A blend of paprika, onion powder, garlic and cayenne go on the skin and inside the cavity to create a delicious, slightly spicy roast chicken. The aroma of this dish while it’s cooking drives my family nuts.
—MARGARET COLE IMPERIAL, MO
PREP: 20 MIN. • BAKE: 2 HOURS + STANDING • MAKES: 8 SERVINGS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 roasting chicken (6 to 7 pounds)
1 large onion, peeled and quartered
1. Preheat oven to 350°. In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub the seasoning mixture over the outside and inside of chicken. Place onion inside cavity.
2. Bake, uncovered, 2 to 2 1/2 hours or until a thermometer inserted into thickest part of a thigh reads 170°-175°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving.