I decided to post the recipe for my herb stuffed chicken since so many requested it. It’s a very simple recipe, and the chicken maintains it’s juiciness after a nice long slow-roast 🙂  Enjoy!

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
a few sprigs of fresh thyme
fresh oregano leaves
1 onion, quartered
1 (4-6 pound) whole chicken

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. stuff the onion, oregano, and fresh thyme into the cavity of the chicken. Place chicken in a resealable bag and Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250-280  degrees F depending on your oven .
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.