorful experience.
Combine all the spices in a small bowl to create the spice rub.
Mix the spices thoroughly to ensure an even distribution of flavors.
Remove the neck and giblets from the chicken cavity, rinse the chicken inside and out, and pat it dry with paper towels.
Drying the chicken helps the spice rub adhere better and promotes crispy skin.
Rub the spice mixture all over the chicken, including inside the cavity.
Ensure the spice rub is evenly distributed for consistent flavor.
Stuff the cavity of the chicken with the onions.
Cut the onions into quarters to fit them easily into the cavity.
Place the chicken in a roasting pan and refrigerate uncovered for at least 4 hours or overnight.
Refrigerating uncovered helps dry out the skin, making it crispier when roasted.
Preheat the oven to 250°F (120°C).
A low and slow cooking method ensures tender and juicy meat.
Roast the chicken in the oven for 5 hours, basting with the drippings every 30 minutes after the first hour.
Basting adds moisture and enhances the flavor of the chicken.
Check the internal temperature of the chicken to ensure it reaches 180°F (82°C).
Insert the thermometer into the thickest part of the thigh without touching the bone.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken more flavorful.
Continue in our app for the best experience
