Whole roasted chicken with Creole/Cajun seasoning

So I am in love with this Creole/Cajun Seasoning! I think I have told you this all before! But I just want to tell you again. Because I LOVE it SOOOOOO MUCH!

See:

My most favorite seasoning ever! I think I love it so much  because its from Lori :) thank you Lori!!!!

I got a package today!!!!! Wonder who its from????

So I decided to use it on a whole chicken, to make a whole roasted chicken with Creole/Cajun seasoning!

So take a 4-5 pound whole chicken, place it in a roasting pot, or dutch oven
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Now flip the bird and brush olive oil on its back and on its front, all over that bird!
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It’s all oiled down
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Now Sprinkle the creole/Cajun seasoning all over the bird

back
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front
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MMMMMM

Cook in a preheated oven to 400 degrees, for an hour to hour and a 1/2 or until internal temp on chicken is 165 degrees.

Then pull the chicken out of the oven when it’s all cooked and let it rest for about 7 minutes then carve it up

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and dinner is served!
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Easy Chicken with only 3 ingredients, Chicken, olive oil and Creole/Cajun seasoning

Roasted Chicken with dill, garlic and lemon

Got the idea for this next recipe from here

Didn’t follow it 100% but got the inspiration from it. So thank you to whoever posted this recipe because you inspired me!

1 approximately 5 lb. chicken (mine was a little over)
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4 Tbsp Olive oil
6 garlic cloves, Minced
about 1/2 cup chopped fresh dill
1 lemon, quartered
salt and pepper
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Preheat your oven to 225 degrees.

In a smallish bowl, stir together the Olive oil
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Minced Garlic
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and the half cup of dill.
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Grab a dutch oven and place chicken in pot
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Quarter Lemon and place inside the bird
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and place a couple of springs of fresh dill inside as well
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Salt and pepper the chicken, then rub it with the olive oil, garlic, dill gently loosening the skin up from the breast and around the rest of the bird, and underneath.
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and add a little more salt and pepper to taste
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I cooked my chicken slow at 225 degrees. I come home for lunch around 2:30 and poped it in and cooked it low and slow for 3 hours then I get home around 6 and I raised the heat to 350 degrees, to crisp up the chicken and to make sure it’s cooked all the way through, that took about 30-45 minutes. (You can test this by piercing the chicken in the thickest part of the thigh. If the juices run clear, it’s done.) Remove the chicken from the oven and let it rest for 15 minutes.
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Carve the chicken, and serve.

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Whole Roasted Garlic Lemon Chicken

Two years ago: Jamie Hashbrowns
Barbecue chicken with mustard glaze

Recipe

2 Tbs garlic, finely chopped
2 Tbs unsalted butter, very soft
2 Tbs lemon juice, freshly squeezed
1/2 tsp coarse salt
1 tsp Herbs de Provence
1 whole chicken
salt and pepper
Herbs de Provence
1 lemon, quartered
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Preheat the oven to 375º. Remove chicken from refrigerator and rinse, let rest as you are preparing garlic, butter and lemon.

Stir the finely chopped garlic into the very soft butter, (I added a little extra butter than what the recipe called for)
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mix well.
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(looks kinda gross)

Add the lemon juice,
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coarse salt & Pepper
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and Herbs,
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stir to combine.
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Rub the butter under the breast skin as far as possible and then all over the chicken.
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Add the lemon quarters to the cavity
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and sprinkle outside of bird with salt and pepper to taste. Sprinkle with a few dashed of additional Herbs de Provence if desired.
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Place on a rack or in a dutch oven coated with cooking spray.

Roast the chicken until a meat thermometer reads 160º when the breast temp is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!
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Father’s Day Chicken for Dad

Posted one year ago:

Steak al la Jamie

Garlic Butter Roasted Mushrooms

Jamie’s Cajun Potatoes

Roast chicken with Dijon sauce

To die for blueberry muffins

So Father’s Day was June 17th. So for my Dad I made him a fabulous Jamie dinner (imagine that). Hey I think the best gifts you can give are homemade ones! I love to cook homemade so that’s what I made my pops!

First things first, Preheat your oven to 250 degrees

Get a whole chicken, a big one, a 6 pounder
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So I washed the bird and pulled the guts out and dabbed it with paper towels, then put it in a roasting pan or as I did in my le creuset. I started with breast side down to season it with Salt & Pepper & BBQ Rub from Kansas City and Liquid smoke
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Then I turned it over and did the same but really seasoned it with the BBQ Rub on top
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Seasoned it with these 4 things
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Then I took 3 pieces of bacon and cut them in half and then layed them across the top of the chicken. My thinking was as the chicken and bacon cooks the bacon grease would run down onto the breasts and keep them nice and moist, aaaaand my dad LOVES bacon!
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This Chicken would make ANY man happy!
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So pop the chicken in the oven, covered for 5 hours…

