Oven roasted chicken
INGREDIENTS
- 1-2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 1 (4 - 5 pound) whole chicken
- 4-5 cloves chopped garlic
- 2 TBS olive oil
- OPTIONAL. You can use 4 - 5 TBS any dry rub from Weber or McCormick seasonings.
DIRECTIONS
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Baste chicken with olive oil all over the skin.Rub each chicken inside and out with spice mixture. Place 1 onion and garlic into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 375 degrees F.
- Using an empty soda can and a beer can chicken roaster. Slide chicken onto soda can and place on rack right below center. Place a drip pan under the chicken and bake for 1.5 hours or until breast reaches at least 180.