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This is one of my families favorite recipes. It is not my original recipe but I don't see anything wrong with it as far as Atkins goes. I have used it on induction. It tastes like a rotisserie chicken.
You are supposed to do this the day/night before. In the past, I have done 2 chickens at once because it is just as easy to make 2 and save one for a few days later.
4 tsp salt (note: I have never used that much. I usually use 2 tsp).
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder (I use 1 tsp)
1/2 tsp black pepper
1 large roasting chicken or turkey breast (6-10lbs)
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets, clean chicken with cool water, pat dry with paper towels. Rub the spice mixture into the chicken (inside and out). Make sure it is evenly distributed. Place in resealable plastic bag, seal and refridgerate overnight.
When ready to roast, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 for 5 hours (yes, 250 for 5 hours). After the first hour or so, baste occasionally with pan juices. If the chicken has a pop up timer, ignore it. Let chicken rest about 10 minutes before carving.
This is so good!
You are supposed to do this the day/night before. In the past, I have done 2 chickens at once because it is just as easy to make 2 and save one for a few days later.
4 tsp salt (note: I have never used that much. I usually use 2 tsp).
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder (I use 1 tsp)
1/2 tsp black pepper
1 large roasting chicken or turkey breast (6-10lbs)
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets, clean chicken with cool water, pat dry with paper towels. Rub the spice mixture into the chicken (inside and out). Make sure it is evenly distributed. Place in resealable plastic bag, seal and refridgerate overnight.
When ready to roast, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 for 5 hours (yes, 250 for 5 hours). After the first hour or so, baste occasionally with pan juices. If the chicken has a pop up timer, ignore it. Let chicken rest about 10 minutes before carving.
This is so good!
x5 
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