Roasted Chicken-rotisserie Style

2 reviews, 5 star(s). 100% would make again

Ready in 2 hours 10 minutes

This is a recipe I modified for a clay baker. The original recipe called unbaking the chicken uncovered for 5 hours in the oven at 250 degrees F.


4 teaspoons Salt
2 teaspoons Paprika
1 teaspoon Onion powder
1 teaspoon Dried thyme
1 teaspoon White pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1 onion; quartered
4 pound whole chicken; (4 pound)

Original recipe makes 8



1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne 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.

2. Soak the clay baker for 20 - 30 minutes

3. Place chickens in the clay baker and place in oven. Set oven temperature to 400F.

4. Bake 1.5 to 2 hours, to a minimum internal temperature of 180? F (85?C). Let the chickens stand for 10 minutes before carving.

Verified by stevemur
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[I made edits to this recipe.]
cbatte 6y ago

[I posted this recipe.]
cbatte 6y ago

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