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Rotisserie-Spice Whole Chicken
Rachel Kim

Rotisserie-Spice Whole Chicken

This pantry-spiced bird has the paprika, onion and garlic profile of grocery-store rotisserie chicken with less salt and no trip out. A dry exterior and a final broil make the skin as presentable as a slow cooker allows. The neutral seasoning leaves leftovers useful in soup, pasta or sandwiches.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 whole chicken 4 to 4 1/2 lbs, giblets removed
  • 2 tsp kosher salt
  • 2 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion quartered

Method
 

  1. Pat the chicken thoroughly dry inside and out.
  2. Mix the salt, paprika, onion powder, garlic powder, thyme, black pepper, cayenne and vegetable oil into a paste.
  3. Rub the paste all over the bird and set the onion quarters in a 6-quart slow cooker.
  4. Place the chicken breast-side up on the onion, cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/4 hours.
  5. Move the chicken to a foil-lined pan and broil 6 inches from the heat for 3 to 5 minutes until the skin browns.
  6. Rest for 15 minutes before carving and save the skimmed cooking juices for leftovers.