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Oven-Roasted Rotisserie-Style Chicken

This Oven-Roasted Rotisserie-Style Chicken is seasoned with herbs and spices, stuffed with rosemary, and roasted low and slow for tender, juicy perfection. It's and easy, comforting farmhouse-style dinner that's as good as rotisserie.
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Prep Time 15 minutes
Cook Time 5 hours
Marinating Time 6 hours
Total Time 11 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • whole chicken (4-5 pounds)
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 onion quartered
  • 2-3 fresh rosemary sprigs

Method
 

  1. Mix the seasoning: In a small bowl, combine salt, paprika, onion powder, thyme, pepper, garlic powder, and cayenne pepper.
  2. Prepare the chicken: Remove giblets, rinse the chicken, and pat completely dry with paper towels. Rub the seasoning mixture all over, including under the skin if you can.
  3. Stuff the cavity: Place the quartered onion and rosemary sprigs inside.
  4. Marinate: Wrap tightly with plastic wrap or seal in a large resealable bag. Refrigerate overnight (or at least 6 hours) to let the flavors sink in.
  5. Roast: Preheat oven to 250℉. Place the chicken in a roasting pan, uncovered, and bake for 5 hours, or until the internal temperature reached 180℉.
  6. Rest: Remove from the oven, tent loosely with foil, and let rest for 10-15 minutes before carving.