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whole roasted rustic chicken on baking sheet with thyme and a striped linen towel

Rustic Rotisserie Whole Chicken.

Delicious slow-roasted rotisserie-style whole chicken.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 2 hours 15 minutes
resting time 5 minutes
Total Time 2 hours 25 minutes
Course Main Course

Ingredients
  

  • 1 tablespoon avocado oil
  • 1 3 pound Whole Chicken
  • 2½ teaspoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1½ teaspoons poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons salted butter

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and pat dry with paper towels. 
  • In a small bowl, combine the paprika, salt, black pepper, poultry seasoning, garlic powder, and onion powder.
  • Place the bird breast side up in an oven poof skillet or roasting pan. Drizzle with olive oil and sprinkle the whole bird (both sides) with the seasoning mixture. Top with 2 pats of butter and cover with parchment paper.
  • Roast the chicken breast side up, for 2 hours 15 minutes to 2 1/2 hours (depending on the size of your whole chicken).
    The last 15 minutes, spoon any juices in the pan over the chicken. Return the chicken to the oven until the meat is tender (165℉) and the skin is dark brown. 
  • Let the chicken rest for 5-10 minutes before carving and serving.