best roast chicken recipe ever

I have made this roasted chicken recipe so many times and every time it is delicious.  Don't overcook it...check it at 4 hours just to be safe.  The kids and I ate a whole chicken tonight before Patrick even got home.  There is a good reason this recipe calls for two birds.

I highly recommend prepping the birds the night before.  It feels so good to pull these out of the fridge after lunch, pop them in the oven, and know that you'll have a delicious dinner with virtually no more work.  Scrub and poke some potatoes to throw in at the 2 hour mark and you'll be good to go.


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens


  1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.  (this is not crucial but it does make for a very flavorful chicken.)
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.  (remember...check them at 4 hours!)                           
You will have lots of drippings to make some gravy with or just pour it as is over your chicken and's really good.

Don't throw those bones away...make some stock!


(you have to try this, cher!)  ;)



  1. This is in fact a GREAT recipe. I only make one and we LOVE IT!!!! Oh and I never let it sit. I never am that prepared, but it still comes out GREAT!


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