Chicken Tetrazzin

Ingredients

Original recipe makes 8 servings                    

Makes servings USMetricAdjust Recipe (Help)

 

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
Directions

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Chicken Slop

1 can cream of mushroom soup
1/2 can of milk
1 cup rice
1 package dried onion soup mix
1-2 lbs of chicken (I usually put in 4-5 breasts)

spray pan
pour rice into pan
mix together soups and milk
pour soup mixture over rice
top with chicken pieces
sprinkle dried onion soup mix over chicken
Cover with foil
Bake on 350 for 2 hours

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Sweet and Sour Pineapple Chicken

Prep and cook time: 30 minutes

Ingredients:
1 tablespoon canola oil
4 boneless, skinless chicken breasts, cut into cubes
1 cup snow peas, halved
1 green bell pepper , cut into large chunks
1 yellow onion , cut into large chunks
1 14-ounce can pineapple chunks, undrained
1/4 cup water
1/4 cup brown sugar
3 tablespoons white vinegar
2 tablespoons soy sauce (low sodium)
1 tablespoon cornstarch
1 teaspoon ginger, minced
1 garlic clove(s), minced
1 cup jasmine rice, uncooked

Directions:
[1] Heat oil in a large skillet or wok over high heat. Add chicken and stir-fry until cooked through and slightly browned, about 5 minutes. Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken.
[2] Drain the juice from the pineapple chunks into a measuring cup. (Reserve the pineapple chunks.) Into the juice mixture, stir in water, brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic.
[3] Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes.
[4] Return the chicken and vegetables to the pan along with the pineapple chunks and continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through.
[5] Meanwhile, cook rice according to package instructions. Serve over rice.

Sesame Drumsticks

Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
3 tablespoons soy sauce (low sodium)
2 tablespoons canola oil
1/2 cup toasted sesame seeds
8 chicken drumsticks
1 cup jasmine rice, uncooked
olive oil cooking spray

Directions:
Preheat oven to 425 degrees.
[1] In a bowl, mix soy sauce and oil. Put sesame seeds on a plate. Roll drumsticks in soy mixture (add more soy if needed), then in sesame seeds to coat. Spray a baking pan with cooking spray and place the drumsticks in the pan, make sure they are spread apart.
[2] Place chicken on lower rack in oven and bake until well browned (180° in center of thickest part), 30 to 35 minutes. Meanwhile, cook rice according to package instructions. Serve the drumsticks with the rice.

Chicken and Rice Casserole

Cook Time: 1 hour
Total Time: 1 hour

Ingredients:
•1 cup uncooked rice
•1 can cream of mushroom soup
•1/2 soup can water
•1 pkg. dry onion soup mix
•4 chicken breast halves or other chicken pieces for 4

Preparation:
Grease baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Place chicken on top and gently press down into liquid (does not need to be totally covered). Cover and bake at 350° for about 1 hour, or until rice is tender and liquid absorbed.
Note: This is more flavorful is made with bone-in chicken. It can also be made with pork chops.
Serves 4.

White Chicken Chili

Ingredients

1/2 lb. dried navy beans, picked over to remove any damaged beans
1 large white onion, chopped
1/2 c. unsalted butter
1/4 c. all-purpose flour
3/4 c. chicken broth
2 c. half-and-half
1 tsp Tabasco red pepper sauce, or to taste
1 1/2 tsps chili powder
1 tsp ground cumin
1/2 tsp kosher salt, or to taste
1/2 tsp white pepper, or to taste
2 jalapenos, seeds and stems removed, finely diced
2 lbs. ckickn tenders OR breasts, cooked and cut into 1/2-inch pieces
1 1/2 c grated monterey jack cheese (about 6 oz)
1/2 c sour cream
garnish cilantro leaves
garnish* tomato salsa

1- soak the beans in cold water overnight.
2- Drain them in a colander and place in a pot with fresh cold water to cover by 2 inches. Cook the beans at a bare simmer until tender (about 1 hr.) and drain in a colander.
3- In a skillet, cook the onion in 2 Tablespoons of the butter over medium heat until softened.
4- In a 6-8 quart heavy stock-pot, melt the remaining 6 tablespoons butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly for 3 minutes. Stir in the onion and gradually add the broth and half-and-half, whisking constantly. Bring the mixture to a boil and then lower heat to a simmer, stirring occasionally, until thickened (about 5 minutes)
5- Stir in the tabasco, chili poweder, cumin, salt and white pepper. Add the beans, jalapenos, chicken and monterey jack and cook the mixture over medium-low heat, stirring regularly, for 20 minutes. Stir the sour cream into the chili.
6- Garnish with cliantro and tomato salsa.
Serves 8

*To make a basic salsa, combine peeled, small-dice tomatoes; chopped cilantro; lime juice; chili peppers, such as jalapenos; salt and pepper; and chopped green onion. Adjust the seasonings to taste.

