Pretty good. I had only a small 2.5 pound chicken so I halved the spice/onion ingredients, and halved the salt again. Had to make some spice substitutions for what I had on hand but tried to stay close in taste: used red chili powder instead of paprika. Instead of onion powder, thyme, white pepper and cayenne, used Mrs Dash (orig) spice blend-has much of that stuff in it. Rubbed spice mix under breast skin & all on outside, onion inside. Marinated overnight in fridge. Roasted at 250F with oven probe thermometer in thigh. When thigh temp was 170F, checked temp inside lower breast, in middle of chicken and it was barely 140F. Chicken looked really dry and there were no juices in the pan at this point. Turned up heat to 350 and put back in oven until breast was 165-170. As heat went up, juices started bubbling out into the pan. I probably ended up overcooking the chicken (esp. legs) a bit, but it was still tender and moist, and as I cut it I dipped some of the white meat into the pan juices before serving so it really had that rotisserie taste, no gravy needed that way. I removed the skin before serving. The skin was just dried and unappealing, not crispy/moist, but it did a good job keeping the meat moist while cooking. Next time I'd rub olive oil on the outside of the skin before cooking, to make it edible. The meat itself though was quite delicious and my DH declared it a success and even went back for seconds (unusual for him when it comes to baked or roasted chicken).

Made this with chicken quarters and diced onions. It finished in 3:45 and was awesome !

The best recipe for Roasted Chicken on this site...Hands Down! I will always make sure to bake my chicken at 250 degrees for 5 hours, because it came out so perfect. thanks for sharing your recipe Sue!

This chicken is not quite rotisserie chicken but it is still pretty amazing, the seasoning is spot on, I thought it would be too spicy with all the pepper but even for me (and I'm a wimp) it was perfect. I even forgot the onion and it was still perfect. I will be making my chickens this way everytime, if time permits me. I did a 7.5lb chicken and it cooked in 5.5 hrs. Thanks for the recipe!

This is one of my favorite recipes! I have made it several times and it is consistently amazing. My husband and I love it and I love making it, as I can use the leftovers for other dishes throughout the week. The flavor and juiciness is quite impressive considering how simple it is.

I used this rub on pork chops that I cooked on the BBQ and they turned out fantastic. The only things I changed were I didn't add the black and white pepper as the cayenne made it spicy enough for the kids, I cut the salt down to 1 tsp and I increased the garlic powder to 1 tsp. Next time I will try it on chicken. Thanks!

I made this again using cut up chicken pieces. I patted the chicken dry with paper towels,put the spices in a plastic bag, added the chicken all at once and shook like heck. Cooked at 350 bottom side up for 30 minutes on baking sheet sprayed with cooking spray then turned and cooked another 25 minutes. It was amazing!!!!!!!!! And just a great reheated for leftovers!

My husband loved it. Used 4lbs of chicken thighs. Omitted whole onions. Cooked in crockpot for 4 hours on high setting.

The seasoning was perfect and the meat was very tender off the bone. My grill did not cook at a lower temp, so it cooked slightly faster, but still stayed juicy. I will be making this again for our Memorial Day Barbque!

Excellent recipe. I cooked mine in 1 hour and still turned out great. Marinated in rub for 2 hours. Baked at 400 degrees Sprayed pan and tin foil wiith Pam cooking spray to avoid chicken from sticking. Placed chicken in pan and covered with tin foil for 30 mins. Removed from oven to baste then put back in oven for 15 more minutes. Finally I removed foil and basted chicken again. broiled until skin was crispy on high or put on BBQ for a char broiled taste. Yummy!