Roast Sticky Chicken-Rotisserie Style

Name: Roast Sticky Chicken-Rotisserie Style
Prep time: 10 min
Cook time: 300 min
Yield: 8
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

⏱️ Ready in 5h 10m 🥄 Prep 10 min 🔥 Cook 5h 👥 8 servings 👁️ 24 views

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!

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🔗 Recipe adapted from AllRecipes

#Naan #Roasted #Dinner

📊 At a Glance

Prep 10 min

Cook 5h

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 586

% Daily Value*

Total Fat 34.3g 44%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1351mg 59%

Total Carbohydrate 3.7g 1%

Dietary Fiber 0.9g 3%

Total Sugars 1.4g

Protein 61.7g 123%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.