I got this recipe many years ago on the internet, I have no idea of it’s origins, but I got it on a Once a Month Cooking email loop in the mid-90s and it has been a favorite since then! In the winter time I bake it in the oven, as directed in the recipe, during the summer I use the “beer can chicken” method with it over the gas grill (It roasts MUCH quicker, and at a higher temperature this way, but is still juicy, moist, and delicious!). This year I am planning on getting an 18 quart roasting oven, and I will probably buy a case of whole chickens each time they go on sale, and will do 4 at a time in my roasting oven and then take the meat off the bones and use the carcasses and skin to make broth in my roasting oven the next day.
Anyhow, this is one of our old favorite recipes, and it is wonderful! This is the recipe as it was posted (well, mostly, I have added the orange……we like it better this way) when I got it about 10-13 years ago. For more Favorite Ingredient Friday recipes and just to visit some great blogs, please head on over to Overwhelmed with Joy’s blog…..ooooh, and next week’s theme for FIF is “Soups”. I LOVE soups, and will be posting a bunch! Would love to see YOUR recipe on Favorite Ingredient Friday…… 🙂
2 teaspoons salt (for our family’s tastes, I only use 1 tsp)
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper (I never keep white pepper on hand, so I skip this ingredient)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 large onion, cut into 8ths, skin removed
1 large orange, cut into chunks, skin left on, but scrubbed very well….this would be a case where an organic orange would be very much preferred
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions and orange chunks.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that’s not a typo…it’s really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for 5 hours. Baste occasionally with pan juices.