2 tsp salt
1 tsp paprika
¾ tsp cayenne pepper
½ tsp white pepper
¼ tsp black pepper
½ tsp onion powder
½ tsp ground thyme
¼ tsp garlic powder
Mix all seasonings in a small container. This will be enough for several
chickens. If you prefer you can buy
premade Cajun seasoning; experiment until you find one you like. Sprinkle seasoning on whole chicken, wrap in
Saran Wrap and refrigerate overnight.
Bake at 250°
for five (yes, 5) hours. Baste
occasionally. This chicken will not
burn. You really can’t ruin it. I’ve skipped the refrigerate overnight part
and it’s still good. I normally only
baste it for the last hour, every fifteen or thirty minutes. I also use the drippings to fry some cottage
potatoes or use them in place of butter or margarine when making rice
pilaf. The easiest roast chicken
ever! You can substitute your favorite
spice combination for a completely different dish. Jamaican Jerk seasoning is good. (from my friend Susie Oviatt)
