Saturday, July 24, 2010

Roast Sticky Chicken-Rotisserie Style


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


1. 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.
2. Preheat oven to 250 degrees F (120 degrees C).
3. 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.

Yet another amazing chicken recipe!!! This may seem like a lot of time
to put into a chicken dinner but really, the hands on part is not that
difficult. Amazingly moist, and ridiculously delicious, rotisserie
style is the way to go for a nice weekday dinner or even a meal for

Have a blessed day!

No comments:

Post a Comment