Description
This whole roasted chicken recipe features a low and slow roasting method to achieve tender, juicy meat with evenly browned, flavorful skin. A carefully combined spice rub including paprika, thyme, and cayenne pepper enhances the natural flavors of the chicken, while frequent basting during the slow roast ensures moistness and a beautiful crispy finish.
Ingredients
Scale
Chicken and Seasoning
- 1 whole small chicken (about 4–5 lbs, cleaned of giblets)
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup room temperature butter
Instructions
- Preheat and mix spices: Preheat your oven to 250°F (120°C). In a small bowl, thoroughly mix together salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, and garlic powder; then set aside.
- Prepare the chicken: Rinse the chicken under cold water and pat it completely dry with paper towels. Place the chicken in a roasting pan. Optionally, you can stuff the chicken with your choice of stuffing at this stage.
- Apply butter and seasoning: Rub the room temperature butter evenly all over the entire surface of the chicken. Then, sprinkle the mixed dry seasoning evenly over the chicken’s skin, pressing lightly to adhere.
- Roast low and slow: Place the chicken in the preheated oven and roast for about 5 hours. During roasting, check the internal temperature to ensure it reaches at least 160°F (71°C) for safe consumption. This low temperature cooking helps keep the chicken tender and juicy.
- Turn and baste: Every hour, carefully turn the roasting pan to ensure even cooking. Starting at the 2-hour mark, baste the chicken every hour with the pan juices using a brush or spoon, gently brushing the skin to promote an evenly browned, flavorful crust throughout the roasting time.
Notes
- Ensure the chicken reaches an internal temperature of 160°F or higher to guarantee safety.
- Stuffing the chicken is optional but can add extra flavor and moisture.
- Turning the pan every hour promotes even cooking and browning.
- Basting helps maintain moisture and develops an attractive golden skin.
- Rest the chicken for 10-15 minutes after roasting before carving to allow juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: whole roasted chicken, slow roast chicken, butter roasted chicken, juicy roast chicken recipe
