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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 to 4 lb) whole chicken
1 medium onion, cut into chunks
4 tsp kosher salt
20 turns of the pepper grinder
1 tsp Cajun seasoning, or to taste
1/2 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
2 tsp paprika
1 tsp dried thyme, crushed
Preheat oven to 250. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.
In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate overnight if possible, to marinate. (If you did not remember to do thism it is excellent. If cooking right away, roughly chop the onion and stuff into the cavity of the chicken.)
If marinating overnight, wait to stuff the onion in the chicken until just before roasting.
Roast uncovered at 250 for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.
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* STICKY ROASTED CHICKEN*
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 to 4 lb) whole chicken
1 medium onion, cut into chunks
4 tsp kosher salt
20 turns of the pepper grinder
1 tsp Cajun seasoning, or to taste
1/2 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
2 tsp paprika
1 tsp dried thyme, crushed
Preheat oven to 250. Remove giblets from chicken if it has them. Place the chicken into a roasting pan.
In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate overnight if possible, to marinate. (If you did not remember to do thism it is excellent. If cooking right away, roughly chop the onion and stuff into the cavity of the chicken.)
If marinating overnight, wait to stuff the onion in the chicken until just before roasting.
Roast uncovered at 250 for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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