Roasted Rotisserie Chicken

This slow roasted chicken tastes just like a rotisserie chicken!  I like to prepare it on a Saturday, let it marinate over night and pop it in the oven before heading out to church on Sunday.  When you come home, a beautiful, tasty chicken is all ready for you.  It pairs beautifully with roasted potatoes and/or carrots, green bean casserole, and mashed potatoes topped with the yummy gravy you can make from the pan drippings.

1 whole chicken, 4-5lbs.

2 tsp. salt

1 tsp. paparika

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 onion, quartered

Rinse the chicken, inside and out, and pat dry with a paper towel.  Place the chicken in a roasting pan.  Combine all of the spices and rub over chicken.  Place the quartered onion inside the cavity of the chicken.  Cover the chicken with saran wrap and stick it in the fridge to marinate overnight.  

When you're ready to roast it, preheat the oven to 250 degrees and roast for 4 hours.  Baste with the pan drippings before serving.

For the gravy, combine the pan drippings with a can of chicken broth, cornstarch, salt and pepper.  Heat until gravy consistency.