Homemade Rotisserie Whole Chicken

I have used this recipe time after time to create a whole bunch of different meals besides just the chicken. It is so tender and moist, so eat it while it’s hot!

INGREDIENTS: 1 chicken feeds a family of 4, or more if served with mashed potatoes and rolls

½ tsp salt
1 tsp paprika
½ tsp onion powder
½ tsp dried thyme
½ tsp white pepper (if I don’t have any, I just use fresh cracked black instead)
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp garlic powder

1 onion, quartered
1 (4 pound) whole chicken

DIRECTIONS:

In a small bowl, mix together all seasonings.

Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub the chicken inside and out with the spice mixture. Place onion slices into the cavity of the chicken. Place chickens in a re-sealable bag or tightly cover with plastic wrap in bowl.

Refrigerate overnight, or at least 4-6 hours.

Preheat oven to 250 degrees F.

Place chicken in a roasting pan (or a deep dish). Bake uncovered (breast-side up) for 5 hours, to a minimum temperature of 180 degrees F. Every hour use a spoon to scoop up drippings and pour over entire chicken to baste…do this 5 times. Let the chickens stand for 10 minutes before carving.

Tip: Don’t put any veggies into this same pan because there will be too many juices to roast it correctly. If you want to cook potatoes, carrots, and onions—place in a separate bowl and roast along side it. Baste with chicken juices as well. I also use these drippings to make an excellent gravy to go with it. No need to use additional seasonings. Just melt 2 Tbsp butter in a sauce pan, add 2 Tbsp flour and cook for 2 minutes over medium heat. Then whisk in 1 cup of milk and 2-4 Tbsp of pan drippings (or more to taste). Whisk until thick.

Leftover ideas: I double the recipe and use 2 chickens to have leftovers for…BBQ Enchiladas, Chicken Noodle Soup, Chicken Caesar Salad