A strawberry jam recipe that is essentially standard, but with a pleasantly unique kick from the addition of a little balsamic vinegar. Serve with ice cream or pound cake, or try it on toast.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 4 hrs 10 mins |
| Total Time: | 9 hrs 20 mins |
| Servings: | 8 |
| Yield: | 2 whole (4 pound) chickens |
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 2 (4 pound) whole chickens
- 2 onions, quartered
Instructions
- Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
- Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan.
- Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 1 g |
| Protein | 62 g |
| Saturated Fat | 10 g |
| Sodium | 1351 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Always top notch even though I’ve never had time to marinate
Great flavor and super moist chicken. I wouldn’t call it sticky but I’ve been making this recipe for years and it’s always my go to for roast chicken.
I’ve made this for years. Here’s the key, mine never goes to five hours I have a fairly new stove and mine cooks to 167degrees in 3 1/2 hours and I have an digital instant read thermometer. Some post gave one star because the chicken was dry and that’s why they cooked it too long. You have to be in charge of your own oven.
This recipe is the bomb! Thank you so much for posting it! I’ve been using this recipe for years. I make a batch of 6x each ingredient, except for the salt, and have it stored in a large spice jar and it’s ready to go. It also doubles as a Creole/Cajun seasoning. I marinate chicken pieces for a few hours in: 1½ Tbsp. of the seasoning mix in this recipe 1 tsp Italian seasoning or oregano 1 Tbsp. olive oil 2 Tbsp. lemon juice 5 – 6 cloves garlic, minced I also make a half recipe of the above and brush it on the chicken as it grills.
Absolutely delicious! Haven’t bought a rotisserie chicken in years since finding this recipe. Thanks for sharing.
Made this using 5 and 6 pound chickens. Mostly followed the recipe, omitting white pepper because I didn’t have any. Stuffed the cavities with onion , garlic cloves and celery and cooked breast down in an aluminum roaster pan. 5 hours at 250 was just perfect for what I had. Oh my goodness, did this turn out wonderfully! Fell right off the bone with amazing flavor. There was plenty for dinner and lots left over to freeze for future meals as it’s just me and hubby. Got almost a quart of super rich broth that I froze as well. This is definitely a plan-ahead dish but well worth it!
This taste like the amazing store bought rotisserie chicken! I have made it a few times now and I always make a double batch of the spice mixture to keep on hand! Our family lives it!
I’ve been making this chicken for a few years now and it’s always a pleaser and easy to make. I love this recipe!
It is a family favorite and I am making it tonight for dinner. I have been making this chicken for decades!
great recipe i made it at work. Thanks
This is the best chicken ever! It is the only way I fix it anymore and I follow the recipe exactly. I also use both carcasses to make broth for my chicken and dumplings….sooooo good!
So good! Putting the dry rub on the chicken the night before, seal it in the fridge, and cook it the next day. Yummm!
Loved it, use this recipe all the time
This coating was great! I left out the Cayenne pepper but added rosemary flakes. My husband couldn’t stop raving about it!
Family requests this!!’ Love it.
The first time I made this with a 4 lb chicken it was a bit dry. Excellent flavor but a bit overdone. I tried it again with a 6 1/2 lb roaster and it was chicken perfection. Incredibly tender and juicy. The gravy was delicious and I have the carcass tucked away in the freezer for future chicken stock. My next purchase is a good wireless meat thermometer so I can keep an eye on the temp of smaller chickens
This recipe is fantastic – definitely restaurant quality. I love to use it in my Showtime rotisserie for either whole chickens or chicken parts (done in the basket). Amazing recipe as written – I wouldn’t change a thing!
The skin was very dry and crewy. This need a second look and try.
I tried to make this exactly as the recipe directed and don’t think I deviated at all. It didn’t turn out quite as “sticky” as it looks in the picture, but it was very good, tender and a little bit spicy. Will make again.
BEST roasted chicken ever!!!!!! I have made 1 chicken and used the seasonings in the recipe for the 1 chicken but if I make 2, I double it. I add baby carrots and potatoes. I cooked it at 350’. SO DELICIOUS!
It’s worth the time! Delicious!