Spicy Roasted Chicken

Bob and I spent Easter alone in Chicago this year. Since I don't eat ham, I decided to make a roasted chicken for dinner. I thought this recipe looked special enough for a holiday, and it definitely was. We loved the spices, and I honestly forgot how amazing a chicken baking in the oven smells! This recipe was perfect for a lazy day at home, since it takes nearly 4 hours to cook. This would be a great dish to serve to company because I think the colorful spices make for a nice presentation. I still have to post what we had with the chicken and for brunch that morning - coming soon!

Spicy Roasted Chicken

Ingredients:
1 4.5-5 pound whole chicken

1 medium onion, quartered

6-8 cloves of garlic, peeled

2 teaspoons salt

2 teaspoons dried thyme

3 teaspoons paprika

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

Cooking spray

Directions:
1. Preheat oven to 275F.

2. Rinse chicken. Place onions and garlic inside chicken cavity.

3. Mix all seasonings in a bowl and rub evenly over the bird. Spray the bird with cooking spray.

4. Place the chicken in a roasting pan. Insert a meat thermometer into the thigh making sure not to touch bone.

5. Roast uncovered for 3 1/2 - 4 hours until the thermometer reads 170F. After 2 hours, baste the bird and repeat every half hour until done. (For a crispy skin, do not baste for the last hour of cooking).

6. Remove chicken from oven when finished and let rest for at least 10 minutes prior to carving.

Source: For the love of cooking