My Dad
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Normy made Garlic Mashed potatoes for Dad too…No recipe really…Just cube a bunch of potatoes and boil them till soft, then drain
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Then get a stick of butter and melt it in a skillet and chop up a bunch of garlic cloves and saute, until you smell the garlic
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Add some sour cream and Salt and pepper to the drained potatoes
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Then pour the melted butter and sautéed garlic over the potatoes
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VERY Healthy for you!
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Then start mashing…
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add some cheese
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mash some more
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Maybe the potatoes need more Sour Cream
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So this is what Normy added to his mashed taters
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Pepper (and salt, but its not in this picture)
Milk
Sour Cream
Parmesan Cheese

Now back to the chicken
so after the chicken has baked for 5 hours covered I uncovered it and baked it at 350 for another 20-30 minutes to crisp the skin and bacon.
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I think its done…
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So Normy got my dad some beer for Father’s Day and my dad was having himself a pretty good time with that beer Normy got him

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Look at that Farmer’s Tan

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Hey I know you!

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So once you bake the chicken for another 20-30 minutes or until the thermometer is 185 degrees (that’s what I cooked mine too) pull it out and let it rest for about 10 minutes. Then start cutting that bird up….
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Check out the dinner we made my dad…
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Chicken
Norman Cheesy, Garlic Potatoes
and Broccoli Salad

Happy Father’s Day Dad!
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Lemon Chicken al la Jamie

I have been a walking fool lately. I’m getting older and well as mush as I LOVE to run, my body can’t handle it as much. I can wog walk/run – wog (Thanks Stacey).

So I live really close to my work, so I have been walking home most nights. I love it! It makes me happy, So I try to do it as much as I can!
My walk tonight

Not bad 5.29 miles. Sometimes I do lunges too. I like it! It’s great after being in a stuffy office for 8 hours. Fresh air, Sunshine, Flowers, People, and sometimes I see Ladybugs!

So far I have walked 16 miles in one week. My goal is 25 miles! My feet can’t hang though. But I am determined to do it, and I will, damn it!

After a nice 5 mile walk, I make me and Normy a yummy Jamie Meal…

When I made this chicken I had another recipe planned, but when I went to make it, it didn’t appeal to me, so I went with something else, and this is what I came up with…

The flavor is lemon…I love lemon! (You knew that though already)

1st preheat your oven to 250 degrees

Then you will need a whole chicken, however many pounds. Take it out of the packaging and take any guts or the neck out of the cavity (gross), then wash it with cold water and dab/dry with paper towels.

then you get a pan, oven safe, something with a lid. I used my le creuset pot. (My most favorite pot in my kitchen, you knew that too).

rub the chicken down with olive oil, then use the juice of one lemon and squeeze one half over the bottom and one half over the top, then grab some lemon pepper seasoning and sprinkle that all over the bird, under, over, on the legs, wings. Just guess, whatever looks good to you. Then lay the bird in the pot, breast side up and take one whole lemon and cut thin slices and lay on top of the chicken like so:
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Looks pretty doesn’t it? (I make food look pretty)
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Place chicken in the preheated oven with the lid on and cook it for 5 hours at 250 degrees. (Low and slow) Then pull it out and let it rest for 10 minutes. (take the lid off, so it can cool some too).
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Nice and done
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Then remove the lemons before you start to tear that bird apart to eat
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My favorite part is the drumsticks…
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There you go. Lemon Chicken al la Jamie! (Only 4 ingredients to make, and it was delicious)

Citrus Roast Chicken with Chimichurri

The nice thing about working so close to home is that on my lunch if I need to prep something for dinner I can…It’s good and bad. Good for dinner time, bad if I wanna relax on my lunch. HA! Me? Relax? What is that word? If I need to marinate some meat for a couple of hours, just pop home for lunch make the marinate and let it sit in there till we eat.  I take a late lunch, I go at 2, and I get an hour so when I get back its 3 and then I only have 2 hours of work left…I like eating late, going to lunch late, eating dinner late, going to bed late, late to work, I am just always late! Jamie McLate!

Recipe

1 1/2 teaspoon mild chili powder
1 1/2 teaspoon paprika
1 teaspoon ground cumin
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juice of 1/2 orange
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1 teaspoon orange zest
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juice of 2 limes or 1/2 lemon
1 teaspoon lime or lemon zest
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3-5 minced garlic cloves
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1/2 bunch cilantro, finely minced
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2-3 tablespoons olive oil
2 teaspoons salt
1 large roasting chicken
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Preheat the oven at 325 degrees.

Mix ingredients except for the chicken and set aside.
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Rinse and clean chicken thoroughly; pat dry. Carefully separate the skin from the muscle all over the bird to allow room for the rub to absorb into the bird.

Liberally coat the chicken under its skin all over breasts and thighs with the rub and also coat the inside cavity.
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Transfer the coated chicken into a roasting pan, resting on the roasting rack.
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Roast chicken uncovered in the preheated oven for 55-60 minutes, depending on how large your bird is. Roast until the internal temperature of the bird is 165 degrees and juices run clear.

