This is my idea of comfort food. A chicken roasted slow and low makes the meat extremely moist and tender. The rub is a tad spicy and full of great flavor but not so spicy that my kids can’t eat it. I love making this when we have friends over for dinner because it’s easy to make, feeds a lot of people, and tastes amazing, plus there’s little cleanup. I served this with a Mixed Vegetable Sauté and rice. It was a fantastic meal that we all really loved.
How to Make a Spicy Roasted Chicken
- 1 4 1/2 – 5 lb whole chicken
- 1 medium onion – quartered
- 6-8 cloves of garlic – peeled
- 2 tsp salt
- 2 tsp dried thyme
- 3 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Cooking spray
Rinse chicken. Place onion and garlic inside the cavity. Mix all seasonings in a bowl and rub evenly over the entire bird. Spray bird with cooking spray. Place chicken on a roasting tray in a tinfoil-lined baking dish. Push the meat thermometer into the thigh of the bird making sure not to touch bone.
Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!