Many people love the convenience of rotisserie or deli style chickens. They are already cooked and the meat is falling off the bone, ready to eat or to put in your favorite chicken dish. They are great for chicken salads, chicken nachos, chicken noodle soup. There are so many delicious possibilities. Who knew you could make roasted chicken that tastes just as great at home!?
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Well, you can. And I did! And it was delicious. Here’s how you can do it too.
Ingredients:
- 4 tsp. salt
- 2 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. pepper
- 1/2 tsp. garlic powder
- 1 onion, quartered
- 4-pound whole chicken
There are several methods you can use to cook your rotisserie style chicken: in a crock pot or in a roasting pan. If you use a roasting pan, you can use a roasting pan in the oven, or an electric one like you would use to roast a turkey. The crock pot is the preferred method for many, but the benefit of using a roasting pan is that you can easily cook two 4-pound chickens at once.
Mix all spices together in a small bowl. Remove chicken(s) from wrapping. Discard any giblets if there are any inside the cavity of the chicken. Rinse out the inside of the chicken cavity, and pat dry with a paper towel.
Rub the entire chicken, inside and outside, with the spice mixture. Place the quartered onion inside the chicken cavity.
If you are using the crock pot method, then place the chicken breast side up in the crock pot. If you want the chicken juices to drain out of the chicken, then place the chicken on top of balls of wadded up aluminum foil. This will keep the chicken from sitting in its own juice, similar to putting it on a rack in a roasting pan. You can also use potatoes in place of the aluminum foil. Cook on low for 8 hours. The minimum internal temperature of the cooked chicken should be 180 degrees F or 85 degrees C. Let chicken set for a few minutes before carving.
If you want to cook the chicken(s) in a roasting pan, then place the prepared chicken on a rack in the roasting pan and cook in the oven or in an electric roaster at 250 degrees or 120 degrees C. Bake for 5 hours or until 180 degrees F or 85 degrees C.
Note: If you want the chicken to really absorb the flavors of the spices, then place the chicken in large ziploc bag or cover in plastic wrap and refrigerate a minimum of 4 hours before roasting. This step is optional, I did not let mine set beforehand, and the chicken still turned out great.
I was really curious to see if my chicken would indeed fall off the bones after it was done, and I was not disappointed. It was so tender and delicious. I enjoyed it on a salad with fresh tomatoes from my garden. Even my picky 3-year-old ate it. I am saving the chicken bones to make homemade chicken broth. I will be posting that recipe soon!
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