Directions:
- In a small bowl, thoroughly combine all the spices.
- Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
- Place in a re-sealable plastic bag, seal and refrigerate overnight.
- When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
- 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.
- Let chicken rest about 10 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.44 Kcal (894 kJ) | ||
| Calories from fat | 53.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Cholesterol | 404.75mg | 135% | |
| Sodium | 652.77mg | 27% | |
| Potassium | 298.42mg | 6% | |
| Total Carbs | 6.97g | 2% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 31.45g | 63% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 7.2mg | 40% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.64 Kcal (564 kJ) | ||
| Calories from fat | 33.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 9% | |
|---|---|---|---|
| Cholesterol | 255.32mg | 135% | |
| Sodium | 411.78mg | 27% | |
| Potassium | 188.25mg | 6% | |
| Total Carbs | 4.4g | 2% | |
| Sugars | 1.15g | 7% | |
| Dietary Fiber | 1.07g | 7% | |
| Protein | 19.84g | 63% | |
| Vitamin C | 7.3mg | 19% | |
| Vitamin A | 1.5mg | 77% | |
| Iron | 4.6mg | 40% | |
| Calcium | 21.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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