9/8/09

Roast Sticky Chicken-Rotisserie Style

Yes, that's right, Rotisserie Style chicken without the rotisserie! This chicken recipe is sooo yummy. No need to go and get a rotisserie chicken from the store, just make your own at home. This is a perfect Sunday meal. So let's get cooking!

The ingredients are: Salt, Paprika, Onion Powder, Dried Thyme, White Pepper, Cayenne Pepper, Black Pepper, Garlic Powder, Onion, and a chicken.

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.



Now remove the giblets and junk from the chicken. Rinse inside and out and then pat dry with a paper towel. Now it's time to rub that baby! (Next time I may spread olive oil or butter first and then do the seasonings, but this time I just did seasonings.) Rub the chicken inside and out with the spices that you mixed. Be sure to get it everywhere. Rub, Rub, Rub!!!! Cut the onion into four pieces and place into the cavity of the chicken.


Place the chicken into a resealable bag or double wrap with plastic wrap. Put it in the refrigerator and let it sit overnight or at least 4-6 hours. Preheat oven to 250 degrees.
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.
I'm sorry, but I didn't get a picture of the finished product. I remembered while we were eating it, and I went to see if there was any left to take a picture of, but there wasn't. So I guess that shows how good it was. You are just going to have to make this yourself. When I do make this again, and believe me I am, I will post the finished chicken on here. Enjoy!
Roast Sticky Chicken- Rotisserie Style
from allrecipes.com
makes 2 chickens, but can easily be halved for just one.
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

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 in 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. 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.

2 comments:

  1. Interesting blog. It would be great if you can provide more details about it. Thanks you.

    Chicken Rotisseries

    ReplyDelete
  2. Great post with lots of really good information!

    Chicken Rotisseries

    ReplyDelete