Rotisserie-Style Oven-Baked Chicken
1 4-5 lb. fresh whole chicken
roughly a 1/3 cup total of spices, herbs, and seasonings including at least 4 teaspoons of salt
Preheat the oven to 250 degrees. Rinse a fresh chicken (make sure to removed the bag of the heart and gizzards if applicable), and pat dry inside and out. Place on the rack of a roasting pan. I have always cooked mine breast-side down, but you can do whatever you prefer. Meanwhile, in a separate bowl combine 4 teaspoons salt with any other spices, herbs, and seasonings you have on hand to total around 1/3 cup. I use dried thyme, seasoning salt, garlic powder, onion powder, cayenne pepper, freshly-ground black pepper, and paprika. But you can do whatever sounds good or whatever you have on hand.
Remove the peel from the onion. Then sprinkle the seasoning mixture evenly over the entire outside and inside of the chicken. Rub it in to make sure it covers every nook and crannie. Then stuff the onion into the bird. Place back on the roasting rack, and bake, uncovered for 4-5 hours. You want the inside temperature to be around 170-180. When the chicken is done, take it out of the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.
We used to buy the rotisserie chicken from the grocery store all the time - probably once a week. This chicken is so much better. Even though it takes a long time to cook, it is very, very simple to do and requires absolutely no attention once it's in the oven. Easy, easy. If you want, you can baste the chicken starting about 3 hours after it's been in the oven. The last one I made (for Easter) I added 1/4 stick of melted butter 3 hours into cooking. I then basted it every 30 minutes or so until it was done. The butter just makes the chicken golden brown and the skin extra crispy. Hope you enjoy this recipe! Let me know if you try it.