Roast Sticky Chicken-Rotisserie Style

Dish Description
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours’ 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 will turn golden brown…fall-off-the-bone good!
  • 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
  • 2 onions, quartered
  • 2 (4 pound) whole chickens

  • 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.
  • Place 1 onion into the cavity of each chicken.
  • Place chickens in a resealable bag or double wrap with plastic wrap.
  • Refrigerate overnight, or at least 4 to 6 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Place chickens in a roasting pan.
  • Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
  • Let the chickens stand for 10 minutes before carving.