Lemon Chicken Picata

Ingredients
3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Directions
1.Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
2.Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
3.Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Garden Rotini with Grilled Zucchini and Chicken

1 box garden rotini (tri colored pasta), cooked
4 boneless chicken breasts
1 zucchini, quartered lengthwise
olive oil
seasoned salt
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
5 oz Gorgonzola cheese, crumbled
2 medium tomatoes, chopped
handful fresh basil, chopped

Toss pasta with oil according to package directions.

Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.

Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.

Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. Makes approximately 6-8 servings.

30-Minute Chicken Recipe

Ingredients:
Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt ¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
Chicken - 1 whole chicken (3½-4 pounds)
1 tablespoon olive oil

Directions:
Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
Seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken in baker breast side up,.
Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165 F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).Yield: 4-6 servings

Variations:
• Use our Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.
• All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).
• Lightened-up 30-Minute Chicken - Carefully remove skin from chicken; season as recipe directs. Microwave, uncovered, on HIGH 20-25 minutes or until Pocket Thermometer registers 165 degrees F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees F).

Microwave White Chicken Chili

Ingredients
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa Verde

Directions:
1. Using (5-in.) Santoku Knife, slice about ¼ in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with ¼ tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining ½ tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)
Nutrients per serving (1 cup):
Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired. ©The Pampered Chef, Ltd., 2009

Chicken Fajitia Naked Buritto

1lb chicken diced up
1 package taco seasoning
1 bag of birdseye steam brown rice
handful of cilantro chopped up
1 lime
1 bag frozen peppers and onions (or 1 can black beans)
avocado diced
sour cream
shredded cheese
tomatoes diced
onion, diced (optional)

Cook up the chicken until no longer pink & add the seasoning according to instructions.
Pop the rice in the mircrowave, once done add cilantro & juice of the lime
Stir fry peppers and onions with the cooked chicken for a few minutes.
(If using black beans, rinse them off and microwave them for about 1 min.)

In each bowl add rice, beans or veggies, chicken and the toppings of your choice.

Romano Chicken

This is very similar to the Supper Solutions version of Romano Chicken that I had last night for dinner!

Ingredients

4 skinless, boneless chicken breasts - pounded to 1/4 inch thickness
4 slices Swiss cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1/3 cup dry bread crumbs
1 tablespoon butter, melted

Directions
1 Place chicken breasts on cutting board. Place one Swiss cheese slice on top of each piece of chicken and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat. Place in foil pan and seal. Place in freezer.

2 Remove from freezer and allow to thaw completely in the fridge for about 24 hours. Drizzle with melted butter and cook in preheated 350 degree oven for 30 minutes.

Sarah's Sticky Chicken

Ingredients

* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* Salt and pepper to taste

Directions

1. Preheat oven to 375F.
2. Place chicken in a baking dish.
3. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper & pour mixture over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized

Footnote
I usually halve this recipe. You can use it with most cuts of chicken - I have used both legs and thighs and find that thighs work best - especially if you start them baking upside down and halfway through, turn them rightside up.

Chicken Brie Pasta

4 boneless chicken breast cooked and diced or 1 bag of Tyson fully cooked and cubed chicken breast
2/3 c. olive oil
2 large garlic cloves or 2 tsp. minced garlic in jar
2 c. diced tomatoes or 1 can diced tomatoes drained
2 Tbsp. basil
1/2 lb. brie cheese
16 oz. pasta cooked (egg noodles)
1/4 c. pine nuts
1/2 c. parmesan cheese

In a large skillet mix together olive oil, garlic, tomatoes, basil and brie cheese on low to medium heat. Warm until cheese has melted. Add chicken and warm.

In a large bowl combine pasta, pine nuts, and parmesan cheese. Add chicken mixture and toss gently.

PW's Chicken Parm

4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.

*Cook linguine until al dente*

Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Serve immediately.

