Baked Rotisserie Chicken made in the Oven
Slow-baked whole chicken seasoned with a simple dry rub and roasted on onions for rotisserie-style results.
Servings: 6 servings
Ingredients
Ingredients
- 4 poundwhole chicken
- 1 tbspolive oil
- 1-2 onions quartered
- 2 teaspoonssalt
- 1 teaspoonspaprika
- 1/2 teaspoononion powder
- 1/2 teaspoondried thyme
- 1/2 teaspoonblack pepper
- 1/2 teaspoongarlic powder
Instructions
Instructions
- Preheat the oven to 275°F and place a rack in the middle of the oven.
- In a small bowl, mix the 2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until combined.
- Remove the 4-pound whole chicken from its packaging. Remove and discard the neck and gizzards from the cavity. Pat the chicken dry with paper towels.
- Rub the outside of the chicken all over with the 1 tablespoon olive oil. Sprinkle the seasoning mixture evenly over the chicken and rub it into the skin (and inside the cavity if desired).
- Lightly oil a 9×13-inch baking dish (use a small amount of the olive oil if available). Place 1–2 quartered onions into the cavity of the chicken; place any remaining quartered onions in the bottom of the prepared baking dish.
- Set the chicken breast-side up on top of the onions in the dish.
- Bake the chicken in the preheated oven for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
- Remove the chicken from the oven and tent loosely with foil. Let rest 10–15 minutes before carving and serving.
Equipment
- Oven
- Small Bowl
- 9x13 inch Baking Dish
- Meat Thermometer
- Paper Towels
- Foil
- oven rack
Notes
Recipe Notes
Alternate method:
To get the skin crispy all the way around, you can place the onions at the bottom of the bundt pan, then place the chicken cavity over the “hole” of the bundt pan on end. Place the bundt pan on a foil lined baking sheet and place in the oven. You can rotate the bundt pan half way through if your oven has “hot spots.”
Alternate method:
To get the skin crispy all the way around, you can place the onions at the bottom of the bundt pan, then place the chicken cavity over the “hole” of the bundt pan on end. Place the bundt pan on a foil lined baking sheet and place in the oven. You can rotate the bundt pan half way through if your oven has “hot spots.”