Roast Sticky Chicken-Rotisserie Style

Rotisserie chicken seasoning makes the most flavorful whole chicken. Ever wish you could get that restaurant-style rotisserie chicken at home? With minimal preparation and about 5 hours of cooking time (great for the weekends), you can. I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken turns golden brown and fall-off-the-bone good!

Roast Sticky Chicken-Rotisserie Style
  • 4 teaspoons salt

  • 2 teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon white pepper

  • ½ teaspoon black pepper

  • ½ teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • 2 (4 pound) whole chickens

  • 2 onions, quartered

    1. Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.

    2. Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

    3. Preheat the oven to 250 degrees F (120 degrees C).

    4. Place chickens in a roasting pan.

    5. Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving.

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