Roast Sticky Chicken-Rotisserie Style
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Roast Sticky Chicken-Rotisserie Style

1. Salt - 4 teaspoons
2. Paprika - 2 teaspoons
3. Onion Powder - 1 teaspoon
4. Dried thyme - 1 teaspoon
5. White pepper - 1 teaspoon
6. Black pepper - ½ teaspoon
7. Cayenne pepper - ½ teaspoon
8. Garlic powder - ½ teaspoon
9. Whole chickens - 2 (4 pound)
10. Onions, quartered - 2

How to cook deliciously - Roast Sticky Chicken-Rotisserie Style

1. Stage

Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.

2. Stage

Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

3. Stage

Preheat the oven to 250 degrees F (120 degrees C).

4. Stage

Place chickens in a roasting pan.

5. Stage

Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving. chibi chef