Roast Sticky Chicken-Rotisserie Style
- 1 whole 7# chicken, or 2 4# chickens
- 4 teaspoon(s) salt
- 1 teaspoon(s) paprika
- 1 teaspoon(s) onion powder
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) white pepper
- 1/4 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) garlic powder
- 2 onions quartered
- 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.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chicken(s) in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken(s) stand for 10 minutes before carving.
- Additional info from reviewer:
- Made this last night for 2nd time with some minor changes, and it was SO good - hubby said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie chickens (which, in our opinion, are extremely yummy). The only things I did differently were I used a large 7+ lb. roaster instead of the 2 smaller ones. For the spices, I eliminated white pepper (who has that?) and cut the cayenne and paprika in half, and increased the garlic powder to a full teaspoon. Even doing that there is still plenty of kick in the spice mix. Like another reviewer I added a couple Tbsps. of minced garlic to the onions in the cavity. The biggest change? Last time I just seasoned and stuck in oven. This time, I wrapped in double plastic wrap (with the onions/garlic in place in the cavity) & ended up marinating for over 24 hours in the fridge - purely by accident, but it made all the difference!! Slow-roasting at 250 (I did go up to 275 for about 45 min. in middle of cooking to ensure it would be done in time for dinner) cooked the bird perfectly in exactly 4 hours (Use a meat therm. - take out at 170, and let it rest before carving, it will be perfectly cooked but not dried out). Made gravy with the drippings, but the white meat was so moist it didn't even need it. I will never make a roast chicken any other way!! P.S. when the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table.
- And here's another tip for those days where I can't find 5 hours to spare to roast a chicken: I take 5 or 6 chicken breasts with bone, I skip the onions & skip the overnight marinating step. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 oven for 1-1/2 hours.
This recipe is a personal recipe added by sdwoodfin and has not been tested or endorsed by MyRecipes.
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