Campbell's® Easy Chicken and Cheese Enchiladas

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Carraba's Pollo Rosa Maria

2 chicken breasts, boneless, skinless and butterflied
4 slices prosciutto ham
4 slices Fontina cheese
2 Tbsp. fresh basil, chopped
4 Tbsp. butter, divided
6 mushrooms, sliced
1 small onion, chopped
1/2 cup fresh garlic chopped
1/2 cup white wine
1/2 cup fresh lemon juice
White pepper to taste
Kosher salt to taste

Instructions:
Cover one-half of each breast section with one slice of prosciutto ham, one slice of Fontina cheese. Fold chicken breast half flap over the dressed chicken breast half; season with grill seasoning. Grill and baste until cooked. In a sauté pan place 1 Tbsp. butter, sauté mushrooms and onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce. A little at a time, add remaining 3 Tbsp. butter until butter melts and mixture emulsifies, add basil. Place lemon butter mushroom basil sauce on top of the Rosa. Serve with pasta.

Ranch Chicken and Potatoes

Ranch Dip
8 oz light sour cream (or regular sour cream)
1-1/2 TBSP Ranch Dip Mix (from a 1-oz packet)

Marinade
2 chicken breasts
1 tsp of Ranch Dip Mix
3 TBSP of the prepared Ranch Dip as prepare above

Mushroom Topping
1-1/2 TBSP butter
8 oz white mushrooms, sliced
1 large shallot, minced
2 cloves garlic, minced
1/4 tsp dried thyme
1 TBSP water
2 tsp soy sauce
Pepper to taste

Ranch Potatoes
2 cups cubed frozen hash browns (such as Ore-Ida Southern-Style Hash Brown Potatoes), thawed
1/2 TBSP oil
The remaining Ranch Dip Mix

Additional Toppings
4 oz 2% sharp cheddar (or regular sharp cheddar), shredded
2 to 3 TBSP of real bacon bits (sold in the salad dressing aisle)
1 scallion (the light and dark green parts), chopped

Prepare the ranch dip by mixing the sour cream with 1 1/2 tablespoons of the ranch dip mix.

Add one teaspoon of the powdered ranch dip mix to the chicken breasts and massage into the meat. Place the chicken in a sealable bag and add 3 tablespoons of the prepared ranch dip to the breasts. Seal and use your hands to massage the dip all over the chicken then refrigerate for 3 hours. Cover the remaining prepared dip and refrigerate it until it is needed later. Reserve the remaining powdered mix for use on the potatoes.

After the chicken has marinated for three hours, preheat the oven to 400F. Start the mushroom topping by heating a large skillet over medium-high heat. When hot, add the butter. As soon as it melts, add the mushrooms and flatten them into an even layer. Sprinkle the shallot over the mushrooms and sauté for three minutes without stirring. After three minutes, reduce the heat to medium, stir, and heat an additional three minutes. After three minutes, stir again, and heat an additional three minutes. Add the garlic, thyme, and some pepper then cook for one minute longer. Add the water and soy sauce, stir, and allow the liquids to evaporate (about 30 to 45 seconds longer). Spoon the mushrooms onto a clean plate.
While the mushrooms are cooking, add the frozen cubed potatoes to a microwave-safe bowl, cover with plastic wrap, and heat for two to three minutes, stirring them once during heating. Add 1/2 tablespoon of oil to the heated potatoes and toss. Sprinkle the leftover powdered dip mix over the potatoes and some black pepper to taste. Stir to combine. Taste for salt and adjust as needed.

After the mushrooms have finished cooking, wipe out the skillet, add one tablespoon of oil, and increase the heat to medium-high. When the oil is hot, add the marinated chicken. Add some pepper to the top of the each breast. Sauté on the first side for two minutes, flip, then sauté the other side for one minute longer. Place the chicken into two individual au gratin dishes or two small pyrex dishes (or add both pieces to one 8x8" glass dish). The chicken will not be fully cooked after three minutes but will finish cooking in the oven.

Add one cup of the potatoes around the sides of each chicken breast. Spread 2 tablespoons of the prepared ranch dip on top of each breast. Pile some of the mushrooms on each of the dip-covered breasts. You may have some of the mushrooms leftover. If so, use them for another purpose.

Add two ounces of cheese in a heaping pile to each of the chicken breasts. If any of the cheese gets on the potatoes, don’t worry. Bake for 17 minutes. Add 1 to 2 tablespoons of the bacon bits to top of the chicken and potatoes in each dish. Bake another 3 minutes. Remove from the oven and garnish each chicken breast with a dollop of the prepared ranch dip and some of the chopped scallion.

Found here!

Roasted Chicken

A few days ago I bought a couple of whole chickens thanks to a great sale. I am saving one for homemade chicken noodle soup this fall, but really wanted to find a recipe for roasted chicken. There are so many recipes out there, so I found one and made it my own...since I didn't have all the ingredients in my pantry!

Ingredients
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1 onions, quartered
1 - 4 lb whole chicken

Directions
In a small bowl, mix together paprika, onion powder, thyme, black pepper, and garlic salt. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.