I really wish I could take credit for this recipe, but I can’t. I was so excited after the chicken came out of the oven this weekend I had to start the week off with a little food.
If you’ve even wondered how you could get that restaurant style rotisserie chicken all of your questions will be answered today! This recipe is by far one of the best chicken recipes we’ve tasted and if you haven’t tested it out (its very popular on allrecipes.com) you need to this week… its that good!
I’m also excited to let you know that we’ve added a { 
Print 
PDF} button at the end of every post so all of your favorite LDW recipes can be printed and saved for future use! 🙂
Enjoy and Happy Monday!
Roast Sticky Chicken-Rotisserie Style
Cook time 5hrs. Recipe courtesy of allrecipes.com.
Ingredients
- 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
Directions
- 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.
Photo courtesy of dailyunadventuresincooking.com.
