Have you ever found a recipe that is just beautiful and easy to make? This roasted chicken recipe is really easy to make. The meat is tender and juicy; while the skin is crispy and sticky at the same time. I actually use Clive Berkman’s recipe, found in the cookbook, Celebrating Empty Table Moments. My beautiful sister-in-law gave this book to me years ago for Christmas. I’ve made this recipe ever since. Serve this roasted chicken along side roasted garlic mashed potatoes and sautéed green beans or another vegetable you enjoy. Dinner is served. (This is a 2 day process.)

Spice rub:
4 tsp sea salt
2 tsp paprika
1 tsp each: onion powder, cayenne pepper, thyme, white pepper
1/2 tsp each: garlic powder and black pepper

1 5 lb chicken
1 cup chopped onion
2 tbsp olive oil
1-2 cups of chicken stock (optional)

Combine all the spices in a bowl. Set aside.

Clean chicken, removing the giblets, and cleaning the cavity. Pat dry inside and out, to make sure the bird is completely dry. Once dry, thoroughly rub the spice rub on the outside of the chicken as well as in the cavity. Place the spiced bird in a gallon sized plastic resealable bag, and place in the fridge to marinade overnight.

An hour before you are ready to cook the chicken, place it, breast side up, in a shallow roasting pan to come to room temperature. Preheat oven to 250. When ready to roast, lightly oil the pan with olive oil. Stuff the cavity with the chopped onions. Roast it uncovered at 250 for 5 hours.

After the first hour, baste the chicken with the pan juices, and continue this process every 30 minutes until the chicken is done. the juices will start to caramelize and the chicken will turn golden brown. If there are no pan juices, simply add chicken stock to the pan, after the first hour for basting.

Let chicken rest for 10 minutes before carving and serving.