Hard French Dinner

Roast Sticky Chicken-Rotisserie Style

Name: Roast Sticky Chicken-Rotisserie Style
Prep time: 19 min
Cook time: 107 min
Total time: 126 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 teaspoons salt; 2 teaspoons paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon white pepper; 0.5 teaspoons black pepper; 0.5 teaspoons cayenne pepper; 0.5 teaspoons garlic powder; 2 whole chickens , 4 pound; 2 onions , quartered

Total Time

2h 6m

19m prep · 107m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Rotisserie chicken seasoning makes the most flavorful whole chicken. Ever wish you could get that restaurant-style rotisserie chicken at home? With minimal preparation and about 5 hours of 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 turns golden brown and fall-off-the-bone good!

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
0.5 teaspoons black pepper
0.5 teaspoons cayenne pepper
0.5 teaspoons garlic powder
2 whole chickens , 4 pound
2 onions , quartered

Instructions

1

Gather the ingredients.
2

Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
3

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.
4

Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan.
5

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.