Jubilee Roasted Whole Chicken

November 29, 2022

This is amazingly simple! Just coat the chicken and throw it in the pot. If you really want to complicate this recipe then you can try throwing it in the pot from a distance, maybe 3-point range. For me, I just plop it in there and get delicious results every time :)

1 Jubilee Whole Chicken. When I use large - holiday size birds I use a roaster oven like this one.

3 teaspoons salt, or to taste

2 teaspoons paprika

1/2 teaspoon cayenne pepper (optional)

1 teaspoon onion powder

1 teaspoon ground thyme

½ teaspoon garlic powder

½ teaspoon ground black pepper


Step 1
Mix salt, paprika, cayenne pepper, onion powder, thyme, garlic powder, and black pepper together in a small bowl.
*I usually just use salt and pepper but when guests are coming I use the above spice mix.

Step 2

Rub seasoning mixture over the entire chicken to evenly season. I also add a quartered onion and a few garlic cloves to the cavity. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight. *I skip this step and just start cooking right away after rubbing the bird with the spice rub, up to you. 

Step 3
Remove chicken from bag and place in the slow cooker. I add about a 1/2 inch of water or broth. Sometimes I put diced potatoes with carrots and onions underneath the chicken so it sits up off the bottom of the slow cooker but either way it turns out great.

Step 4
Cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. When I use my roaster oven I set the temp at 250 F. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). 

Example: It takes me about 6 hours and 15 minutes to cook a 6.5 lb bird, slow cooker temps vary so it may be different for you. 

Step 5
Once the chicken is fully cooked I take it out of the slow cooker and put it in a baking pan and broil for about 5-10 minutes to give it a nice crisp. 

Keep the drippings to make a delicious gravy! All I do is add the drippings to a pan and heat on the stovetop adding a bit of flour to thicken. 

Angela Bakker

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