Rosanna writes: “Our Favorite Roasted Chicken – simple, yet bursting with flavor are my favorite recipes, and this chicken? Well it fits into both categories. I must admit, when I first got married, a whole chicken scared me…it really did! I just wasn’t sure how to make it tender and juicy, and yet get that crispy skin that makes it perfection. And then I discovered this method…so easy, so good, and perfect for Sunday lunch!
The only kicker is to thaw it and take 5 minutes to throw the seasonings together and rub them on the chicken the day before.
We get to enjoy the leftovers the next few days, in sandwiches, enchiladas, or soup. The bones I throw in the crockpot with water, celery, carrots and onion, and let cook overnight to turn into the most delicious bone broth which makes enough to freeze for many more meals!”
Thank you, Rosanna Witmer, for sharing this delicious chicken recipe!
As a side note, I love sharing you ladies’ recipes so if there are any of you that would like to post a recipe please let me know! =) The more the merrier!
Perfect Roasted Chicken
- 5-7 pound whole chicken
- 1 onion
- 3 tsp. salt
- 1/2 tsp. garlic or onion salt
- 1/2 tsp. season salt
- 2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. fresh ground pepper
- 1 tsp. poultry seasoning
- 1 tsp. dried tyme
- Rinse chicken and pat dry. Peel and slice onion in half, and place in cavity. Stir seasonings together and rub into chicken on all sides. Place breast side down in roaster and refrigerate overnight. (I know, I know, breast down goes against all bird policies, but who wants dried out white meat?:) The next day, pour about 1/3 c. of water into pan, and bake at 275º for 4 hours, uncovered. It should be perfectly cooked, and fall right off the bone. And please don’t fight over the drumsticks:)