Spicy Roasted Chicken

Name: Spicy Roasted Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 serving
Ingredients: 1 lb whole chicken, bag removed from cavity, patted very dry; 1 medium onion; 6-8 cloves of garlic; 3 tsp paprika; 2 tsp sea salt; 2 tsp dried thyme; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; olive oil cooking spray

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
6
Course
Main Course
Cuisine
American

Spicy Roasted Chicken

Kian Meyer

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

1 lb whole chicken, bag removed from cavity, patted very dry
1 medium onion quartered
6-8 cloves of garlic peeled
3 tsp paprika
2 tsp sea salt
2 tsp dried thyme
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
olive oil cooking spray

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Instructions

Preheat the oven to 275 degrees.
Place the onion and garlic inside the cavity.
Make the seasoning rub by combining the paprika, salt, thyme, garlic powder, onion powder, and black pepper in a small ramekin.
Rub the seasoning over the entire bird, and sprinkle some in the cavity with the onions and garlic.
Spray the bird with olive oil cooking spray.
Place chicken on a roasting tray in a cast-iron skillet or large roasting pan. Push the meat thermometer into the thigh of the bird, making sure not to touch the bone.
Roast uncovered for 3½ - 4 hours until the meat thermometer reads 165-170 degrees. Side Note: I start basting my bird after 2 hours, and repeat every 1/2 an hour. My chicken turns out sticky and slightly crispy. If you want the skin to be crispy, do not baste for the last hour of roasting.
Remove from the oven and let the bird rest for 10-15 minutes before carving. Enjoy!