Remove bird from the oven and cover with foil, allowing it to rest for at least 10-15 minutes. Meanwhile, prepare the chimichurri sauce below, which is served along side of the chicken as a condiment.

Chimichurri

1/4 cup coarsely chopped parsley (I did 1/4 cup Parsley and 1/4 cup Cilantro)
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
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In a food processor, combine the parsley,
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vinegar,
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garlic,
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oregano
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and crushed red pepper.
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Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
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Serve with grilled steaks and/or chicken and garnish with fresh chopped tomatoes if desired.

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Creole seasoned slow roasted chicken

Just made this chicken up, had these two items
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in my “pantry”. See I don’t really have a pantry. I have this one shelf above the washer and dryer to store my can goods and dried foods in. So my pantry I guess is what you could call it…

So I had these two items in the pantry from my #1 food blog fan Lori and I decided to use them together.

The one on the left is a meat injector, and I have never used a meat injector so I was real excited to try it with a whole chicken.

So I got a whole chicken, 4-5 pounder one. Washed and dried off and place it in a roasting pan

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so get your injector
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and inject your meat… I injected the marinade in the breast meat, legs, everywhere and anywhere I could poke that needle and inject the goodness into the bird

and then I coated the outside of the chicken with the creole seasoning. Be very generous with this stuff…I turned the chicken over and sprinkled it on its underside and on the top some more and just everywhere I could coat

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cook, low and slow at 275 for 4-5 hours or until internal temperature is 165 degrees
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then the last 10 minutes I turned the oven up to 375 degrees to really crisp up the skin on the chicken and get a nice color
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Dinner is served!

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Spicy Garlic Lime Chicken

Recipe

One Year ago: Tuna Steaks with tomato and basil raw slaw

French Potato Salad

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1 (approximately) 3 pound whole chicken

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
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Rinse you chicken really well, with cold water
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Pat dry with paper towels and put in a roasting pan

In a small bowl, mix together salt, black pepper,
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cayenne,
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paprika, 1/4 teaspoon garlic powder,
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onion powder, thyme and parsley.
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Melt butter and olive oil in a saucepan over medium heat. then add in lime juice garlic powder and then brush all over the chicken, getting in all the crevices, and underneath…
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Sprinkle spice mixture generously on both sides of chicken.
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rub chicken down very generously with rub, under the chicken as well…
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Place Chicken in a preheated over to 250 and bake uncovered for 5 hours, low and slow. If you have any of the oil, butter mixture left over you can brush more on half way through the baking…
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Make sure the chicken is done and the internal temperature is 165…yep it is…DONE!
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Rip off a leg and eat!
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And dinner is served!
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Puerto Rican Style Chicken A La Jamie

So my hubby, Normando Luis… OR as I call him: Normy and Norman. Well his family does this amazing rub on pork roast that they make for Christmas every year. You can find the recipe here: Recipe I have made it before and well It’s Good stuff!

So I decided one night to do it on chicken. You could probably use it on any kind of meat or heck even fish too. But I went with a whole chicken.

So I did this all on taste. I added in the stuff it says in the book, but added more than what it would normally call for, cause I am Jamie and I am intense and I like my food to be intense and flavorful!

So for mine I did Garlic
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Minced
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added it to a bowl and then added fresh ground black pepper
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Then added in Salt and Oregano and a Little garlic salt
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Then added in the juice of one lime
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and then balsamic vinegar
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and last Olive oil
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Mix all together, set aside.

Then grab a whole Chicken, Almost 6 pounds.
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Remove anything from inside of the chicken (Gross part), and then wash it with cold water, and then dry very well with paper towels, and throw it in a big bowl and pour the bowl of olive oil, garlic and goodness over the chicken…
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make sure to rub the chicken down with all the stuff that was in the bowl, even underneath and the legs and everywhere, just rub that meat! Show it some LOVE!
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So then cover the chicken and put it in the fridge and let it sit. I did mine one evening after dinner and let it marinate that night and all day the next day and ate it the next night. The longer you let it sit and marinade the better it tastes

So then take it out of the fridge and preheat the oven to 250 and put the chicken in a roasting pot uncovered
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Bake for 5 hours, uncovered, low and slow or to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.
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This chicken is  SO juicy and tasteful that you will be saying MMMMMMMM at each bite you take! Make it TODAY!

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Served mine with Ranch dressing roasted potatoes and Glazed Pearl Onions and asparagus

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Roast Sticky Chicken-Rotisserie Style

So I’ve made this chicken recipe twice now and it is FABULOUS! You can NEVER go wrong with cooking something low and slow. I think that it makes it taste even better when you do so…

Recipe

4 teaspoons salt
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic Salt
1 onion, quartered
1 (3 pound) whole chicken
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In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
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Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture.
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Place 1 onion into the cavity of chicken.
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Place chicken in a resealable bag or double wrap with plastic wrap.
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Refrigerate overnight.
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Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan.
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Bake uncovered for 5 hours,
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to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.
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