This recipe is posted so many places on the internet, I have no idea to whom credit is due on this one. I usually prepare spice mixture, rub in on the whole chickens, then freeze until we’re ready to cook them. I cook two birds at a time. This recipe can be done in the crockpot, but is much better roasted in the oven. I like it served, with the dripppings, with mashed potatoes or creamy polenta.
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken
1 whole onion
Combine spice ingredients in small bowl.
Rinse and drain chicken.
Rub spice mixture all over the skin of the chicken.
(this is where I freeze it)
Seal in a plastic ziploc bag, refrigerating overnight.
When ready to roast, stuff the whole, peeled onion in the cavity.
Roast uncovered, on a rack, at 250 degrees for 5 hours.
