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1. In a small bowl, thoroughly combine all the spices.
2. Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
4. Place in a re-sealable plastic bag, seal and refrigerate overnight.
5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
6. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (395g) | ||
Recipe Makes: 1 | ||
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Calories: 603 | ||
Calories from Fat: 274 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 159.6mg | 49 % | |
Sodium 168.8mg | 6 % | |
Potassium 1126mg | 30 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 19.7g | ||
Protein 55.4g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 603
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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