Slow Roasted Chicken

So I've been trying to find a great roasted chicken recipe, and this is it. It comes out so moist, it's falling apart. You hardly need a knife to cut this chicken. 

Here's our spice rub. Easy to make, and probably all ingredients you have in your pantry.

The aromatics. I just cut these into quarters and stuffed them inside the bird.

Before the rub.

And after! Throw it into the oven. Make sure you use a thermometer. I don't have a time for this chicken. It usually takes around 5 hours to cook though, so this isn't a weekday meal (unless you're like me and only have days off during the week!)

Well, well well. Look how nice it turned out.

And dinner is served.

Slow Roasted Chicken

2 Tsp Salt

2 Tsp Paprika

1 Tsp Pepper

1/2 Tsp Onion Powder

1/2 Tsp Thyme

1/4 Tsp Cayenne Pepper

1/4 Tsp Garlic Powder

1 Onion, quartered

1 Lemon, quartered

3 Garlic Cloves

1 Roasting Chicken (about 4-5 Pounds)

Pre-heat the oven to 250 degrees.

Mix together all the spices in a small bowl. Rinse and dry the chicken. Rub the chicken with the spice mixture, inside and out. If you have the time, let marinade in the fridge for 4-6 hours, or overnight. If not, just go ahead and stuff the cavity with the onion, lemon and garlic.

Place the chicken in a roasting pan. Insert a thermometer into the deepest part of the chicken. Cook until an internal temperature of 175 degrees. Let rest for 10 mins to finish cooking and reabsorb juices. Carve and serve.