“No shrinking-violet blend, you'll TASTE this! Delicious!” - by Sarah
Ingredients
Adjust Servings
Original recipe yields 1 whole chicken
Directions
- Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C).
- Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition
Amount Per Serving (6 total)
- Calories
- 439 cal
- 22%
- Fat
- 23.5 g
- 36%
- Carbs
- 13 g
- 4%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"Just a note from the creator of this recipe: It was edited to recommend cooking it for two hours or until 180 degrees. This is not the way I would advise. One rotisserie-sized chicken should not ta..." See moreke any longer than 1 1/2 hours, at most. Also, the temperature will continue to rise with resting. Feel free to cook the chicken in your normal fashion, the recipe cook times here are obviously on the cautious side! :) PS- This recipe can also be used on chicken breasts or pieces, and should make enough to be used more than once, depending on the size of the bird or how many pieces used."
SD
"I only made the spice mix so my review is based on that. We absolutely love it! I've been using it as an all purpose lower salt mix on everything. Very flavorful. I did use less sage to make it more a..." See morell purpose. I only had celery flakes instead of seed. I used a bit less salt, but only because my husband has high blood pressure & we eat very low salt. Thanks for the recipe! I'll be making it often."
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