Oven-Roasted Whole Chicken Rotisserie-Style
Ingredients
- 1 whole chicken 5 lbs
- 1/4 cup salt for brine
- 1-1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 large onion cut into chunks
Instructions
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Remove chicken from packaging, and discard giblets. Rinse chicken.
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Place chicken in a large pot (I use my slow cooker insert). Fill with warm water, and stir in 1/4 cup salt. Let chicken soak in brine for 15 minutes.
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Meanwhile, prepare the spice mixture, mixing together onion powder, garlic powder, paprika, cayenne pepper, thyme, black pepper, and 1-1/2 teaspoons salt.
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After 15 minutes, remove chicken from brine, rinse, and pat dry with paper towels. Use your hands to rub the spice mixture onto chicken (inside and outside). Stuff onion chunks into chicken cavity.
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Place chicken in empty slow cooker insert (not the electric part). Cover with several layers of plastic wrap, a few directly around the chicken and a few over the top of the pot. Refrigerate for at least 3 hours (or overnight).
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Remove plastic wrap, and place chicken in an oven safe pot (I use a Dutch oven). Bake uncovered at 275F for 2-1/2 hours.
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Increase oven to 325F, and bake until internal temperature has reached 180F/82C (approximately 45 minutes to 1 hour).
Recipe Notes
If you wish to use your slow cooker insert in the oven, check to make sure it is oven safe, and follow any special instructions. Many slow cooker companies advise against placing the insert into a hot oven, but rather to put it in the oven before preheating. Crock-Pot.com says the following: "All Crock-Pot® Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F. If you own another slow cooker brand, please refer to your owner’s manual for specific crockery cooking medium tolerances."