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Spicy Roasted Chicken
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Spicy Roasted Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Cast Iron Skillet or Large Roasting Pan
  • Meat Thermometer

Ingredients

  • 1 4½ - 5 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

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!