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Preheat oven to 300 degrees Farhrenheit.
Combine ingredients for the dry rub.
Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.
Pour in 1 cup water into the bottom of a roasting pan. Add a rack to the roasting pan. Place the whole chicken, breast side down on the rack in roasting pan. If using, place an oven safe digital thermometer into the thickest part of the chicken thigh.
Bake until the thermometer inserted into the thigh reads 160 degrees Fahrenheit--about 2 1/2 hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minuts.
Cover and let rest 10-20 minutes, until chicken reaches 165 degrees Fahrenheit and juices have redistributed. Serve or save meat to shred for dishes that call for cooked chicken.