Rotisserie Style Roast Chicken

Adapted from Allrecipes.com and food52.com

“You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).” New York Times

• 1 (4-5 lb) whole chicken
• 1 onion, quartered
• 2 tablespoons olive oil
• 1 lemon, halved
• Garlic cloves – whatever you have to spare, up to 10
• Optional: 2 cups chicken broth & 2 tablespoons flour if you want to make a pan sauce

• Spice Blend
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

1. In a small bowl, mix together the spice blend.
2. Dry the chicken and rub all over with the juice from the lemon. Stuff the lemon peel and garlic cloves into the cavity of the chicken.
3. Rub the chicken with the olive oil. Sprinkle the rub mixture all over the chicken and press in a bit.
4. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
5. When ready to bake: Preheat oven to 275-F. Place chicken in a roasting pan. Bake uncovered for about 2 hours.
6. After 1 hour, the chicken will start exuding some juice. If you want you can tip the chicken to drain juices from the cavity and baste with a brush. Do this every 45 minutes while the chicken is roasting.
7. After 2 hours, or when the chicken has reached about 260-F, raise the temperature to 375-F to allow the skin to brown. Cook until the leg feels loose in the socket, or until an internal temperature of 180-F is reached in the thickest part of the thigh.
8. Allow the chicken to rest for 15 minutes before carving.
9. Optional pan sauce: While the chicken in resting, make a pan sauce in the roasting pan by adding the chicken broth and flour until thickened. Scrape up the fond in the bottom of the pan into the sauce. Remove some of the garlic cloves and mash them into the sauce. Pour the sauce over the chicken to serve.