“I’m sorry.  Your opinion wasn’t in the recipe.”

This is a recipe for chicken that requires a bit of your time.  Like 5 hours plus the night before.  But when the aroma of roasting chicken wafts through the house and your friends and family start telling you how beautiful and talented you are (note to self: rethink the last part of the last sentence) you will realize that your labors were worth every minute.  OK.  I had too much coffee this morning, but you are going to love this chicken recipe.  It’s a deli chicken without the deli!


1 LARGE chicken for roasting

2 t salt

2 t paprika

1 t cayenne pepper

1 t onion powder

1 t garlic powder

1 t thyme

1 t white pepper

1/2 t black pepper

1 1/2 cups chopped onion


Did I mention that you’re going to have to season the chicken overnight?  However, you don’t have to get up in the middle of the night to see if it’s doing OK or if it’s hungry.  So much easier than raising children.

To begin, mix all the spices together.  That’s everything except the chicken and the onions.  Next, remove the giblets and rinse the chicken inside and out.  Dry the chicken, inside and out, with paper towels.  You might want to sing while you’re doing this.  Chickaree Chick would be a good song.  If you don’t know the words ask your grandma.  Or go to YouTube.  Where was I?

Oh, yes.  After the chicken is dry and you’ve sung your heart out, rub the entire chicken, inside and out, with the spice mixture.  Get the spices distributed as evenly as you can. Next, place the chicken in a large plastic bag and refrigerate overnight.

When you’re ready to roast the bird, which should be about 5 hours before you’re ready to eat the bird, preheat the oven to 250 degrees.  Stuff the chicken with the chopped onions, place it into a shallow roasting pan (you don’t need a rack) and put it into the oven.

After the chicken spends one hour in the oven, baste it with the pan juices.  Note well – at this point, there aren’t any.  Go through the motions.  It gets better.

After the first basting you’re going to baste the chicken every half hour.  The chicken will turn golden brown and the aroma of roast chicken will waft through your home.

As with a lot of meats that have been in the oven (no, Virginia Vegetarian, chicken is not a vegetable) let the chicken rest for 10 minutes before you carve.  Actually, carving will be a snap.  This little darling is just going to fall apart from the sheer joy of being so beautiful.  You know how we beauties tend to fall apart.

When you have the chicken arranged on one of your finest platters, perhaps surrounded by a plethora of roasted veggies, take your creation to the dinner table and give your family the bird.

Resting Chicken

Note on LARGE chicken:  If  you purchase a medium sized chicken …  Well, let me tell you the sad story.  I purchased a medium sized chicken.  It got done in less than 5 hours, even at that low heat, and dried out nicely.  The seasonings overwhelmed the bird and it tasted like chicken salt.  Get a LARGE bird.

Loveya – The Grandma



Chicken Grandma Pat Cooks lo-carb meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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